Salads
This Atlanta Bread Company tuna salad recipe delivers the perfect balance of creamy, herb-packed flavor with a satisfying crunch from celery and their signature bread cubes. The secret lies in using day-old bread for texture and a blend of fresh herbs that elevate the classic mix.
I've recreated this version after years of perfecting it to match the restaurant's signature taste—rich, flavorful, and impossible to resist.
The recipe starts with high-quality canned tuna, mixed with a tangy mayo base and a blend of Dijon mustard, lemon juice, and fresh herbs like dill and parsley.
Atlanta Bread Company's signature touch comes from adding their slightly toasted bread cubes, which soak up the flavors and create that signature crunch. This version stays true to the original while making it easy to recreate at home with simple ingredients.
What you'll end up with is a tuna salad that's creamy yet light, with a perfect balance of tangy, herby, and crunchy elements. The bread cubes add a subtle toasted note that complements the freshness of the celery and onions.
This recipe is ideal for sandwiches, wraps, or as a standalone appetizer—each bite delivers that restaurant-quality texture and flavor.
The best part? It comes together in just 15 minutes using basic pantry staples. Whether you're preparing for a picnic or a quick lunch, this tuna salad will impress with its authentic taste and satisfying texture. Let's get started on recreating this Atlanta Bread Company classic at home.
Ingredients for atlanta bread company tuna salad
High-quality tuna, fresh herbs, and crisp bread cubes—this salad nails Atlanta Bread Company's signature taste.
| Ingredient | Amount | Notes |
|---|---|---|
| High-Quality Canned Tuna in Water 🐟 | 2 cans | 5 oz each, drained well |
| Mayonnaise 🥫 | ¾ cup | High-quality, not low-fat |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth of flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely, flat-leaf preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, not bottled |
| Celery Sticks 🧅 | 1 cup | Finely chopped, crisp variety |
| Red Onion 🧅 | ¼ cup | Finely diced, white preferred |
| Day-Old Bread 🍞 | 4 cups | Cubed, 1-inch pieces, crust removed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For light toasting bread cubes |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground, coarse grind |
| Garlic Cloves 🧄 | 2 cloves | Minced finely, fresh preferred |
| Capers 🍅 | 1 tbsp | Chopped finely, optional for briny kick |
The tuna makes all the difference here. Wild-caught, high-quality brands like Wild Planet or Vital Choice have that clean, rich flavor—nothing fishy about it. I always grab the water-packed kind (oil can be too heavy) and drain it really well. Fresh herbs are non-negotiable: Trader Joe's has great pre-washed dill and parsley bundles, but if you're growing your own, snip the stems and chop finely. The bread? Day-old is key—it's sturdier for cubing and toasts better. Sourdough or a crusty baguette works best for that signature texture.
No Dijon? Yellow mustard works in a pinch, but it won't have that same tangy depth. Fresh herbs wilt fast? Dried dill at one-third the amount gets you close, but nothing beats the fresh stuff. Out of capers? Pickle juice or a dash of soy sauce adds a similar briny note. The bread cubes can be toasted in a dry skillet with a little olive oil—just until golden, not crispy. And if you're feeling fancy, toss them with a pinch of smoked paprika before adding to the salad.
This salad keeps beautifully for 4 days in the fridge, though the bread cubes get softer over time. For best texture, store components separately—mix just before serving. The herbs? Wrapped in damp paper towels in a sealed container stay fresh for 5 days. I always double the batch—half goes on sandwiches, half gets packed for lunches. Pro tip: if the mayo separates, just whisk it back together before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry already has everything—no last-minute grocery runs. Just drain the tuna, mix in mayo and mustard, then fold in those bright herbs. That’s it. Honestly, I’ve made this while waiting for pasta to boil.
- Herb-Packed Punch: The dill and parsley cut through the richness of the mayo like a cool breeze. Between us, the Dijon mustard adds just enough tang to make this taste fresh, not fishy. It’s the kind of flavor that lingers without trying too hard.
- Lunchbox Legend: This holds up for days—perfect for packing in Atlanta’s summer heat. I’ve sent it in wraps, on crackers, even stuffed into lettuce cups. My kids still ask for it after school, and I swear, it’s just as good cold as it is fresh.
- Budget-Friendly Protein: A single can of tuna feeds my family for days when paired with bread or veggies. No fancy ingredients, no wasted leftovers. It’s my go-to when I need to stretch a meal without sacrificing taste—especially when grocery money’s tight.
Step-by-step instructions for Atlanta bread company tuna salad
Here's how to craft the perfect herb-infused tuna salad with that signature crunch and bright flavor.
Prepare the Bread Cubes for Crispy Texture
Cut the 4 cups day-old bread into 1-inch cubes, removing any crusts. Spread them evenly on a baking sheet and drizzle lightly with 1 tablespoon extra-virgin olive oil. Toss gently to coat all sides.
Bake at 350°F for 10-12 minutes, stirring halfway through, until the cubes are lightly golden and crisp at the edges. This step creates that satisfying crunch that makes this salad so special. Let the cubes cool completely before using—they'll crisp up even more as they sit.
Mix the Tuna and Herb Base
In a large mixing bowl, combine the 2 cans high-quality canned tuna in water, drained well, with the 0.75 cup mayonnaise and 1 tablespoon Dijon mustard. Use a fork or spoon to break up any large chunks of tuna completely—this ensures an even texture in every bite.
Add the 0.25 cup finely chopped fresh dill, 0.25 cup finely chopped fresh parsley, 2 tablespoons lemon juice, 1 cup finely chopped celery sticks, and 0.25 cup finely diced red onion. Stir gently but thoroughly to distribute all the fresh herbs and vegetables evenly throughout the mixture. Here's where that bright, herbaceous flavor comes to life—don't skip this step!
Season and Add the Finishing Touches
In a small bowl, finely mince the 2 cloves garlic. Add them to the tuna mixture along with the 1 tablespoon finely chopped capers, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything together until fully combined. Taste the mixture—this is your chance to adjust seasoning. If it needs more brightness, add a splash more lemon juice. If it needs more salt, add it gradually.
Here's the thing—this tuna salad should be vibrant, not bland. The capers add a subtle briny kick that balances the richness of the mayo, while the garlic and herbs create that signature Atlanta Bread Company flavor. Trust your taste buds and adjust as needed.
Combine with Crispy Bread Cubes
Gently fold the cooled bread cubes into the tuna mixture using a spatula. Be careful not to overmix—just enough to distribute the cubes evenly throughout. The contrast between the creamy tuna and the crispy bread is what makes this salad so irresistible.
Let the salad sit for 10-15 minutes before serving. This brief resting period allows all the flavors to meld together beautifully. The bread will absorb just enough of the tuna mixture to become slightly softer, creating the perfect texture in every bite.
Pro Tips For Making Atlanta Bread Company Tuna Salad
- Drain and Pat Dry: The tuna’s moisture is the silent flavor killer here. After draining, wrap it in a clean kitchen towel and press firmly for 30 seconds—this removes enough water to keep the salad from turning into a soggy mess. I used to skip this, and the texture suffered every time.
- Mix Mustard First: Dijon mustard needs to emulsify properly, and adding it to mayo before the tuna is the trick. Whisk 1 tablespoon into ¼ cup mayo until smooth—this creates a base that won’t separate when the tuna’s oil gets involved. Trust me, your salad won’t curdle if you do this step.
- Chop Herbs Fine: Fresh dill and parsley should be so finely minced they almost disappear. A sharp knife and 10 quick chops per sprig (not just rough tears) distribute flavor evenly. I learned this the hard way—lumpy herbs just sit there like sad little islands in your bite.
- Use Cold Tuna: Straight from the fridge, not room temp. Cold tuna flakes more evenly and keeps the salad crisp. If you’re impatient (like me), at least let the can sit in ice water for 10 minutes before opening—it makes all the difference in texture. No one wants mushy tuna in their bread.
Health benefits of these flavors
Lean Protein Power
This tuna salad delivers a high-quality protein punch with 2 cans (10 oz total) of tuna per serving, providing about 40 grams of protein—perfect for muscle maintenance and repair. The water-packed tuna keeps it low in calories while maintaining that clean, fresh flavor.
I always opt for wild-caught brands like Wild Planet because they're packed with omega-3s, which support heart health and reduce inflammation. 🐟
Heart-Healthy Omega-3s
The omega-3 fatty acids in wild-caught tuna are a game-changer for your heart. A single serving of this salad provides 1.5 grams of EPA and DHA, which help lower triglycerides and support cardiovascular function.
The lemon juice and fresh herbs also add antioxidants that combat oxidative stress, making this a truly heart-smart dish.
Low-Calorie Crunch
The bread cubes add satisfying texture without excessive calories. Using day-old bread ensures they stay crispy while contributing only about 50 calories per cup. The celery and red onion add fiber and volume with minimal calories—just 15 calories per cup—while boosting flavor and nutrition.
It's the perfect balance of indulgence and healthfulness.
Herb-Packed Antioxidants
Fresh dill and parsley aren't just for flavor—they're packed with vitamin K, vitamin C, and antioxidants that support immune function and skin health. The lemon juice adds vitamin C, which aids in iron absorption from the tuna.
Together, these ingredients create a nutrient-dense salad that's far more than just a protein source.
Balanced Fats
The mayonnaise provides healthy fats for satiety, but the key is using high-quality, full-fat mayo to avoid artificial additives. The olive oil used for toasting the bread cubes adds monounsaturated fats, which support brain health. This combination keeps you full while providing essential fats your body needs. 💛
Meal Prep Friendly
This salad stores beautifully for 4 days in the fridge, making it ideal for busy schedules. The protein and healthy fats help stabilize blood sugar, preventing energy crashes.
Plus, the fiber from celery and onions keeps digestion running smoothly. It's the perfect lunch that fuels your day without weighing you down.
Nutrition facts
Frequently asked questions
Can I use oil-packed tuna instead of water-packed?
Water-packed tuna is ideal for this recipe to keep it light and fresh-tasting. Oil-packed tuna adds richness that can overpower the delicate herb flavors. If you must use oil-packed, drain it extremely well and reduce the mayo by 1-2 tablespoons to maintain balance. The texture will be slightly denser but still delicious.
What if I don't have day-old bread? Can I use fresh?
Fresh bread works in a pinch, but it won't stay crispy. Toast the cubes in the oven at 375°F for 8-10 minutes until golden, then let them cool completely. For extra crunch, toss them with 1 teaspoon smoked paprika before baking. The key is achieving that satisfying contrast with the creamy tuna.
How do I prevent the bread cubes from getting soggy?
Toast the bread cubes thoroughly until golden, then let them cool completely before mixing. For extra insurance, store the bread cubes and tuna mixture separately in the fridge. Combine them just before serving—this keeps the bread crispy and the tuna fresh. If the salad sits too long, the bread will soften, but it won't ruin the flavor.
Can I make this recipe ahead of time?
Prepare the tuna mixture (without bread cubes) up to 2 days ahead and store it in an airtight container in the fridge. Toast the bread cubes fresh and add them just before serving. The herbs will stay vibrant, and the flavors will meld beautifully. For best texture, assemble the full salad no more than 4 hours before eating.
What are the best ways to serve this tuna salad?
This versatile salad works perfectly in sandwiches with Atlanta Bread Company's signature rolls, as a filling for wraps, or even as a standalone appetizer with crackers. For a restaurant-style presentation, serve it on a bed of mixed greens with a drizzle of olive oil. It's also great packed in lunchboxes for a protein-packed meal on the go.