The Ultimate Crunchy Tuna Salad
Made with sustainable skipjack tuna, briny capers, grainy Dijon and fresh dill, this Ultimate Crunchy Tuna Salad packs a flavour punch. With lots of celery, red onion and seeds for added texture and plant-based protein, it makes the best sandwiches, wraps and tuna melts!
Ingredients
- 2 170 gram tins sustainable skipjack tuna (12 ounces total)
- ¼ cup chopped celery
- ¼ cup diced red onion
- 1 scallion sliced
- 3 tablespoons mayonnaise or full fat Greek yogurt
- 2 tablespoons mixed pumpkin and sunflower seeds
- 1 tablespoon freshly squeezed lemon juice about 1/2 a lemon
- 1 tablespoon maple syrup
- 1 tablespoon fresh dill chopped
- 1 teaspoon capers
- 1 teaspoon grainy Dijon mustard
- Coarse sea salt and freshly ground black pepper to taste
Instructions
- In a medium-sized bowl, add all ingredients in order then stir together until combined breaking up any large pieces as you go. Season with salt and freshly ground black pepper to taste, then serve as desired.
Notes
Dressing: Both regular and vegan mayonnaise or full fat plain Greek yogurt all work well in this recipe.
Storage: Leftover tuna salad may be stored in an airtight container in the refrigerator for up to 5 days. Simply let sit for 15 minutes, stir and serve. Tip: If you are making a large batch of this tuna salad for weekly lunches, stir in the crunchy seeds right before serving instead of mixing them in advance! This ensures they stay perfectly crisp and don't absorb the moisture from the dressing overnight.