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
canned tuna in water, drained
red bell pepper, finely diced
small-medium Gala apple, finely diced
small red onion, finely diced
celery, finely diced
red cabbage, shredded
fresh Italian flat-leaf parsley, chopped
stone ground mustard
salt and pepper, to taste
raw unsalted cashew pieces
apple cider vinegar
In This Recipe
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.
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.