Veggie Tuna Salad Lunch

Sylvia Fallas Sylvia Fallas
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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.

1
Easy Pescatarian Low Carb No Refined Sugar Parve

Contains: Gluten, Wheat

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.

Credits

Tips:

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

Description:

Photography by Rivka Braverman

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1 Comment

zelda •

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

Raquel Malul Kosher.com Team •
Reply to zelda

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