This tuna salad from eatingwell.com was a quick lunch as I finish my last project due for the present college term. It is a nice change of pace from the traditional mixture. Serve it on a lettuce leaf strewn with toppings (e.g., raw sunnies, pumpkin seeds, and sprouts) alongside homemade yogurt and fruit.
Walnut Dill Tuna Salad
1 slice whole-grain bread
¼ cup chicken broth
3 tbsp chopped walnuts
2 tbsp plain yogurt
2 tbsp fresh lemon juice
1 clove garlic
pinch cayenne pepper
1 6-ounce can tuna* (I used a 12-ounce can.)
1 carrot, diced (I shredded mine.)
1 stalk celery, diced (I used 2 stalks.)
2 tbsp chopped fresh dill (I used 1 tbsp dried dill weed.)
Salt and freshly ground pepper, to taste (I used garlic pepper.)
Puree bread, broth, walnuts, yogurt, lemon juice, garlic, and cayenne in food processor. Transfer to a bowl and add tuna, carrot, celery, and dill. Serve in a lettuce leaf. Season with salt and pepper. Top with raw sunnies, unroasted (raw) pumpkin seeds, sprouts, etc. *I just can’t eat mushy tuna, so I eat albacore because it is chunky. However, albacore tuna can be high in mercury content… large fish=more mercury. I haven’t found a good substitute yet, so I choose wild caught albacore tuna and limit my intake.