Salads
Atlanta Bread Company tuna salad transforms a classic into something extraordinary—where crispy, golden croutons meet creamy, herby tuna in a perfect balance of textures. The secret lies in their signature bread, transformed into addictive croutons that add crunch without overpowering the delicate flavors. This isn’t your grandmother’s tuna salad; it’s a restaurant-worthy dish that’s surprisingly simple to make at home.
The magic starts with their crispy croutons, toasted to a golden perfection that holds up against the creamy tuna mixture.
We’ll mix in fresh celery, red onion, and a touch of Dijon mustard for brightness, then fold in the tuna with just the right amount of mayo to keep it light yet rich. The result?
A salad that’s creamy, crunchy, and packed with flavor—every bite delivers that satisfying contrast of textures.
What sets this apart is the way the Atlanta Bread Company croutons elevate the dish. Whether you serve it on their fresh bread for a hearty sandwich or alongside crackers for a light lunch, the croutons add a gourmet touch that makes this tuna salad feel special.
The recipe is designed to be foolproof, with a method that ensures the tuna stays tender and the croutons stay perfectly crispy.
Perfect for meal prep, potlucks, or a quick lunch, this tuna salad is versatile enough to adapt to any occasion. The key is balancing the flavors—creamy, crunchy, and fresh—so every spoonful feels like a little indulgence. Ready to transform a simple lunch into something unforgettable?
Ingredients for atlanta bread company tuna salad
Four servings of restaurant-style tuna salad with crispy croutons—just 13 ingredients for maximum flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Atlanta Bread Company Bread 🍞 | 4 slices | Stale or day-old preferred |
| Chum Salmon or Albacore Tuna 🐟 | 1 lb | High-quality, drained well |
| Mayonnaise 🥫 | ½ cup | Dijon-infused for brightness |
| Celery Stalks 🧅 | 1 ½ cups | Finely diced, fresh preferred |
| Red Onion 🧅 | ¼ cup | Finely diced, crisp texture |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, brightens flavors |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for herby freshness |
| Capers 🍈 | 1 tbsp | Chopped, for briny contrast |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For richness and finish |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Butter 🧈 | 2 tbsp | Unsalted, for crouton toasting |
The bread matters most here. Atlanta Bread Company loaves are ideal, but any crusty bread with texture works—sourdough or baguettes are great backups. Grab a loaf from their bakery if you're local, or check the freezer section at Whole Foods for their pre-packaged loaves. For croutons, stale bread is better—it toasts up crispier. If you're short on time, Trader Joe's sells pre-made croutons that work in a pinch (though homemade is worth it). The tuna? Chum salmon adds bold flavor, but albacore is classic and widely available.
No Dijon mustard? Yellow mustard at half the amount works, but you'll lose that signature tang. Fresh dill wilt fast—dried dill at one-third the amount is fine if you're prepping ahead. Capers missing? Pickle juice or a dash of soy sauce mimics the briny punch. The croutons are non-negotiable for texture—skip them, and you lose that satisfying crunch. For extra richness, fold in 1 tbsp of vegan mayo if you're avoiding dairy. The olive oil should be fruity and peppery—California brands like Corto are my go-to.
Croutons stay crispy for 3 days in an airtight container, but make fresh ones the day you serve. The tuna salad keeps 4 days in the fridge—taste improves after 24 hours as flavors meld. For meal prep, store croutons and dressing separately, then toss together before serving. Freeze croutons for up to 3 months—just reheat in a dry skillet until crispy again. The lemon juice will curdle mayo over time, so mix fresh before eating if prepping ahead.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Drain the tuna, chop the celery and onion into tiny cubes—no julienne skills required—and fold in mayo. That’s it. The bread does all the heavy lifting.
- Salty-Sweet Crunch: The red onion adds this bright, sharp bite that cuts through the richness of the tuna and mayo. Honestly, it’s the little details—like the celery’s crisp snap—that make this way better than store-bought. (And yes, chum salmon works just as well.)
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute sandwiches. The bread holds up better than flimsy white bread, and the tuna salad stays fresh for days. My kids actually eat it—no complaints about "gross tuna" this time.
- Budget Meal Upgrade: You’re getting restaurant-quality flavor for a fraction of the cost. A can of tuna, a few stalks of celery, and some onion turn into something that tastes like it belongs in a deli. Plus, leftovers? They’re my secret weapon for lazy mornings.
Step-by-step instructions for atlanta bread company tuna salad
Here's how to create a tuna salad that balances creamy texture with the signature crunch of Atlanta Bread Company croutons.
Prepare the Tuna Mixture
In a large mixing bowl, combine the 1 lb Chum Salmon or Albacore Tuna with the 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, and 1 tbsp Lemon Juice. Using your hands or a fork, gently break up the tuna into small, even pieces while mixing with the other ingredients. You want to create a smooth but slightly textured base that keeps the tuna's natural flavor intact.
Next, add the 1.5 cups Celery Stalks, 0.25 cup Red Onion, 2 tbsp Fresh Dill, 1 tbsp Capers, 1 tbsp Extra-Virgin Olive Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Fold these ingredients into the tuna mixture until everything is evenly distributed. The celery and onion should be finely diced to ensure a smooth texture, while the dill and capers will add freshness and briny contrast. Taste as you go and adjust seasoning if needed—this is your flavor foundation.
Toast the Atlanta Bread Company Croutons
Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the 4 slices Atlanta Bread Company Bread into ½-inch cubes, discarding any crusts if desired. Spread the bread cubes evenly on the baking sheet, making sure they aren’t overlapping. This ensures even toasting and maximum crispiness.
Drizzle the bread cubes with the 2 tbsp Butter, tossing gently to coat them evenly. Bake for 8-10 minutes, stirring halfway through, until the croutons are deep golden brown and crisp to the touch. They should sound hollow when tapped together—this is your cue for perfect texture. Remove from the oven and let them cool slightly before adding to the tuna mixture. The residual heat will keep them crunchy as they absorb the salad’s moisture.
Combine and Chill for Maximum Flavor
Once the croutons have cooled enough to handle (but are still warm), fold them into the tuna mixture. The warmth of the croutons will help infuse their toasty flavor into the salad, creating a harmonious blend of creamy and crunchy textures. Gently stir everything together until the croutons are evenly distributed throughout the mixture. Avoid overmixing—just enough to combine without breaking up the croutons.
Transfer the tuna salad to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together, the croutons to soften slightly (but still retain their crunch), and the tuna to absorb all the seasonings. For the best texture and flavor, serve the salad chilled, straight from the fridge. The contrast of cool tuna salad with warm croutons is where the magic happens.
Serve with Confidence
Spoon the tuna salad onto plates or into sandwiches, ensuring each serving gets a generous portion of those crispy croutons. The Atlanta Bread Company croutons should still provide a satisfying crunch with every bite, while the tuna mixture delivers a creamy, flavorful center. For an elevated presentation, garnish with an extra sprinkle of fresh dill or a drizzle of extra-virgin olive oil to enhance the visual and taste experience.
This tuna salad is perfect for sandwiches, crackers, or as a standalone appetizer. The key to its success lies in the balance of textures—creamy tuna, crispy croutons, and fresh herbs—all coming together in every bite. Enjoy it immediately, or store leftovers in the fridge for up to 3 days, though I doubt it’ll last that long!
Pro Tips For Making Atlanta Bread Company Tuna Salad
- Drain Tuna Thoroughly: That extra liquid in canned tuna makes your salad soggy—trust me, I’ve learned this the hard way. Drain it for 10 minutes in a colander, then press it gently with a paper towel to soak up every last drop. The texture stays firm, and your sandwich won’t turn into a mushy mess.
- Slice Onion Like a Pro: Thin, even slices of red onion make all the difference. Skip the mandoline if you’re nervous—just cut the root end off, slice into ¼-inch planks, then stack and slice thinly. This keeps the onion crisp and prevents it from overpowering the tuna with bitterness.
- Mix Mayo Last: I used to fold in the mayo right away, but now I wait. First, combine the tuna, celery, and onion—let them sit for 5 minutes so flavors meld. Then add the mayo. The result? Creamier, not clumpy, and the celery stays crunchier longer.
- Toast the Bread: Atlanta Bread Company’s rolls are soft, but toasting them for 20 seconds in the oven or toaster adds structure. It prevents the bread from getting soggy when stuffed with wet tuna salad. (Yes, even if you’re in a hurry—just set a timer.)
Storing and reheating this dish
Fridge Storage Tips
Transfer your tuna salad to an airtight container—I use glass Pyrex with snap-on lids—and store it in the fridge for up to 4 days. The flavors actually deepen overnight as the capers and dill meld into the creamy base.
Keep the croutons separate if you want to maintain maximum crunch, or mix them in right before serving. 🥫
Freezing Croutons
Toasted croutons freeze beautifully for 3 months—just spread them on a baking sheet first to prevent sticking, then transfer to a freezer bag. To revive, reheat in a dry skillet over medium heat for 2-3 minutes until crispy again.
The tuna salad itself doesn’t freeze well due to mayo separation, but you can freeze the croutons separately for future use.
Reheating for Best Texture
If you must reheat the tuna salad, use the stovetop method for best results. Warm in a saucepan over low heat with 1-2 tablespoons of water or broth to prevent drying out.
Stir gently until reaching 165°F—about 5-7 minutes. For croutons, a quick 30-second blast in the microwave (covered) restores their crunch. Never microwave the whole salad—it’ll turn rubbery. 🔥
Meal Prep Strategy
Prep the tuna mixture and croutons separately for easy assembly. Store the croutons in a sealed container at room temperature (they stay crispy for 3 days), and keep the tuna mix chilled.
When ready to eat, toss them together—this keeps the croutons from absorbing moisture and becoming soggy. I like to pack them in mason jars for portion control and easy transport.
Reviving Soggy Croutons
If your croutons lose their crunch, don’t toss them! Toss them in a dry skillet over medium heat for 1-2 minutes until they regain their golden color. For extra crispiness, sprinkle with 1 tsp cornstarch before reheating.
This trick works wonders for restoring texture without extra effort. The tuna salad itself can be revived by stirring in 1 tbsp fresh lemon juice to brighten flavors.
Serving Leftovers
Leftovers taste just as good cold as they do fresh—perfect for quick lunches. Serve on Atlanta Bread Company’s fresh rolls for a hearty sandwich, or alongside cucumber slices for a light bite. The croutons add gourmet crunch even after storage, making this salad feel special every time.
Just give it a taste test before serving—sometimes a pinch of salt or lemon juice is all it needs to shine again. ✨
Nutrition facts
Frequently asked questions
Can I use Atlanta Bread Company rolls instead of slices for croutons?
Rolls work beautifully—just cut them into ½-inch cubes like the slices. The extra crust adds even more texture, though you may want to reduce baking time to 7-8 minutes since rolls can over-toast faster. For a hearty bite, use the rolls as a base for sandwiches with the tuna salad.
How do I keep the croutons from getting soggy in the tuna salad?
Add the croutons to the tuna mixture just before serving, not while mixing. If prepping ahead, store them separately in an airtight container at room temperature. For extra insurance, toss them in 1 tsp cornstarch before baking—they’ll stay crispy longer. The key is timing: warm croutons + cold salad = perfect crunch.
What’s the best way to make this vegetarian?
Swap the tuna for 1 lb chickpeas (mashed) or 1 cup white beans (pureed) for a creamy base. Boost flavor with 1 tbsp nutritional yeast (for umami) and ½ tsp smoked paprika. The croutons and celery-onion mix stay the same—just add 1 tbsp lemon juice to brighten the veggie version.
Can I make this without Dijon mustard?
Yes! Use 1 tbsp yellow mustard (or ½ tbsp spicy brown mustard)—just know it’ll lack the tangy depth. For extra brightness, add ½ tsp lemon zest or a pinch of onion powder. The croutons and capers will still deliver that briny contrast you love.
How do I adjust this for a tuna melt sandwich?
Layer the tuna salad on toasted Atlanta Bread Company rolls, top with 2 slices cheddar cheese, and broil for 3-4 minutes until the cheese melts. For extra crunch, sprinkle ½ cup extra croutons on top before broiling. Serve with a side of pickle spears to cut the richness.