Tuna Salad with Chopped Veggies


I’ve always liked tuna salad, but I didn’t love it until I added sweet pickle relish. When I began adding other things for texture (water chestnuts), flavor (onion), and color (tomato), I really, really loved it. It’s perfect for a summer lunch and falls into my favorite “10-minute gourmet meals” category. This recipe serves two, but it’s easy to double.

1 can tuna (make sure it’s dolphin safe)
Nearly 1/4 cup mayo (replace with hummus if you’re not a mayo fan, ahem, Gill)
3 1/2 heaping tablespoons of sweet pickle relish
1/2 can water chestnuts, chopped
1 medium tomato, chopped
1 green onion, chopped finely
Freshly ground black pepper
Optional: A bit of chopped white onion
Optional: Baby spinach, fresh whole wheat bread
Serves 2.

1. Drain the tuna and spoon into a small mixing bowl.

2. Add all ingredients and mix well with a fork, breaking up the tuna chunks and creating a whipped texture.

3. Serve on a bed of baby spinach with whole wheat toast on the side, or on bread to make a sandwich.


One Response to Tuna Salad with Chopped Veggies

  1. […] Home & Garden 2:00 Planted vegetables and herbs in the raised garden bed 3:00 Ate late lunch (my tuna salad over baby greens and homemade honey whole wheat bread), watched four episodes of “In […]

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