Lets talk about canned tuna – one of those strange foods that I love but if left to think too long about really grosses me out. So I totally understand if you fall in the “grosses me out” category! Perhaps this recipe will make you give it one more shot.
Did you know there are different types of canned tuna? And based on which one you choose, you get a milder or bolder tuna taste. White Tuna (including solid white albacore and chunk white) comes from albacore tuna and has a firmer texture and milder flavor than a chunk light tuna. Light Tuna is usually a mix of a variety of smaller tuna pieces and has a stronger flavor and is cheaper than other varieties.
I really love chunk white both for its milder flavor and texture and it makes a much more beautiful tuna salad in my opinion!
This particular tuna salad recipe was inspired by one at my local food co-op, Good Foods. Not only are they a grocery store, but they have an attached cafe with delicious sandwiches, a hot buffet with stuff like sautéed kale and black bean cakes and the most wonderful salad bar with mango & cucumber relish and quinoa salads. One of my favorites is their homemade caper and dill tuna salad. This recipe is a recreation with a little lemon added in. You can put it on some hearty bread or just eat it with crackers. Either way, it’s delicious:)
Lemon Dill Tuna Salad
2 5oz cans of chunk white tuna
1 tsp fresh lemon juice
1 Tbs capers
1/4 c diced celery
1 Tbs fresh and finely chopped dill
1/8 tsp sea salt
1/4 tsp fresh black cracked pepper
1 1/2 Tbs lite mayo or vegenaise (I don’t like my tuna salad with a lot of mayo so add more if you prefer)
Chop your fresh dill and celery very finely. Drain your tuna and place in small mixing bowl. With fork, break down tuna pieces into fine consistency. Stir in celery, dill, mayo, lemon juice, salt, and pepper. Fold in capers. Serve on hearty whole grain bread or with crackers. Enjoy!
- 2 5oz cans of chunk white tuna
- 1 tsp fresh lemon juice
- 1 Tbs capers
- ¼ c diced celery
- 1 Tbs fresh and finely chopped dill
- ⅛ tsp sea salt
- ¼ tsp fresh black cracked pepper
- 1½ Tbs lite mayo or vegenaise (I don't like my tuna salad with a lot of mayo so add more if you prefer)
- Chop your fresh dill and celery very finely.
- Drain your tuna and place in small mixing bowl.
- With fork, break down tuna pieces into fine consistency.
- Stir in celery, dill, mayo, lemon juice, salt, and pepper.
- Fold in capers.
- Serve on hearty whole grain bread or with crackers. Enjoy!