This has got to be one of my favorite creations ever. Tuna salad has always been a fav of mine but most recipes always calls for mayo. For those of us who eat tuna because it’s healthy and packed with protein knows that the mayo addition makes it a little less healthy. It defeats the purpose for those who want to eat clean. So I decided to concoct a tuna salad with no mayo that I could jam with on the daily basis. I looked for past inspo and found it, in two places.
Inspo #1- Back when I was attending college in Los Angeles, I would frequent Gelson's supermarket. Their deli counter had one of the most delicious tuna salads I've ever tasted and it had no mayo in it. It was loaded with chopped green onions, dill, red onions, lemon juice, salt and pepper and olive oil. I was addicted to this salad, eating it every week with crackers, celery, and sliced baguettes.
Inspo #2 - Every time I travel to Paris, I always frequent the boulangeries. The dizzying array of perfectly baked baguettes stuffed with all the goodies made their way into my mouth and tummy for lunch, year after year. And to my surprise most of the tuna salad in the baguettes were mayo-less. Most of them had fresh herbs and spices mixed into it and I didn't miss the mayo one bit.
Alas!!!! I was inspired to combine the delicious tuna salads from Paris and Gelson's Supermarket to create my own version. It’s healthy, low in fat, high in protein and packed with such a fresh pop of flavor, you’ll find yourself snacking on this all day long. How I would describe this tuna salad so you can taste it before you even make it? It's spicy, herbaceous, refreshing and full of flavor. You enjoy it as a dip to go with raw vegetables, serve with crackers or make a sandwich with it. Heck, St Patrick's Day is just around the corner, this green tuna salad could be a festive lunch idea:)
Spicy Dill Tuna Salad
Serves : 1 Prep Time: 10 mins
2 cans of Albacore Tuna (3oz each) soaked in water and no salt added
0.5 oz of fresh dill (one pack)
0.5 oz of cilantro (one pack)
1 green onion (the green part only)
1 small jalapeno (no seeds), diced
1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp water
Season with salt and pepper
Optional: Serve in a mason jar with the following items below:
4 celery sticks
1 tablespoon dried cranberries
1 sprig of dill
1. Blend all your ingredients except the tuna and the salt and pepper in a blender.
2. Once the dressing becomes nice and smooth like a thick soup you can season it with salt and pepper. It should be a beautiful bright green.
3. Drain your tuna so there is no water (squeeze as much water out as possible)
4. Now toss the tuna in a bowl and drizzle your dressing over it. Toss and incorporate. Serve!
5. Place the now green tuna salad into the bottom of the mason jar. Fill until half way.
6. Stick the celery sticks in the salad. Garnish with some dried cranberries and top with a sprig of dill. Close the lid and pack it for lunch in the office or for a picnic.
📚Like my recipes? I wrote a cookbook! To buy my cookbook go to AMAZON: EASY ASIAN COOKBOOK BY CHEF KATHY FANG