Tuna kraut salad is canned tuna mixed with sauerkraut, celery, red onion, capers, and a mustardy mayo dressing โ ready in 10 minutes with no cooking. It earns its place in the rotation because the kraut does double duty: it adds crunch and brings enough acidity that you barely need anything else to make the flavors pop.
The short version of why this works
Two things make this salad land well. First, the sauerkraut replaces the pickle relish or vinegar youโd normally add to tuna salad โ itโs already fermented and tangy, so the dressing doesnโt need extra acid to taste balanced. Second, the combination of mustard and avocado-oil mayo creates a dressing that actually clings to the tuna rather than pooling at the bottom of the bowl. Mustard is an emulsifier; it holds the fat and liquid together. Stir those two together first before adding anything else, and every bite gets an even coat of dressing instead of dry tuna with a puddle underneath.
Mistakes to avoid
- Not draining the tuna thoroughly. Excess liquid from the can thins the dressing immediately and makes the whole thing watery. Press the tuna firmly against the can lid or use a paper towel to blot it before adding it to the bowl.
- Skipping the drain on the kraut. Sauerkraut holds a surprising amount of brine. Give it a quick squeeze before measuring โ wet kraut will waterlog the salad within minutes.
- Using the full quarter-cup of caraway without tasting first. A quarter cup of caraway seeds is a lot. Start with one tablespoon, taste, and add more only if you want a stronger anise note. The kraut already carries some of that flavor.
- Under-seasoning because the ingredients seem salty. Tuna, capers, and kraut are all salty, but the mayo absorbs a lot of that. Taste the finished mix before serving โ it may still need the sea salt and white pepper to come through.
- Chopping the celery too large. Big celery chunks compete with the tuna rather than supporting it. Dice it small โ roughly the same size as the capers โ so the texture is consistent throughout.
Keeping it fresh
Store the tuna kraut salad in an airtight container in the refrigerator for up to two days. The celery will soften slightly by day two but the kraut holds its texture well. Serve it cold straight from the fridge โ dress it at the table if youโre making it ahead for a group, because a pre-dressed salad goes limp fast. If youโre packing it for lunch, keep any crackers or bread separate until youโre ready to eat; theyโll turn soggy in under 20 minutes once they touch the salad.
Satisfying Tuna Kraut Salad
Ingredients
- 2 stalks celery diced
- ยผ cup red onion chopped
- ยผ cup caraway
- 2 cans tuna
- 2 pinches sea salt
- โ teaspoon white pepper
- โ teaspoon cayenne pepper
- 1 tablespoon capers
- 1 tablespoon mustard
- ยผ cup mayonnaise made with avocado oil
Instructions
- Mix all of your ingredients in a medium bowl and serve cold with Jilz Crackerz Salt & Pepper crackers.
Nutrition
Common questions
Can I use chunk light tuna instead of a higher-quality canned tuna?
Yes, chunk light works fine here. The strong flavors from the kraut, mustard, and capers mean the difference in tuna quality is less noticeable than it would be in a plain tuna salad.
What can I serve this with besides crackers?
It works well stuffed into lettuce cups, spread on toasted rye bread, or scooped onto cucumber rounds. Rye is a particularly good match because its slight bitterness plays well with the sauerkraut.
Can I make this dairy-free or egg-free?
Itโs already both โ the mayo called for is made with avocado oil, which contains no dairy or eggs in most commercial versions, but check your specific brandโs label to confirm.
Is there a substitute for capers if I donโt have them?
Finely chopped dill pickles or a small amount of green olives work as a swap. They bring a similar briny, slightly sharp note without changing the overall character of the salad much.
Can I make this ahead for meal prep?
Yes, up to two days in advance stored in the fridge. Mix everything together, press a piece of plastic wrap directly against the surface to limit air exposure, and give it a quick stir before serving.
The recipe calls for a quarter cup of caraway โ is that seeds or ground?
It refers to caraway seeds, not ground caraway. That said, a quarter cup is a generous amount โ start with one tablespoon if youโre unfamiliar with the flavor and adjust from there.