Next time you’re looking for a satisfying lunch that’s quick and full of flavor, try this healthy tuna salad recipe that’s loaded with fresh vegetables.
Ingredients
Scale
2 6.7 oz. jars of tuna (yellowfin filets are my favorite but you can also use regular canned tuna)
1 sweet bell pepper (I like to use yellow bell peppers but feel free to use what you have on hard)
6 to 8 chopped cornichons
1 Persian cucumber chopped
1 medium carrot shredded
2 radishes shredded
Chopped pickled red onion to your taste (optional)
A small handful of chives chopped (my personal favorite is fresh chives but if you don’t have any, some green onions would be nice)
3 tablespoons Dijon mustard
1 tablespoon olive oil drizzled over the tuna and vegetable mixture
2 tablespoons good mayonnaise
Instructions
Chop and dice all of the vegetables except the carrots and radishes and place them in small containers. On a box grater, shred the carrots and radishes.
Drain the tuna and shred it with two forks and set aside.
Add the tuna and the vegetables to a serving bowl.
Add the Dijon mustard, and mayonnaise, toss to coat, and mix everything together.
Add a pinch of salt and a few grinds of black pepper, drizzle with olive oil, and toss again.
Add individual portions to serving bowls, top with chives, add a few crackers on the side, and serve.