Want to reap the healthy benefits of tuna fish without having to worry about the mayonnaise? This recipe allows you to make a delicious tuna fish salad that is tasty, nutritious and satisfying. I substitute the mayo for a combination of olive oil, balsamic vinegar and dijon mustard. The acidity from the balsamic and mustard compliment the tuna really well and everyone can make it to their own liking. The olive oil also allows for a mayo-like consistency that holds everything together. What is nice about this recipe is that it is a good way to use up some old veggies that you need to get rid of. Tuna is also very versatile in the way that a can of tuna can last for at least a few years, so it is a good staple to have in your pantry. Tuna is great in a pinch when you need a quick breakfast, lunch, dinner or even snack!
This recipe is flexibly because you can add any veggies, herbs or spices you want. This is what I usually put in, but you can make it your own and add any ingredients you want! The broccoli slaw is nice to add because it gives the tuna some body and crunch!
2 cans tuna (7 oz)
1/3 C broccoli slaw
1/4 C hearts of palm
1 Celery stalk chopped
3 T Chopped bell pepper or roasted peppers
1/4 chopped red onion
2 chives chopped
1 tsp worcestershire sauce
1 T dijon mustard
1-2 T olive oil (enough to hold ingredients together)
1 T balsamic vinegar or red wine vinegar
1/2 T Franks hot sauce
lemon and/or lime juice (about 2 T)
pepper (I like lemon pepper)
optional-5 mint leaves chopped (can use cilantro or any other herb of your choice)
**you can add any fresh/canned/jarred vegetables you have as well as any herbs or spices of your favorites. Try to have about 1 cup of vegetables total!
Combine all ingredients and mix well