Fresh from the Garden Tuna Salad

misschels

Fresh from the Garden Tuna Salad
Serves
6

I created this recipe after enjoying a similar dish at one of my favorite cafes. The best thing about this tuna salad is that unlike many traditional tuna salads, it requires no mayo! Instead, I make a "cashew mayo" dressing that serves as the binder for the tuna salad. Because the salad is dairy and egg-free, you don't have to worry about keeping it cold in your picnic basket. Not only is this tuna salad easy to transport, but it is extremely tasty and might I add, healthy, including just about anything that you could find in a garden in it! For your next picnic I would serve this tuna salad in some butter lettuce cups or with some whole-grain crackers! MANGIA!

Ingredients

Tuna Salad

  • 24 ounce canned tuna in water, drained
  • 1 red bell pepper, finely diced
  • 1 small-medium Gala apple, finely diced
  • 1 cup shredded carrots
  • 1/2 small red onion, finely diced
  • 1 cup celery, finely diced
  • 1 cup red cabbage, shredded
  • 1/2 cup fresh Italian flat-leaf parsley, chopped
  • 2 tablespoon stone ground mustard
  • salt and pepper, to taste

Cashew Mayo

  • 1/4 cup raw unsalted cashew pieces
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon agave nectar

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Directions

Tuna Salad

  • Step 1

    Drain and place the tuna in a large mixing bowl.

  • Step 2

    Use a fork to shred the tuna into small pieces (to me, this makes more tuna salad...you don't want a bunch of large chunks).

  • Step 3

    Prepare the vegetables and apple accordingly and place them in a separate large bowl.

  • Step 4

    Mix the vegetables and apple together using a spatula until well combined.

  • Step 5

    Add the tuna to the vegetable and apple mixture and combine thoroughly.

  • Step 6

    Add the parsley and stone ground mustard, mix well. Season with salt and pepper.

Cashew Mayo

  • Step 1

    Add all of the cashew mayo ingredients to a blender or food processor and blend into a mayo-like consistency (the dressing should be smooth and have a partially thick consistency).

  • Step 2

    Pour the cashew mayo over the tuna salad and combine until fully incorporated.

  • Step 3

    Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.

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