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.
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 or cayenne pepper for some heat.
Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? 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.
Tuna Salad Recipe
Total Time: 1 hour 10 minutes
- 1 can (5–6 ounces) tuna, drained and flaked
- 1/4 cup Vegenaise or homemade mayo
- 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
- 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.