Tuna Salad with Green Apple, Red Onion, Parsley & Celery
Can be doubled | Can be halved | Makes great leftovers
This record breaking heat wave across the state of New York = lots of salads on the menu! Here’s my all-time favorite tuna salad. It’s got a great mixture of textures, colors and flavors. You can eat a large portion of this salad and still not get too full, because it’s mostly vegetables and apples with some tuna mixed in! We make up a double batch of this recipe every couple of weeks and enjoy two meals for two from each one. Day 1: we put it over a salad for dinner. Day 2: the leftover tuna salad makes a great sandwich! ~ Susan
1 can chunk light tuna in water or skipjack tuna in water (lower in mercury than white albacore), or, check out American Tuna for a good, sustainable and safe-to-eat tuna
3/4 cup finely diced green apple
3/4 cup finely diced red onion
1/2 cup finely diced parsley
3/4 cup finely diced celery
1 tablespoon mayo of your choice
1 tablespoon worcestershire sauce
1/2 teaspoon ground black pepper
Open the can of tuna and drain only half the liquid into a small bowl.
Put tuna and remaining liquid in a mixing bowl and add all of the other ingredients.
Mix well, taste and adjust seasonings to your liking. If mixture seems too dry, add some of the remaining tuna liquid.
Serve tuna salad over a big bed of fresh greens with lemon wedges and a little drizzle of olive oil if you like.
Enjoy as a sandwich on whole grain bread with lots of lettuce piled on too!
I love it even more with a few dashes of hot sauce on top. I especially like Melinda’s original hot sauce for this one.