Herbed Tuna Salad

Herbed Tuna Salad is a classic dish that has been around for ages, and it's no wonder why. It's easy to make, delicious, and healthy! This recipe for Herbed Tuna Salad is packed with fresh herbs, crunchy celery, and flavorful onion. It's dressed with a tangy mixture of avocado mayonnaise, mustard, and pickle juice, making it a perfectly balanced and satisfying meal.

To start this recipe, you'll need a can of albacore chunk tuna in water. Open the can and use the lid to press down on the tuna and remove any excess liquid. Then, transfer the tuna to a paper-towel lined bowl and press it down with a clean kitchen towel or paper towel to remove even more water.

To start this recipe, you'll need a can of albacore chunk tuna in water. Open the can and use the lid to press down on the tuna and remove any excess liquid. Then, transfer the tuna to a paper-towel lined bowl and press it down with a clean kitchen towel or paper towel to remove even more water.

Once the tuna is prepared, it's time to add the chopped celery, diced onion, and a mixture of fresh herbs, including basil, parsley, and chives. Toss everything together to combine the flavors.

Next, add the avocado mayonnaise, mustard, and pickle juice or vinegar to the bowl with the tuna and herbs. Mix everything together to fully combine and add salt and pepper to taste.

This Herbed Tuna Salad is perfect for sandwiches, crackers, or eaten on its own. It's a great option for a quick and easy lunch or dinner, and it can be stored in an airtight container in the fridge for up to a week. So why not give this recipe a try and see how easy and delicious it can be?

Recipe

Ingredients:

• 1 (5 oz.) Can Albacore Chunk Tuna in Water

• 1 Celery Stalk, diced

• 1/4 White Onion, diced

• 1/4 Cup Basil, chopped

• 1/4 Cup Parsley, chopped

• 2 Tbsp Chives, minced

• 1/4 Cup Avocado Mayonnaise

• 1 tsp Mustard

• 2 Tbsp Pickle Juice or Vinegar

• Salt and Pepper to taste

Directions:

1. Prepare the canned tuna by first opening the can and using the lid of the can to press down on the tuna and remove the liquid in the can. Transfer the tuna to a medium paper-towel lined bowl. Cover the tuna with a clean kitchen towel or paper towel and press down to remove any excess water.

2. Transfer the tuna to a clean bowl and use a fork to shred the tuna into small pieces.

3. Add the chopped onion, celery and the diced herbs to the bowl with the tuna. Toss to combine.

4. Add the mayonnaise, mustard, and pickle juice to the bowl. Mix to fully combine and add salt and pepper to taste. Serve on a sandwich, with crackers or on its own.

Storage: store in an airtight container in the fridge for up to 1 week.