Tuna salad is excellent as a standalone dish, in a sandwich, on crackers, or as a basis for a casserole. Chopped vegetables double as seasoning, and the right choice of tuna helps to make this recipe as healthful as it is delicious and satisfying!

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  • Preparation Time

    10 minutes

  • Cooking Time

    15 minutes

  • Difficulty Rating

    1

  • Serves

    8

Total Shares 0

Ingredients

  1. 2*-3 6-oz / 180 g cans tuna, canned in water, drained
  2. 4 omega-3 or grass-fed eggs (optional*)
  3. 3 Tbsp. / 45 ml mayonnaise, organic omega-3 or olive oil-based
  4. 2 Tbsp. / 60 ml mustard
  5. ½ medium white onion, finely chopped
  6. ½ celery stalk, chopped
  7. 1 scallion (green onion), chopped
  8. 1-2 sprigs fresh dill weed, chopped
  9. 1-2 sprigs fresh parsley, chopped
  10. 1 tsp. / 5 ml fresh lemon juice (optional)
  11. ½-1 tsp. / 1½-3 gm granulated garlic (optional)
  12. Salt and ground black pepper to taste

Directions

  1. If adding eggs*, boil them for 15 minutes; add more hot water as necessary to keep eggs covered. Cool to room temperature, then peel and chop or mash.
  2. Blend all ingredients together, with 2 cans of tuna if using eggs or 3 if not. Correct seasoning to taste.
  3. Serve alone, or spread over sprouted or 100% whole grain bread or roll (1 slice or ½ roll = 1 carb), or mixed with cooked pasta (½ cup / 200 gm = 1 carb).

Serving Size: ֲ½ cup

Exchanges per Serving: 0 Carb, 2 Protein, 0 Fat

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Comments 12

  1. Timberrt

    Not bad but I prefer red onion in mine. Also use more spices as in celery seed and Old Bay along with fresh ground pepper. Not sure how this will work out in the club plan but also add Italian salad dressing, Kraft Tuscan to mine.

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