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Author Notes: 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! —misschels
- 24 ounces 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 tablespoons stone ground mustard
- salt and pepper, to taste
- Drain and place the tuna in a large mixing bowl.
- 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).
- Prepare the vegetables and apple accordingly and place them in a separate large bowl.
- Mix the vegetables and apple together using a spatula until well combined.
- Add the tuna to the vegetable and apple mixture and combine thoroughly.
- Add the parsley and stone ground mustard, mix well. Season with salt and pepper.
- 1/4 cup raw unsalted cashew pieces
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon agave nectar
- 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).
- Pour the cashew mayo over the tuna salad and combine until fully incorporated.
- Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.
- This recipe was entered in the contest for Your Best Picnic Dish
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