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
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Ingredients
- Tuna Salad
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24 ounces
canned tuna in water, drained
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1
red bell pepper, finely diced
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1
small-medium Gala apple, finely diced
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1 cup
shredded carrots
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1/2
small red onion, finely diced
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1 cup
celery, finely diced
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1 cup
red cabbage, shredded
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1/2 cup
fresh Italian flat-leaf parsley, chopped
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2 tablespoons
stone ground mustard
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salt and pepper, to taste
- Cashew Mayo
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1/4 cup
raw unsalted cashew pieces
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1 tablespoon
lemon juice
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1 tablespoon
apple cider vinegar
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2 tablespoons
olive oil
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1 tablespoon
agave nectar
Directions
- Tuna Salad
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Drain and place the tuna in a large mixing bowl.
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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).
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Prepare the vegetables and apple accordingly and place them in a separate large bowl.
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Mix the vegetables and apple together using a spatula until well combined.
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Add the tuna to the vegetable and apple mixture and combine thoroughly.
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Add the parsley and stone ground mustard, mix well. Season with salt and pepper.
- Cashew Mayo
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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).
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Pour the cashew mayo over the tuna salad and combine until fully incorporated.
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Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.
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