I am finally posting my recipe for tuna salad.  I have had many requests lately, especially by my cousin, to write out exactly how I make my tuna salad.  It is dairy-free, easily digested, and packed with veggies, fresh herbs, and tons of flavor.  Even my son likes it and enjoys helping me prepare it!

I generally make this salad with wild, line caught and canned albacore tuna.  I have also bought fresh Ahi steaks, grilled them and then crumbled them up after cooling.  This is very delicious but not always practical.  The other option is to use wild canned or fresh salmon.  The fish is only part of the base for this salad so which ever fish you choose, it can still be just as flavorful and a great crowd pleaser.

This salad literally takes me under 10 minutes to prepare so no excuses to trying it out…

1. In a bowl crumble about 12-15 ounces of tuna or fish of choice (I have also made it with Mahi Mahi and salmon).
2. Stir in about 1/3 cup of the grape seed oil variety of Veganaise to start – you can always add more later.
3. To the tuna stir in the following: few squirts of lemon juice, 1 tsp Dijon mustard, garlic powder, onion powder, couple splashes of preservative-free dill pickle juice, 1 dash of toasted sesame oil, and a 2 squirts of agave or fruit sweetened ketchup.
4. In a food processor, pulse chop for about 5 seconds the following: 1 dill pickle, 1/3 red onion, 1 green onion, 2 cloves garlic, 2 large carrots, 1 stalk celery, 1/4 cup fresh cilantro, 1/4 cup fresh dill, a few Greek or green olives, 1/4 of a red bell pepper, and half of a raw corn on the cob (slice it off with a knife).
5. Before adding the veggies to the tuna, drain some of the water that accumulated from the grinding process.
6. Mix everything together and season with some Celtic Sea Salt and pepper.
7. Option is to add some nutritional yeast – my son’s favorite.
8. If the salad is to dry, you can always add more veganaise or some cold-pressed olive oil.

*Goes great on salad, in a sandwich, with crackers, sliced veggies, and even placed in the center of a large piece of lettuce like a taco.

**Keep covered – Should stay fresh for about 5 days, as long as you add the lemon juice.

Related posts:

1. Caution: What’s in Your Tuna?
2. Watch Bek make her Breakfast Veggie Scramble
3. Veggie & Smoked Salmon Sushi Rolls
4. Pepita Lime Dressing & Tangy Cilantro Vinaigrette!
5. Dressings that make the Salad!