Sometimes it is the simplest of lunches or snacks that are the tastiest. Adding a few ingredients to spice up your regular tuna salad can make a world of difference. The addition of celery, whole grain dijon mustard, fennel, dill pickles, horeseradish, dill and plain yogurt will take it from ordinary to incredibly delicious.
What’s awesome about this recipe is that you can omit ingredients you don’t particularly like and substitute them with something else. And the sheer number of variations, well allow me to list a few:
- Substitute plain yogurt with mayo for a creamier version
- Use EVOO for a looser salad
- Add diced apples or raisins to the original recipe (omit the pickle)
- Add a dash of curry powder for a pop of flavour
Top your sammie with lettuce, a juicy slice of tomato and add some cheese and you’ve got yourself a perfect little lunch or snack. They are tangy, crunchy and absolutely delicious. Give it a try!
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- 1 can Raincoast Wild Solid White Albacore Tuna
- 1-2 dill pickles, diced
- 1 celery stalk, thinly diced
- ¼ cup fennel, thinly diced
- 1 tablespoon grainy dijon mustard
- 1 tablespoon horseradish
- 1 tablespoon dill, thinly sliced
- Salt and Pepper
- 2 to 4 tablespoons plain yogurt (or substitute with mayo)
- Slices of toasted bread of your choice
- Using a can opener, open the can of tuna and drain all the liquid. Transfer tuna fish to a medium sized bowl.
- Add pickles, celery, fennel, dijon, horseradish, dill, a sprinkle of salt and pepper and yogurt or mayo to the tuna. Stir with a fork to combine, breaking up any large chunks of tuna as you go.
- Add more yogurt/mayo for a creamier, smoother tuna salad.
- Taste and add more seasoning if desired.
- Use immediately or store in air tight container for up to a few days.