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Clean Tuna Salad

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)
  • 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

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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