Tuna Salad
A great warm weather recipe, easy to throw together and incredibly versatile. I scoop it into lettuce leaves (so much better than bread on a hot summer’s day) or put it on top of mixed greens for an easy-to-pack lunch. It’s perfect for picnics too! The miso is a unique addition, giving you some digestive enzymes and essential probiotics (hurrah for fermented foods!) along with a delicious flavor. It sort of takes the place of pickles but if you’re a tuna-salad traditionalist, feel free to add those in as well. I really love the capers and they pair perfectly with the dill.
Serves 2 – 8 (keeps well in the fridge for several days)
Ingredients:
- 1 can tuna fish
- 1/2 red onion, peeled and diced
- 2 celery stalks, sliced into 1/4 inch crescents
- 1/4 cup capers
- 2 heaping tablespoons mustard
- 1 heaping tablespoon dijon mustard
- 1/4 cup almond milk (maybe a little less, depending on the consistency you want)
- sea salt and fresh pepper to taste
- a handful of fresh dill (or a tablespoon of dried dill)
- 1/2 t. miso
Directions:
1. Mix all ingredients together in a large bowl until well-combined. Keep in the fridge, covered, until ready to serve.
2. Eat up! Let us know what unique twists you add, we always love to hear your take on these recipes.
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