Last night I decided to make tuna salad for dinner which made for a simple and satisfying meal. This light and healthy salad is full of tastes and textures from the crunchiness of celery and red onion to the saltiness of capers, and the sweetness of dried cranberries. I added in dill, and freshly squeezed lemon juice for a salad bursting with flavor.
We ate our salad on a bed of lettuce surrounded by cut tomatoes and loved it. This tuna salad can also be served on bread, toasted or not, in a wrap, or with crackers.
Tuna is rich in protein, vitamins, and minerals such as B-Complex Vitamins, Vitamins A and D as well as iron, selenium and phosphorous. Tuna also contains healthy omega 3 essential fatty acids. Not bad for a can of tuna and…it tastes good!
When it comes to canned tuna, my personal favorites are Genova Yellowfin Tuna in Olive Oil and Albacore Wild Tuna by Wild Planet. I like both brands because of the mild flavor and because they are responsibility sourced. The Genova brand is wild caught and Wild Planet is sustainably pole and line caught. When I make my tuna salad, I never drain the cans of tuna as I have found the oils and juices add to a rich full-bodied taste. Plus, both brands recommend retaining the oil/juices. Here’s my recipe to making a simple and delicious tuna salad.
Here is what you will need:
- 2 – 5.51 ounce cans of Genova Yellowfin Tuna in Olive Oil
- 1 – 5 ounce can of Albacore Wile Tuna by Wild Planet
- ½ cup red onion, finely diced
- ½ cup plus Apple Cider Vinegar for soaking the red onions
- ½ cup celery, finely diced
- ½ cup of organic dried cranberries
- ½ cup of pecans or walnuts, chopped (optional)
- 2 Tbsp. dill, minced
- 2 Tbsp. parsley, minced
- 2 Tbsp. capers
- ½ cup Mayonnaise – preferred brand Dukes
- 2 tsp. Plockman’s Classic Stone Ground Craft Mustard
- ½ tsp. salt
- ¼ tsp. pepper or several turns of freshly ground pepper
- ½ of a lemon, squeezed
- Salt and Pepper to taste
- Open and pour contents of all three cans of tuna into a large bowl, with a fork break up the chunks of tuna mixing all three cans together. Do not drain the cans of tuna.
- In a separate bowl, soak your finely diced red onion in Apple Cider Vinegar for about 15 minutes if not longer. Use enough vinegar to cover the red onions.
- In a separate bowl mix together the mayonnaise, the Plockman’s mustard, salt and freshly ground pepper. Set aside.
- Then drain the red onion (discarding the apple cider vinegar) and add to bowl of tuna. Add in celery, dill, parsley, capers, dried cranberries, pecans or walnuts and mix.
- Add mayonnaise mixture into the tuna, stir until combined.
- Squeeze half of a lemon into the salad and mix. Try the salad!
- Add salt and pepper to taste and more lemon if needed.
- Place in the refrigerator to let all tastes marry.
Enjoy and Bon Appétit!