It’s getting warmer, and quick salads with bread or crackers are great for lunch!
When I was a kid, tuna salad meant tuna, mayonnaise, and pickles. Blah. It tasted good, but Blah.
This recipe is based off of one in the Joy of Cooking, which I have modified for my own tastes. It elevates tuna salad to something you will feel proud serving, not a cop-out.
1 can tuna fish (or salmon)
1/4 cup mayo (more or less to your taste)
1/2 small cucumber, cubed
1 small carrot, diced
Fresh parsley, dill and green onions or chives, snipped (or use any herbs you have. Lemon balm, marjoram, basil, or oregano all taste great).
juice of 1/2 a fresh lemon
garlic powder
salt and pepper to taste
sunflower seeds or cashews
cheese cubes (optional)
You can vary these ingredients as you wish, but try to have some crunch and some sour. (but not from pickles. That IS a cop-out).
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