I’m veryyy picky when it comes to tuna salad. Like, very. Tuna is just one of those polarizing foods that people either love or hate. If I’m going to eat tuna, it has to be packed with some serious crunch from veggies and nuts, it needs lots of freshness from lemon and herbs, not too much mayo (or sometimes I’ll do Greek yogurt), and it’s gotta be made with wild tuna. I told ya, I’m picky!ย
Since it’s almost impossible to come across a store-bought tuna salad that meets this criteria (although Jimbo’s Tuna Salad Supreme comes pretty close – San Diegans, you know what I’m talking about!), I made it a mission to create the perfect one at home. I whipped up this recipe for lunch one day and posted it onย instagram. I thought, this probably won’t get a lot of likes because people are so weird about tuna. But would you believe the post was saved / bookmarked more than any other postย EVER!? Ever! More than my favorite cookies or my almond butter cup smoothie! Who would have thought!? Safe to say, the recipe is a total crowd pleaser, even for the pickiest tuna eaters!ย
Ingredients
Serves 2.
1 (5-ounce) can wild-caught tuna
1/4 cup chopped or shredded carrots
1/4 cup chopped celery
1/4 cup chopped walnuts
1 tbsp sunflower seeds
1 tbsp fresh dill
Juice from 1/2 lemon
1 tbsp Dijon mustard
1-2 tbsp avocado oil mayo or plain Greek yogurt
Salt & pepper to taste
Instructions
Mix up all the ingredients and serve with crackers, wrapped up in romaine as lettuce wraps, on rice cakes, or over a salad.
Enjoy!
This is also one of my favorite recipes to meal prep since it stays fresh in the fridge for several days. Whenever I’m meal prepping it, I’ll double the recipe to give me 3-4 servings. Hope you love it!
