Creamy and Crunchy Tuna Salad Supreme

Creamy and Crunchy Tuna Salad Supreme

Joan Newman 2

"This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla."

Ingredients 10 m {{adjustedServings}} servings 204 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.
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  • Cook's Note:
  • Make it your own; add one or two of these optional ingredients as desired: 1 tablespoon finely minced onion or green onion, 1 to 2 tablespoons chopped sweet pickles (such as Sechler's(R) Candied Sweet Dills), 2 tablespoons chopped pecans or almonds, 1 to 2 tablespoons chopped celery, or 2 tablespoons chopped dried apricots, cherries or cranberries. I have to laugh sometimes when I think I have so many ingredients one could ask, 'Where is the tuna?'
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Reviews 4

  1. 4 Ratings


Winner! What I liked about this when I looked over the recipe was the novel addition of the cream cheese and it worked! I did miss, however, some of the tang and flavor more mayonnaise would have given it but a squeeze of lemon and some minced red onion fixed that right up. LOVED the red bell pepper here! I would never have thought to add that to tuna salad and it made a difference - in a good way. I didn't have carrots on hand and I'm not sure I would have liked them anyway (simply because I don't like carrots in the first place except in cake) and I found celery was the substitute that worked for me.

Lucky Noodles

I really like the touch of cream cheese with tuna. As the footnotes suggested, I made it my own. Added minced onion, sweet pickles, and almonds. Thanks Joan!

Holiday Baker

I liked this, but not so much because the taste was anything new or different. It was because the cream cheese, added, made it hold up better. I have a manual shredder that sort of looks like a potato peeler. That was way faster than small chopping carrot. It makes it a good size too. I realized I didn't have red pepper only green. So, I used the green one, but only did 2 Tblsp. minced. Lastly, I chose this recipe to use up an equal amount of canned white chicken meat. I used whipped cream cheese. It is lower in calories and stirs into things more easily and regular mayo. Recalculating the calories, and actual servings, it ended up as 175 cal. for 3 good sized servings. That didn't include a tomato, for stuffing, bread, or anything else. That was just for the filling. I would make this again, if for the way it held together when scooped.