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Tuna Salad
A nutritious twist on an old favorite, our tuna salad is perfect on a sandwich, or the base of a tuna pizza. Stuff a pita or wrap it in lettuce. Add to toast and top with balsamic glaze and avocado. There are so many ways to use tuna salad!
This recipe includes chive blossoms, available in the spring or early summer. No chive blossoms? No problem! Use chopped chives instead. If you love the idea of edible flowers, add pansies, begonia, or other edible flower instead of the chive blossoms.
Tuna Salad
A healthy, microgreen rich version of a classic lunch. Stuff a sandwich or pita, serve with crackers, or serve on a bed of greens.
Ingredients
- 2 tblsp mayonnaise
- 1 tsp dijon mustard
- 1 tbsp red wine vinigar
- 1 tsp dry dill or 2 tsp fresh dill
- 1 can water-packed tuna, drained
- 1 cup chopped microgreens pea, broccoli, Super Booster, or radish
- 1 rib celery
- 2 tbsp chive blossoms or finely cut chives
- 1/2 cup quartered cherry tomatoes Optional
- 1/4 cup finely chopped bell peppers Optional
- salt or as needed
- black pepper or to taste
Instructions
- In a bowl, mix the first 4 ingredients.
- Add the tuna and stir well.
- Add the remaining ingredients and stir gently until combined.
- Add salt and pepper to taste.
