Here’s a quick mid-week recipe that you can whip up in a couple minutes flat. I love tuna salad. Growing up, my mom would pack my lunch, and I always looked forward to her tuna sandwich on white bread with mayo. Now that I have my own kitchen, I often make tuna salad to add a protein boost to my lunch. While I still love Mom’s mayo version, I recently came up with a lighter, more Mediterranean-style recipe to change things up. I added fresh lemon juice for tartness, fresh basil for an herby flavor, and celery for crunch. Olive oil replaced the heavy (and high cholesterol) mayonnaise. Season the mixture generously with salt and pepper, and you’ve got a fresh tuna salad that is packed with flavor. You won’t miss the mayo!
I like to serve this tuna on top of a kale salad, or as an open-faced sandwich on whole grain or pumpernickel toast. Spread a piece of bread with a thin layer of hummus, then top with lettuce, tomato, and tuna salad. Super filling, heart healthy and so yummy! Your body and your taste buds will both say “thank you.”
Make sure you use a high quality extra virgin olive oil for optimum flavor. I carry an organic brand in the Shiksa Market that is imported from Israel – click here to check it out. It’s delish!
- 1 can (5 oz) water packed tuna, drained (if you're not worried about the healthy fat content, get the Italian olive oil packed tuna in jars-- the flavor is terrific!)
- 1 tbsp fresh chopped basil
- 1/2 stalk celery, minced
- 1 finely chopped scallion - green part only (optional)
- 2 tbsp lemon juice, or more to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Pour the tuna in a small mixing bowl. Use a fork to break the tuna chunks into very small pieces.
- Add the basil, celery and lemon juice to the bowl. Use the fork to stir all the ingredients together till well mixed.
- Add extra virgin olive oil to moisten the tuna to your liking. I usually use between 1 and 2 tbsp. Season with salt and pepper to taste; sea salt and freshly ground pepper is best. Serve.