Friday, April 16, 2010

Best Tuna Fish Salad

Lunch in a rut? Gussy up your tuna fish with this amazing combo of flavors. You'll never go back to the old way.

1 can tuna fish (dolphin-safe, albacore), thoroughly drained
6 kalamata olives (pitted), chopped
1 Tablespoon dried cranberries
1 stalk celery, cleaned and diced
1 Tablespoon low-fat mayonnaise*
1/2 apple (Pink Lady, Granny Smith, or Fiji are best), chopped
2 Cups mixed greens
lemon juice
olive oil
salt and pepper
1 teaspoon sunflower seeds (optional)

1. In a bowl, mix tuna fish, olives, cranberries, celery, and mayonnaise.

2. In another bowl, toss greens lightly with lemon juice and olive oil. Sprinkle with salt and pepper sparingly. Plate.

3. Mound tuna fish over greens. Top with sliced apple and sunflower seeds, if using.

Serve 1.

*If you do not eat mayonnaise, a Tablespoon (or less) of good-quality extra virgin olive oil will also work beautifully.

Printable version here.