Tuna salad reminds me of the spring weekends of my childhood. My dad would make tuna salad on Saturday afternoons and we would watch Brisco County Junior … don’t remember it? Yeah, not many people do. We would sludge around and hang out all day while my Mom would work in the yard (sorry, Mom!). While dad indulged me with snacks, comedy, and cartoons, my mom raised me to think consciously about fresh and bright flavors of clean eating.
This is a fusion of my crunchy momma’s influence on my cheeto crunching papa’s original tuna salad. I have been trying to avoid heavy dairy, so this recipe has been exceptionally yummy. Hope you enjoy it!
Tangy Thyme Tuna
5 oz — White Albacore Tuna in Water
2 T — Low-fat Mayonnaise
1 T — Dijon Mustard
1 t — Freshly Ground Black Pepper, salt to taste
3/4 C — Finely Chopped Celery
3/4 C — 1/2″ Cubed Fugi Apple
1 — Lemon(s), juice
1 t — Dried Rosemary
1 t — Dried Thyme
1. Gently mix all ingredients, reserve 1/2 lemon for serving.
2. Enjoy the fact that this doesn’t have any additional steps.
3. Serve with blackberries over spinach for the perfect, light spring salad.