Salads
Au Bon Pain's tuna salad recipe delivers that signature celery crown crunch and herbed yogurt base you crave—restaurant-quality texture in your own kitchen. The secret lies in finely diced celery and red onion for crisp freshness, balanced by a tangy yogurt-mayo blend that keeps it light yet satisfying.
I've perfected this version after years of testing, ensuring every bite stays creamy without turning greasy.
What sets this apart is the herbed yogurt base, which replaces heavy mayo for a lighter texture while maintaining that classic tuna salad flavor. The celery is julienned into thin "crowns" for maximum crunch, and a touch of Dijon mustard adds depth.
This version also includes optional lemon zest for brightness and fresh parsley for color—simple touches that elevate it from basic to delicious enough for lunch meetings or picnic spreads.
By the time you're done, you'll have a tuna salad that's fluffy yet crisp, with layers of flavor that stay fresh for days in the fridge. The yogurt keeps it from drying out, while the celery maintains its crunch even after chilling.
It's the kind of salad that makes you reach for seconds—and gets rave reviews when you bring it to work or potlucks.
Serve on whole wheat toast, in lettuce wraps, or straight from the bowl with crackers. The herbed yogurt base makes it versatile enough for sandwiches but substantial enough to enjoy on its own. Here's how to make it—just like Au Bon Pain's famous version, but better.
Ingredients for au bon pain tuna salad
Here's what you need to recreate that iconic Au Bon Pain crunch and creamy texture at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🧀 | ½ cup | Full-fat for creaminess |
| Mayonnaise 🥫 | ¼ cup | Dijon-infused preferred |
| Canned Tuna in Water 🐟 | 2 cans | 5 oz each, drained well |
| Celery Stalks 🧅 | 2 whole | Julienned into thin crowns |
| Red Onion 🧅 | ¼ cup | Finely diced, not too small |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Lemon Zest 🍋 | 1 tsp | Brightens flavor profile |
| Dijon Mustard 🥫 | 1 tsp | Adds depth of flavor |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Dill 🌿 | ½ tsp | Or 1 tbsp fresh dill |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The celery is non-negotiable for that signature crunch. Look for firm stalks with bright green leaves—avoid any that feel rubbery or have brown spots. I grab mine from Whole Foods or my local farmers market, but the regular grocery store stuff works fine if it's fresh. For the red onion, vidalia if you can find it—it's sweeter and less harsh. The Greek yogurt should be full-fat for that rich, creamy texture (non-fat gets watery fast). If you're feeling fancy, grab a tub of Fage 5% or Siggi's—both hold up better than the store brand.
No fresh dill? Dried works at half the amount, but honestly, fresh is worth it if you've got it. Running low on lemon juice? Lime juice works too, though the flavor shifts slightly. The Dijon mustard is key—don't skip it. If you've only got regular yellow mustard, mix it with a pinch of sugar to mimic the depth. For the tuna, Wild Planet or Vital Choice brands are my go-tos—they're sustainably sourced and taste fresher. Drain it well, but don't rinse it or you'll lose flavor. The yogurt-mayo ratio is crucial: too much mayo and it gets greasy; too much yogurt and it loses structure. I always measure carefully.
This keeps beautifully for 4-5 days in the fridge, sealed tight in an airtight container. The celery stays crisp if you pack it in a separate container with a damp paper towel—trust me on this. For leftovers, I portion it into small jars so it's ready for quick lunches or sandwiches. Freezes surprisingly well too—up to 3 months—though the celery gets softer. If you're prepping for a crowd, double the batch. It's always a hit, and you'll have extras for work lunches.
Why You'll Love This Recipe
- Here’s what sold me: the Greek yogurt cuts the richness of the mayo, so it’s rich but not heavy. The red onion adds a sharp bite that wakes up the tuna, and the celery? Crunchy little pops that make every bite feel fresh. It’s the kind of salad that doesn’t leave you sluggish—just satisfied.
- Three ingredients: canned tuna, yogurt, and mayo. That’s it. No fancy swaps, no last-minute grocery runs. The red onion and celery are just the cherry on top—skip them if you’re out. It’s the kind of recipe that turns a $5 can of tuna into something that feels like a special occasion. (Yes, even on a Tuesday night.)
Step-by-step instructions for Au Bon Pain tuna salad recipe
Here's how to recreate that iconic celery crown crunch with a bright, herbed yogurt base.
Prepare the Celery Crowns and Onions
Start by cutting the 2 whole celery stalks into thin julienne strips—this is what gives the salad that signature crunch. I like to use a sharp chef's knife and cut the stalks lengthwise first, then slice them into thin matchsticks. Place them in a small bowl and set aside.
Next, finely dice the ¼ cup red onion—small pieces ensure it blends evenly without overpowering. The key here is to keep the dice uniform so every bite has that same crisp texture. I usually cut the onion in half first, then slice into thin strips before making tiny dice. Add this to the celery in the bowl and give it a quick stir.
Mix the Yogurt and Mayonnaise Base
In a medium bowl, combine the ½ cup plain Greek yogurt and ¼ cup mayonnaise. I use a silicone spatula to gently fold these together until they're completely smooth—no streaks of yogurt should remain. This base is what gives the salad that signature creamy texture without being too heavy.
Add the 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried dill to the yogurt mixture. Stir well to distribute the seasonings evenly. The mustard adds a subtle tang that balances the richness of the yogurt and mayo, while the dill brings that fresh, herby note.
Incorporate the Lemon and Fresh Herbs
Zest the 1 teaspoon lemon zest directly into the yogurt mixture—this brightens the entire dish and adds a lovely aroma. Then, stir in the 1 tablespoon lemon juice and ¼ cup chopped fresh parsley. The lemon juice cuts through the richness while the parsley adds freshness. Mix everything together until fully combined and set aside.
Here's where it gets fun—taste the mixture now. You want it to be seasoned but not overpowering. If it needs more brightness, add a tiny bit more lemon juice. If it needs more depth, a pinch of salt or pepper will do the trick. This is your chance to adjust before adding the tuna.
Add the Tuna and Combine Everything
Open the 2 cans of tuna in water and drain them well, pressing gently on the tuna to remove any excess liquid. Add the tuna to the yogurt mixture along with the celery and onion. Using a spoon or spatula, gently fold everything together until the tuna is evenly distributed and the celery crowns are coated in the herbed yogurt.
Be careful not to overmix—just enough to combine. The celery should still hold its shape and provide that satisfying crunch. If the salad seems too thick, add a splash of water or a bit more lemon juice to loosen it slightly. The texture should be creamy but still allow the celery to stand out.
Finish with Olive Oil and Rest
Drizzle the 1 tablespoon extra-virgin olive oil over the salad and gently toss everything together one last time. This adds a final layer of richness and helps the flavors meld. Let the salad sit in the refrigerator for at least 30 minutes before serving—this gives the flavors time to develop and the celery crowns to soften slightly without losing their crunch.
When you're ready to serve, give it one final taste and adjust the seasoning if needed. This salad is best enjoyed fresh, so don't skip the resting time. The contrast of the creamy yogurt base, the crisp celery crowns, and the bright lemon-herb flavors makes every bite delicious.
Pro Tips For Making Au Bon Pain Tuna Salad
- Drain & Pat Tuna Dry: Canned tuna’s watery residue makes the salad soggy—skip pouring it down the drain. Drain the tuna, then press it gently between paper towels to absorb every last drop. (Yes, even if it feels like overkill.)
- Chop Onion Like a Pro: Slice the red onion paper-thin, then soak the strips in ice water for 5 minutes before mixing. This mellows the bite without killing the flavor—no need to cry over your sandwich.
- Mix Yogurt Last: Add the Greek yogurt after everything else is combined. It’s the lightest ingredient, and folding it in at the end keeps the texture creamy instead of breaking it down into mush.
- Use Celery Hearts: Save time by using the celery’s inner stalks—they’re sweeter and don’t need dicing. Just run them through a food processor for 2 seconds, then pulse to avoid turning the salad into soup. (Your knife will thank you.)
Serving suggestions for this dish
Classic Sandwich Style
Serve this tuna salad on Au Bon Pain's signature whole wheat bread or a rustic sourdough loaf for that iconic lunch spot experience.
I like to lightly toast the bread and spread a generous layer of salad, then top with a few crisp lettuce leaves and a slice of Swiss cheese for extra richness.
For a lighter option, use lettuce wraps—just spoon the salad into large romaine or butter lettuce leaves and fold like a taco. 🥖
Crudité Platter Base
Transform this into a refreshing crudité platter by serving it alongside carrot sticks, cucumber slices, and bell pepper strips. The celery crowns in the salad will add visual texture while keeping the crunch factor high.
Arrange everything on a large wooden board with small bowls for dipping—this makes it perfect for parties or summer gatherings. I often add hummus or ranch dressing on the side for variety.
Lunchbox Packing
This tuna salad is a lunchbox game-changer when packed right. Portion it into small glass containers with a tight lid to keep everything fresh. Pack whole wheat crackers or pretzel sticks on the side for crunch, and include a lemon wedge for an extra burst of brightness.
I always bring this to work—it stays fresh for days and tastes better than any deli option. 🧺
Gourmet Garnishes
Elevate your presentation with gourmet garnishes like edible flowers (nasturtiums add color), toasted sesame seeds, or a drizzle of truffle oil for a fancy touch. For a smoky note, sprinkle with smoked paprika right before serving.
I love adding thinly sliced radishes for a peppery crunch that holds up well. These small details make it feel like a restaurant-quality dish without extra effort.
Picnic Spread
Take this tuna salad on the go by packing it in individual mason jars with the celery crowns layered at the bottom. When ready to eat, simply invert the jar onto a plate and enjoy.
Pair with whole grain bread slices, cherry tomatoes, and cheese cubes for a complete picnic. I always include a small bottle of lemon juice in case anyone wants to adjust the brightness. Perfect for beach trips or park outings! 🧺
Nutrition facts
Frequently asked questions
Can I use this recipe with tuna in oil instead of water?
Yes, but you'll need to drain and pat the tuna very thoroughly to remove excess oil. The oil can make the salad too heavy, so reduce the mayo by 2 tablespoons if using full-fat tuna in oil. For a lighter option, stick with tuna in water—it keeps the herbed yogurt base bright and fresh.
How do I keep the celery from getting soggy?
Add the celery crowns last and fold them in gently to preserve their crunch. Store leftovers in an airtight container with a paper towel pressed on top to absorb moisture. For extra insurance, pack celery separately in a sealed container with a damp paper towel when prepping for lunches.
What's the best bread to serve with this?
Au Bon Pain's signature whole wheat bread works perfectly, but sourdough or a crusty baguette also pair beautifully. For a lighter option, try lettuce wraps or serve with water crackers to keep it fresh. The key is choosing bread with good structure to hold up to the creamy salad.
Can I make this ahead of time?
This salad tastes even better after 24 hours as the flavors meld. Store in an airtight container in the fridge, and give it a stir before serving. The celery stays crisp if packed properly (see above), and the yogurt base keeps it from drying out.
What if I don't have Greek yogurt?
Substitute with sour cream (same amount) or extra mayo (reduce by 2 tablespoons). For a lighter option, use cottage cheese blended smooth—it adds creaminess without overpowering. The yogurt keeps the texture light, so these alternatives will make it slightly richer.