Tuna itself, however, can make for a pretty gross, gloopy lunchtime salad. Unless you make it like THIS. I've been making this salad about once a week for the last month or so, now that the weather has officially warmed up, and happily munching away for 2-3 days at lunch while my kiddo naps. It's a wonderful way to spend my downtime!
This tuna salad recipe is super fresh and light, contains no mayonnaise, and is open to interpretation. Do you love scallions? Great, throw some in there too! Do you hate celery? Don't use it!
As far as which kind of tuna to choose, it's a bit of minefield. The cheapest cans of tuna are absolutely a reflection of quality - unsustainably sourced, full of mercury, low in flavor. If I can't find a can or jar of wild-caught tuna, then I always go for one packed in olive oil. Sure the calories are higher, but you're also getting a far more flavorful product. If you're concerned about mercury, pick Chunk Light or Skipjack tuna, which generally contain lower levels (at the higher end of the spectrum are Albacore and Yellowfin). Wild Planet is a good choice, and can be found at any major supermarket and specialty health food store in the US.
- 2 cans of wild caught tuna packed in olive oil (can also substitute one can of tuna for one small can of drained & rinsed white cannellini beans)
- 3-4 celery stalks, finely chopped
- 2-3 carrots, peeled and finely chopped
- 2 tsp Dijon mustard (or other mustard of your choice)
- 1 tbsp apple cider vinegar
- 1 tbsp drained capers
- 1 tbsp sweet relish (optional)
- Mix all ingredients in a large bowl, making sure to break up the larger tuna chunks and coating everything in the mustard and vinegar. Add seasoning if necessary to your taste. Keep in an airtight container in the fridge for up to 4 days.