This is my twist on a classic tuna salad recipe. It’s light on mayonnaise, has a citrusy taste, and is subtly sweet from dried cranberries that balance out the flavor of the tuna. I add chopped shallot for a delicate onion flavor and crunch, but you can omit if you like. Don’t forget the fresh dill, which really brings it all together. Enjoy with crackers, served in endive leaves, or as an epic tuna sandwich! Gluten-free.
#shorts
🍴 Ingredients🍴
2 (5oz) cans tuna packed in olive oil
¼ cup mayonnaise, such as Duke’s
2 Tbsp sweet pickle relish
1 tsp lemon zest, from ½ a lemon
½ tsp Dijon mustard
½ tsp Kosher salt
¼ tsp freshly ground black pepper
⅓ cup (2oz) dried cranberries
2 Tbsp shallot
2 Tbsp fresh dill
For serving: endive leaves, crackers, sandwich bread
FULL RECIPE INSTRUCTIONS + PRINTABLE:
https://www.wellseasonedstudio.com/tuna-salad-with-dried-cranberries/
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This is a superior way to make tuna salad.
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