Here’s a super simple and easy recipe for tuna salad: a healthy tuna salad recipe with freshly chopped green apple, spring onion and lots of olive oil!
Wait a second, do you mean that this is a recipe for tuna salad without any mayo in it at all?
Yep, it does exist though!
And nope, I’m definitely not on a diet here.
Light Tuna Salad
Hey, don’t get me wrong.
Tuna and mayo salad is delish, I make it pretty often as well here at home. But I just had a few other leftover ingredients in my kitchen and pantry that I needed to use up that very day. And I didn’t want to hide their fresh flavors with mayo this time.
That’s all.
A couple of sprigs of spring onion, a green apple and a handful of fresh parsley and cilantro (that’s the kind of fresh herb I added), that’s just too sweet to kill!
Easy Recipe For Tuna Salad with Spring Onion
Do you have canned tuna in your pantry at this very moment?
I always store a bunch of cans and tins, because they are great for when I need a last minute lunch idea. Canned tuna is a blessing. You can make it into a creamy tuna salad for bread.
You can also add it to a salad as a protein, like for instance a French nicoise salad.
And how about another family favorite here at home: Italian vitello tonnato!
Or finely sliced cold veal or pork roast covered with a lush layer of blended canned tuna, capers and mayo. I bet that you will also like that dish as well!
Canned Tuna
I like to serve this fresh and zingy tuna salad however on or accompanied by a slice of toasted bread. Or rusk or sesame crackers for lunch.
And also add a glass of white wine right next to it and I’m all ears…
Enjoy!
Easy Recipe For Tuna Salad
A simple recipe for tuna salad: a healthy tuna salad recipe with freshly chopped green apple, spring onion and lots of olive oil!
- 1 lb canned tuna (450 g)
- 1 medium fresh tomato
- 2 medium fresh spring onion
- 1 Granny Smith apple
- 2 tbsp red wine vinegar
- a handful fresh parsley or cilantro, chopped
- olive oil
- pepper
- salt
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1) Drain the canned tuna. Then transfer the tuna to a large mixing bowl and crumble it lightly with a fork or using your hands.
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2) Finely chop up the tomato, spring onions and green apple. Add all this to the flaked tuna in the mixing bowl.
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3) Stir the ingredients until well combined. Then add a good splash of olive oil and the red wine vinegar. Season with pepper and salt to taste. Add the freshly chopped herbs (I added mint).
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4) Stir the tuna salad well again. Check the seasoning and add extra vinegar, olive oil or pepper and salt to taste if necessary. Let the salad chill in the fridge for another 5 to 10 minutes before serving. Stir one last time, then transfer the tuna salad to a clean bowl or plate, sprinkle with extra pepper (optional) and serve cold.
