RECIPE : Tuna Salad

I’ll be honest, I’ve had an aversion to tuna salad my whole life because the only tuna I’d met came from a can and smelled like dog food.

After college I lived with 3 girls, two of whom ate canned foul smelling-dog-food-tuna fish far too often.  I found it nauseating.

Thankfully, I came to know and love tuna sashimi; which I eat it far too often.

My cousin, Megan, foodie and runner extraordinaire, sent the following email-with-tuna-salad-recipe my way.  Not sure how you feel about canned tuna; if you can stand it (pun intended) see her email below, if you can‘t, maybe find a cute and generous tuna fisherman?

tunafish

Hello love!

I so went to a Mediterranean deli the other day and had the best tuna salad so I attempted to recreate it at home with a few twists. Here is a rough version on the recipe….the measurements are guesses as I just throw it all together, so you may want to play with it as well to make sure what is below actually works.
Mediterranean Tuna Salad
2 – 12oz cans premium white albacore tuna
1/2 c – greek yoghurt
1/3 c – organic mayonnaise with olive oil (I use Spectrum Naturals, can be found in Harris Teeter)
–Leave out or substitute any of the below for items you prefer
1/4 c — chopped red bell pepper
1/4 c — chopped red onion
1/4 c — chopped artichoke hearts
1/4 c — chopped sun-dried tomatoes
3 tbsp — olive tapenade
3 tbsp – small capers
1 tbsp — fresh lemon juice
1 tsp — garlic powder
salt and pepper to taste
Mix all of the ingredients together, add more or less of the greek yogurt and/or mayo to make it the consistency of wetness/dryness you prefer.
Enjoy!
(image hijacked from yummly.com)

3 thoughts on “RECIPE : Tuna Salad

  1. This was the first tuna salad that I have ever made and it was delicious! I’m a huge fan of greek yogurt, so I love that it is used to off-set the mayo. I made this tuna salad to my family for lunch last Sunday and my kids especially loved it. I served it in bowls with celery and crackers for dipping, which seemed to be fun for them.The real test: even my picky 18 month old son ate it! We’ll definitely be making this again sometime.

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RECIPE : Tuna Salad

I’ll be honest, I’ve had an aversion to tuna salad my whole life because the only tuna I’d met came from a can and smelled like dog food.

After college I lived with 3 girls, two of whom ate canned foul smelling-dog-food-tuna fish far too often.  I found it nauseating.

Thankfully, I came to know and love tuna sashimi; which I eat it far too often.

My cousin, Megan, foodie and runner extraordinaire, sent the following email-with-tuna-salad-recipe my way.  Not sure how you feel about canned tuna; if you can stand it (pun intended) see her email below, if you can‘t, maybe find a cute and generous tuna fisherman?

tunafish

Hello love!

I so went to a Mediterranean deli the other day and had the best tuna salad so I attempted to recreate it at home with a few twists. Here is a rough version on the recipe….the measurements are guesses as I just throw it all together, so you may want to play with it as well to make sure what is below actually works.
Mediterranean Tuna Salad
2 – 12oz cans premium white albacore tuna
1/2 c – greek yoghurt
1/3 c – organic mayonnaise with olive oil (I use Spectrum Naturals, can be found in Harris Teeter)
–Leave out or substitute any of the below for items you prefer
1/4 c — chopped red bell pepper
1/4 c — chopped red onion
1/4 c — chopped artichoke hearts
1/4 c — chopped sun-dried tomatoes
3 tbsp — olive tapenade
3 tbsp – small capers
1 tbsp — fresh lemon juice
1 tsp — garlic powder
salt and pepper to taste
Mix all of the ingredients together, add more or less of the greek yogurt and/or mayo to make it the consistency of wetness/dryness you prefer.
Enjoy!
(image hijacked from yummly.com)

3 thoughts on “RECIPE : Tuna Salad

  1. This was the first tuna salad that I have ever made and it was delicious! I’m a huge fan of greek yogurt, so I love that it is used to off-set the mayo. I made this tuna salad to my family for lunch last Sunday and my kids especially loved it. I served it in bowls with celery and crackers for dipping, which seemed to be fun for them.The real test: even my picky 18 month old son ate it! We’ll definitely be making this again sometime.

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