Meet your new go-to dish: the Garden Fresh Tuna Salad. It's a vibrant, crunchy, and refreshing meal that brings the essence of a blooming garden to your plate year-round. Perfect for a quick lunch or a light dinner, this salad is both satisfying and nutritious.
Tuna: The star of this salad, tuna provides a lean, protein-rich base. Make sure to drain it well to avoid a watery salad.
Cherry Tomatoes: These little bursts of sweetness add color and a juicy texture. Halve them for the perfect bite-sized pieces.
Cucumber: Adds a refreshing crunch. Dice it small to ensure it blends well with the other ingredients.
Red Onion: For a bit of sharpness and color. Finely chop to distribute the flavor without overpowering the dish.
Fresh Parsley and Dill: Herbs bring freshness and fragrance. Chop them finely to release their full aroma.
Mayonnaise and Dijon Mustard: Combine to create a creamy, tangy dressing that ties the salad together. Use a good-quality mayo for the best flavor.
Lemon Juice: Adds a zesty brightness that lifts all the other ingredients. Fresh is best here.
Salt and Pepper: Essential for seasoning. Adjust to taste, keeping in mind the saltiness of the tuna.
Serve this salad on a bed of fresh greens or stuff it into a whole-grain pita for a satisfying sandwich. It pairs beautifully with a side of roasted sweet potatoes or a simple quinoa salad. For a heartier meal, add a boiled egg or some avocado on top.
Start by grabbing a large bowl. This is where all the magic happens. Add your drained tuna, halved cherry tomatoes, diced cucumber, finely chopped red onion, and those lovely herbs — parsley and dill. Give it all a gentle toss to start blending the flavors.
Next up, it's time to whip up the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Aim for a smooth, creamy consistency.
Now, pour that delicious dressing over your tuna mixture. Use a spatula or large spoon to gently toss everything until all the ingredients are well coated. You want an even distribution of dressing throughout the salad.
At this point, you can either serve your salad right away or pop it in the fridge for an hour. Chilling it allows the flavors to meld together even more.
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