This easy-to-put-together lemon herb tuna salad snack board is the perfect summer meal. It requires no cooking, can be put together in just minutes, and is packed with lots of tasty crackers and vegetables for dipping.
This post is sponsored by StarKist E.V.O.O.™ All opinions and thoughts are 100% my own.
The one thing I have learned about having an open concept kitchen/living room combo is that when you turn on the oven it heats up the whole house.
This does not make me happy.
I don’t like the heat.
I like air conditioning and other non-heat-related activities.
However, when it comes to making dinner it’s almost impossible to not have to turn something on. BUT I’m here today with a tasty alternative that is packed with protein and requires ZERO cooking!
You will need to chop a little, but I feel like that is a sacrifice we can all do for a simple dinner.
Plus, after all your hard work you will be rewarded with a bright and flavorful tuna salad that will knock your socks off!
What do I need to make a tuna salad snack board?
Since you’ll be putting together an easy to eat snack board, you’ll be able to easily swap out ingredients with ones you have on hand.
For me, I wanted ingredients that we already love and eat on a regular basis.
- Your favorite tuna salad – I kept it light and summery by making a lemon herb tuna salad, but any family favorite tuna salad will work here.
- Something crunchy – I used a hearty wheat cracker for my board, but you could also use butter crackers, toasted bread, or even mini rice cakes.
- Fresh vegetables – Art and I both really love crunchy fresh vegetables, so we went with fresh summer tomatoes, carrots, cucumbers, and celery.
- Pickled or preserved munchies – I think this aspect really rounds out any type of snack or charcuterie board, so I went with black and green olives, pickles, and artichoke hearts.
What type of tuna should I use?
With so many different types of tuna on the market, it can be a bit overwhelming when you go shopping.
For this post, I teamed up with StarKist to try out their StarKist E.V.O.O.™ pouches. They come in four different varieties so there are a lot of options for even the pickiest of eaters.
The reason I really like these StarKist E.V.O.O.™ pouches are they are made with just a few select ingredients like cold-pressed extra virgin olive oil, plus they are gluten, GMO, and soy-free and only use wild-caught tuna and salmon.
With so many choices available why not pick one that has solid ingredients?
Plus, tuna is a great source of protein and healthy Omega 3s.
Another thing I really enjoyed about the StarKist E.V.O.O.™ pouches is that they were not swimming in a lot of extra olive oil. So, when I made this tuna salad, I was able to use all the oil in the pouch without needing to pour off excess oil.
Can this recipe be used in a sandwich?
This lemon herb tuna salad would work perfectly on some toasted bread, wrapped up in a soft tortilla, or piled high onto a salad.
How can I store this salad?
If you don’t finish this all in one sitting that’s perfectly fine. Just store it in a food-safe covered container and it will stay fresh for up to 2 days.
Any leftover veggies can be stored the same way.
What’s a snack board?
A snack board can be anything you want!
Think of it as a charcuterie board but a little more casual.
I have always loved eating outdoors, so for me, this is a fun way to get in a meal without all the typical dinnertime rush and struggles.
Plus, it can help expose little eaters to new foods and textures.
The one thing I learned from being a nanny was if you wanted a kid to try something new all you had to do was say nothing and place the food on a plate in front of them. Eventually, they would grab it up and give it a try.
Love this lemon herb tuna salad snack board?
Why not try a few of my other tasty recipes!
- Mediterranean Tuna Orzo Salad
- Turkey and Cheese BLT Sandwich
- Pesto Tuna Baguette Sandwich
- Italian Salumi Board
- Tuna White Bean Herb Salad
- 4 (2.6 ounce) pouches StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons minced fresh basil
- 2 tablespoons minced red onion
- Kosher salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, to taste
- 1 jar marinated artichokes, drained
- 1/2 cup green olives, drained
- 1/2 cup black olives, drained
- 4 cups crackers
- 2 cups cherry tomatoes
- 5 pickle spears
- 3 large carrots, cut into sticks
- 3 celery sticks, cut into 3-inch sticks
- 3 mini cucumbers, cut down lengthwise
- 1 watermelon radish, thinly sliced and halved
- Add tuna with the oil to a medium-sized mixed bowl.
- Gently flake the tuna with a fork.
- Stir in garlic, lemon zest, lemon juice, basil, and red onion.
- Taste and season with kosher salt, black pepper, and crushed red pepper flakes.
- Keep the tuna salad cold while you prepare the snack tray.
- Add artichoke hearts and olives to small bowls so they do not leak onto the cutting board.
- Place the small bowls of the artichokes and olives onto a large cutting board.
- Add tuna salad bowl to the board and surround the bowls with crackers, cherry tomatoes, pickles, carrots, cucumbers, and watermelon radish.
- Enjoy immediately.