Not everyone loves mayo, and even if you do, sometimes it's nice to go with something different! This herby and savory tuna or salmon salad is Adrienne's favorite way to make canned fish flavorful. It's great on salad greens, in a whole wheat pita or even tossed with whole grain pasta or cold, left-over grains (like wild rice or quinoa) to make a healthy and tasty "pasta" salad.
Ingredients:
5 ounces drained, wild caught Tuna or Salmon (bone in) from BPA free can (in water)
1 tablespoon fresh chopped basil or dill
Equal amounts of the following: (about ¼ cup each)
1/2 stalk celery, minced
1-2 radishes, minced
¼ Cup Pickles, Pickled Veggies or Capers
¼ Cup minced onion or green onion
2 TBS lemon juice, or more to taste
2TBS Extra virgin olive oil to taste
Salt and pepper to taste
Instructions:
Mix all ingredients together.
It is delicious served with greens of your choice!
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