Because tuna is no longer a regular part of my diet, I haven’t had tuna salad in a while but lately I’ve been craving it. I try not to eat it often, because tuna is a fish that is high in mercury, but enjoying a little every once in a while (about once, maybe twice a month) seems to work for me.
Here is a recipe I conceptualized yesterday, while searching for quick healthy ingredients for lunch and dinner. I was craving something different than the typical creamy mayo based tuna salad with relish and onions. I wanted to create enjoyable dish that combined flavors I enjoy, for a twist on a lunchtime classic.
What I came up with is a lovely, light textured, versatile salad that will delight your taste buds, while filling your belly.
1 can wild caught albacore tuna, 6 ounces, drained and squeezed dry
1/8 cup low fat or whole milk kefir or Greek yogurt
1 tbsp fresh lemon juice
2 tsp finely diced red onion
1-2 tablespoons finely diced dates
1 heaping tbsp capers, drained
1 heaping tbsp finely diced apple (sweet and tart varieties are best)
1 tbsp + 1tsp grapeseed oil
2tsp chopped fresh parsley
1tsp whole grain mustard
Garlic and onion powder to taste
Pinch red pepper flakes
Himalayan pink (or kosher) salt and black pepper to taste
Combine kefir, mustard, lemon juice, dill, grapeseed oil, garlic and onion powder.
Serve with salad, enjoy as a sandwich or however you wish.
Try this delicious twist on tuna salad, for lunch tomorrow. Let me know what you think!