A perfect quick lunch, or dinner, tuna salad is a great pantry meal. Below is a guide to how I put a tuna salad together, but don’t limit yourself to these ingredients. If you don’t have almonds but have walnuts, add some chopped walnuts. Use some dried fruit like cranberries or raisins if you don’t have grapes. I also like adding finely chopped celery or cucumber mixed in with the tuna for a nice crunch. Chopped pickles or relish is also a nice addition to the tuna to add a boost of flavor. Even frozen peas, thawed of course, are a great ingredient. The peas add a fresh burst of sweetness with each bite.
Prep Time: 10 minutes
12 oz lettuce, spinach or romaine, or mixed greens
1 can of tuna
¼ cup sliced almonds, toasted, optional
½ cup sliced grapes, optional
1 shallot, minced
½ cup Basic Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons mayonnaise, optional
1 lemon, optional
Salt (sea or kosher) and pepper to taste
For the dressing whisk together the ½ cup of Basic Vinaigrette with 1 minced shallot and 1 tablespoon of Dijon mustard. If you would like the dressing creamy whisk in 2 tablespoons of mayonnaise. Season to taste with salt and pepper.
Break up the tuna from the can and mix in about half of the dressing.
Tear the lettuce into pieces if large and arrange on each of two plates or large shallow bowls. Top the lettuce with the mixed tuna. Sprinkle the salads with the sliced almonds and the sliced grapes if using.
Drizzle each plate with the remaining dressing.
Squeeze a bit of fresh lemon over the salad if you wish.
Season the salad with salt and pepper to taste.