I really do like tuna salad. Some people think it smells funny or is not tasty, but my theory is that they’re just making it the wrong way. There are so many different ways to dress it up (with lemon olive oil, chipotle aioli, basil pesto), and once you’ve made it, you can put it on so many things (think apple slices, cut veggies, whole wheat bread, a leafy salad). I prefer to make it with lots of cut veggies and a simple green salad topped with dried cranberries and sunflower seeds. Find my recipe below and feel free to alter it to your taste!
Recipe for The New Tuna Salad
- 1 small can of sustainably sourced tuna
- 2 ribs of celery
- 1/4 red onion
- 1 large carrot
- 1 pickle + 1/4 cup pickle juice
- 2 tbs good olive oil
- freshly cracked pepper and sea salt
- 2 heaping tbs seedy mustard
- Open tuna and drain if necessary. Add to a medium mixing bowl.
- Finely chop the celery, onion, carrots, and pickle and add to the mixing bowl.
- Add pickle liquid, olive oil, mustard, salt, and pepper and mix well to combine.
- Adjust with more salt and pepper or add a squeeze of fresh lemon juice if desired.
- Enjoy on a whole wheat bread sandwich, with a green salad, crackers, or cut veggies!