I've been making tuna salad for ages. This is just a basic recipe that I came up with. I love the combination of flavors and colors along with the crunch from the veggies. We ate ours atop mixed greens and also added diced avocado (not shown in any of the pictures). The avocado really shined with the tuna. I've been making this version for a while, but never really documented the ingredients or measurements. Something else that's great about tuna salad is that it can easily be adjusted depending on how many people you're feeding. Just add extra cans of tuna, veggies and a tad more mayo and Dijon to coat it all. Hope you enjoy it as much as we do!
- 3 - 5 oz. cans wild-caught tuna
- 3 stalks celery, diced
- 3 carrots, diced
- 1 red bell pepper, diced
- 1/2 cup mayonnaise (I used Lemonaise), but homemade would be awesome
- 1 - 1 1/2 T. Dijon mustard
- Sea salt and pepper, if desired
- Drain cans of tuna, pour into a bowl and flake with a fork.
- Chop your veggies and add to the tuna.
- Add mayonnaise and Dijon mustard.
- Stir everything together until combined.
- Taste for seasonings. Mine didn't need any as the Lemonaise and Dijon added plenty of flavor.
- Serve on mixed greens, on Paleo bread, in a Pure Wrap or in a lettuce/Chard/Collard Green leaf. Top with avocado.
My husband's coworker called the salad (topped with avocado) a masterpiece. My mom said the salad was so colorful. Here's the best compliment: my husband was originally going to eat pizza and salad for lunch that his work was providing. After eating dinner, he decided he wanted leftover tuna salad for lunch. He chose my tuna salad over free pizza! That was really sweet.
This takes so little time, but is packed with flavor. Enjoy!