Tuna Salad Recipe
Tuna salad is a quintessential barbecue or potluck dish, but all too often, instead of getting bites of tuna — one of the best omega-3 foods — you’re left instead with a mouthful of mayonnaise.
That’s why I think your family will love my take on classic tuna salad. It’s so easy to prepare, and the tuna taste shines through the other complementary — and equally delicious — ingredients. Let’s get started.
Start by mixing a can of anti-inflammatory tuna, Vegenaise (the vegan alternative to mayonnaise), cholesterol-fighting celery, onion, Dijon and cranberries into a big ole bowl. If you prefer sweet over tart, replace the cranberries with raisins.
Combine the ingredients well. Season with fresh lemon juice, salt and pepper to your liking. This is when you sneak a bite. If you’re feeling sassy, add a dash of hot sauce orcayenne pepper for some heat.
Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? (The correct answer is: When they taste this good, yes, you do.) Then chill for at least an hour and enjoy.
No need to ever buy pre-made tuna salad from the store again — it doesn’t get any simpler. You can eat this healthy tuna salad on its own, make a sandwich, serve it atop a bed of greens or dip crackers into it. There’s no wrong way to gobble down tuna salad.
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PDFTuna Salad Recipe
Total Time: 1 hour 10 minutes
Serves: 2
INGREDIENTS:
- 1 can (5–6 ounces) tuna, drained and flaked
- 1/4 cup Vegenaise
- 1 rib celery, finely chopped
- 2 tablespoons minced onion
- 1 tablespoon Dijon mustard
- 1–2 tablespoons unsweetened dried cranberries
- fresh lemon juice
- salt and pepper
DIRECTIONS:
- In a bowl, combine tuna, Vegenaise, celery, onion, mustard and cranberries.
- Season with lemon juice, salt and pepper to taste. Mix until well combined.
- Chill for at least 1 hour before serving.
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