Chef’s Notes: I was never a fan of tuna salad – I didn’t like the taste of the tuna, I hate biting into bits of raw onion, and all that fatty mayo made me want to gag. (I dare you to look up the nutrition info for mayo. Seriously.)
So, I tried albacore tuna, and it’s so much better. Then I played around with different mayo substitutes and veggie additions. Those experiments resulted in this recipe.
Crunchy Tuna Salad (No Mayo)
In a mixing bowl, toss together:
1 12-ounce can solid white albacore tuna in water (I use Chicken of the Sea)
1/4 C. diced carrots
1/4 C. diced celery
1/4 C. diced radish
1/4 C. fresh parsley, snipped
1/4 C. fresh dill, snipped
Place in food processor and pulse until smooth:
4 oz. firm tofu, squeeze to remove moisture and crumble
1/2 C. cottage cheese
1 T. fresh lemon juice
1 T. minced shallot
1 tsp. minced garlic
1 tsp. crushed brown mustard seed
Pinch of fresh ground black pepper
Spoon tofu/cottage cheese mixture over tuna mixture and stir to combine. Refrigerate for at least an hour to allow the flavors to blend.
Nutrition info – Calories: 166. Fat: 4. Carbs: 4. Protein: 32.
Calculated at Spark Recipes.
Serving idea: Place a mound of tuna salad on a lettuce leaf, sprinkle with pumpkin seeds, top with diced tomatoes or avocado, and roll it up burrito-style.