Sigh, I wish this was my lunch. Still on my 6 week elimination diet, so I had a turkey burger. But, because I am a good wife and need to keep recipes on my blog, I prepared this lovely lunch for my husband. He reported that it was indeed very tasty and requested the leftovers for lunch tomorrow!
The key ingredient, fast mayo. It makes any salad go from ordinary to extraordinary.
Tart Tuna Salad
Prep Time: 5 minutes (excluding mayo prep)
Cook Time: none
Servings: 2 – 3
- two 5 oz. cans of solid white wild caught tuna, drained and rinsed.
- 2 stalks of celery, finally chopped
- 3 tbsp. fast mayo https://contemporarycavegirl.wordpress.com/?s=fast+mayo
- 1/4 cup sliced almonds
- 1 tbsp. poppy seeds
- 1/4 cup dried tart cherries (look for ones either without sugar or ones that are sweetened with fruit juice)
- salt and pepper to taste
- In a small bowl, combine all the ingredients except the mayo, salt and pepper.
- Mix well and adjust quantities if desired.
- Add mayo 1 tbsp. at a time, as not to overdo it. (nothing worse than too much mayo in your tuna).
- Add salt and pepper.
Serve on lettuce leaves or on top of a salad. An arugula salad would be particularly nice because the bite would contrast well with the tartness of the cherries. If you don’t have cherries, you could substitute cranberries or even grapes. You could also really change things up by adding raisins and apples. As long as you use the mayo as the base, the sky is the limit!