Tuesday, November 29, 2011
Best Ever Tuna Salad
Ok, so I know that 8 months is way too long to not post a new recipe, BUT I had a baby. Doesn't that allow for some laziness in certain areas of my life? It doesn't mean that I haven't thought about writing. It doesn't mean that I haven't prepared meals with the idea of photographing and sharing. My follow through has been what's lacking.
What inspired me to finally dust off my keypad was a little Thanksgiving celebration at my son's preschool. I made this tuna salad and it was a hit. For something seemingly so simple, I received more complements and requests for my recipe than any other I've ever made. One of the best compliments was from my friend Martha, who told me that her husband was not a fan of tuna salad until he ate this dish. After having about 8 people ask me for the recipe I felt obligated to write, making it easy for me to share with the masses!
I really can't take all the credit for this recipe. I was inspired by one of my favorite cold bar offerings at Whole Foods, the Fuji Apple Tuna Salad. My son eats it by the pint, and it started to get kinda pricey to keep him fed. Lucky for me, Whole Foods discloses all their ingredients in each of their prepared food items so my job was to simply get the proportions correct. Every time I make it I tweak it slightly. This is the best ratio I have come up with to date! Enjoy!
Best Ever Tuna Salad
Serves 3 hungry adults - can easily be doubled or halved
2 cans solid or chunk light tuna, drained (depending on preference)- you can buy them without salt but I go for the salted version. Have tried with both and definitely tastes better if there is salt added to the tuna- I haven't gotten the recipe perfected with adding my own salt.
3/4 small apple, small dice
1/3 cup dried cranberries
1-2 TBS fresh lemon juice (I just cut a quarter of the lemon from the end and that seems to be perfect)
1 TBS chopped fresh dill
1/2 cup mayo (I use spectrum canola mayo but Hellman's is good too)
In a large bowl, flake the tuna with a fork.
In a smaller bowl, toss the apple, cranberries, lemon juice and dill
Add apple mixture to the tuna and stir to combine. Fold in mayonnaise and serve!
I like mine on a bed of greens or open face on a good piece of bakery bread. The day I made it for my son's school I put it on Whole Food's multi grain boule.
This is great the day that you make it, but even better the next!