Most people are used to making tuna with mayonnaise. This recipe proves that tuna salad can be clean and healthful! The mixture can be eaten on top of a salad, as a snack with rice crackers, or with raw veggies.
1 (6-ounce / 170 g) can chunk white tuna, drained and rinsed
1 (6-ounce / 170 g) can red sockeye salmon, drained and rinsed, skin removed
4 celery stalks, finely diced
½ English cucumber, finely diced
¼ cup (60 mL) extra-virgin olive oil
Juice of half a lemon
¼ cup (60 mL) loosely packed, snipped fresh dill, or 2 tablespoons (30 mL) dried dill
½ teaspoon (2 mL) sea salt
½ teaspoon (2 mL) freshly ground pepper
1. Place the tuna and salmon in a small bowl and mash with a fork until well blended.
2. Add the remaining ingredients and mix thoroughly.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.