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Recipe by Sylvia Fallas

Veggie Tuna Salad Lunch

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Veggie Tuna Salad Lunch
Parve Parve
Easy Easy
1 Servings
Allergens

Contains

- Gluten - Wheat
20 Minutes
Diets
- Pescatarian - Low Carb - No Refined Sugar

This isn’t the boring, mayo-laden tuna salad of your childhood. Lots of chopped vegetables up the crunch factor, and lemon juice and olive oil take the place of mayo. Take along to work or school for a filling, healthy lunch in an airtight container.

Ingredients

Veggie Tuna Salad

  • 2–3 radishes

  • 1/2 cup jicama

  • 1 teaspoon capers

  • 1 half sour pickle

  • 2 tablespoons Gefen Olives

For Serving

  • lettuce leaves

  • whole-grain crackers

Directions

Prepare the Veggie Tuna Salad

1.

In a medium bowl, mash the tuna with olive oil, lemon juice, salt, and pepper.

2.

Peel and finely dice the celery, jicama, and carrots, and add to the tuna mixture. Dice the radishes and olives and add to the tuna. Lightly crush the capers and add to the tuna. Mix and season tuna mixture and taste.

3.

Serve with crackers and lettuce leaves.

Tips:

For a creamier tuna salad, add some mashed avocado to the mixture.

Credits

Photography by Rivka Braverman

Recipe tags

9 days cookingformypeople healthy lunch sylvia fallas Tuna Salad vegetables
Veggie Tuna Salad Lunch

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zelda
zelda
2 years ago

assuming this is the larger size can tuna? (i did the 5oz but didnt look right)

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Raquel
Raquel
Reply to  zelda
2 years ago

It seems to only be 1 5oz can however if you think it needs more tuna you can always add another can.

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