Loaded Tuna Salad

I just thought I’d throw this recipe out there. I used to not really like tuna salad, at all. Then I started to realize how much I could play with it. It’s like a blank canvas. Now it’s one of my favorites and I wish I could serve it every week. Three of my kids like this, the other two eat grilled cheese on tuna nights.

Ingredients:

2 cans of tuna

1/2 small red onion, or a bunch of scallions
1/2 red bell pepper
1/2 cup of pitted olives manzanilla and kalamata both work nicely, or use a mix of both
2 stalks of celery
1 grated carrot
any combination of fresh herbs you like. My favorites are cilantro, parsley, mint, chives, and arugula

fancy mustard like Grey Poupon or a grainy German style mustard
mayonnaise (or vegannaise if someone in your family is egg intolerant, it really does taste pretty good)
onion powder
garlic powder
paprika
salt and pepper

Directions:

Mince all vegetables very finely. Mix vegetables and spices to taste and add drained tuna. Add mustard and mayo and stir until creamy. Serve on sandwiches with thinly sliced avocado. Or with crackers. Or just eat with a spoon.

2 Responses to Loaded Tuna Salad

  1. scotch meg February 27, 2016 at 10:26 pm #

    Thank you for this recipe – it was inspiring, and my father, husband, and son… all ate it with joy. I did some monkeying around (no olives, for instance), but the idea was what I needed, and I will have fun making something similar again.

    • Melanie Bettinelli February 28, 2016 at 11:25 pm #

      Oh good. I’m glad it was a hit. This is a recipe I monkey around with almost every time I make it. It’s Anthony and Sophie’s favorite no matter how I make it.

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