Crunchy Vegetable Tuna Salad Recipe
We love this Crunchy Vegetable Tuna Salad Recipe for sandwiches and salads. This super simple recipe is gluten-free and filled to the max with crunchy vegetables for flavor and texture. This really is a scrumptious recipe and there are NEVER leftovers.
Crunchy Vegetable Tuna Salad Recipe
I have been on a real tuna kick lately. I keep thinking, how can I jazz up this 5 Oz can of tuna to make it taste like a 200 dollar plate of chicken breast, potatoes, and asparagus at a fancy fundraiser? Today it is all about VEGETABLES! I want the satisfying crunch of a carrot stick, the fresh zest of lemon, and the cool freshness of cucumber whipped together with fabulous white albacore tuna and slapped on a bed of amazing lettuce greens or slathered on a piece of crisp yummy toast.
Now, how does that sound? Food should be something you look forward to sitting down and enjoying.
No more blah, tuna, and mayo on wheat! Let‘s go rogue and add amazing vegetables and the king of all fancy herbs, dill.
There is something liberating about creating a recipe that gives you the freedom to just add what you love. Our Crunchy Vegetable Tuna Salad Recipe is all that and a bag of bagels!
Here is a quick list of our favorite pantry ingredient for amazing tuna salad.\
Tuna Salad Pantry Items
Kitchen Gadgets and Tools
I form the tuna salad with salad greens and cucumbers with this cool set. Prep/Plating/Forming Rings
Love anything in this sky blue color like the napkin. Blue Gingham Napkin (similar)
(similar)My favorite glass mixing bowls
Here are some other fabulous tuna recipes.
Let‘s make some tuna!
Yield: 8
Crunchy Vegetable Tuna Salad Recipe
Lots of fresh vegetables in a amazing colorful crunchy tuna salad.
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 2 Cans White Albacore Tuna Drained
- 1/2 cup mayonaisse
- 1/4 cup finely diced cucumber
- 1/4 finely diced red onion
- 1/4 finely diced celery
- 1/4 cup finely shredded and chopped carrots
- 1//4 finely chopped Italian parsley
- 1 Tbsp Dijon mustard
- 1 teaspon dried dill
- juice of half a lemon
Instructions
- In a large bowl mix together drained tuna, mayonaisse, cucumber, red onion, celery, carrots, parsley, dried dil. Squeez lemon on top of tuna and mix again.
- Serve immediately or refrigerate up to two days.
Notes
I use a stand up cheese grater for shredded carrots, then give them a chop.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 337mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 14g
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