Yet another recipe from The Sprouted Kitchen cookbook I just bought(the other was Blueberry Corn Salsa…in case you missed it!). The thing that caught my attention was the raisins! I mean, raisins in tuna salad? Crazy?? DELICIOUS!
Tuna is standard in my lunch time meal repertoire and has been for most of my life. My typical version would be tuna/mayo/celery/eggs. That’s how my mom and Bernie made it growing up. But I’ve also made curried tuna salad and this cilantro tuna salad…both really good!
The recipe in the book only makes 2 servings (it uses 2 cans of tuna). I adjusted for more and used 5 5-ounce cans (chunk light for the lower mercury content…packed in water). But I didn’t think it was necessary to increase the mayo/oil/mustard by much…I don’t like any of my salads (chicken, egg) overly creamy. I left out the parsley too…I used the inner celery leaves instead. This is something I always do, they have so much flavor!
The sweetness from the raisins is subtle. And just note, I couldn’t find golden raisins so I ended up using regular brown ones. This salad works on whole grain toast for a sandwich option. Or you could serve it over lettuce/spinach/some other green. Make a big batch like I did. I promise, you will wish you had more…especially if you have a roommate!!
Beach Day Tuna Salad
adapted from The Sprouted Kitchen
makes 4-5 servings
5 (5-ounce) cans water-packed tuna (I used chunk light)
1/3 cup raisins
3 celery stalks, diced…including some of the inner leaves
2 tablespoons whole-grain mustard
2 tablespoons freshly squeezed lemon juice
2-3 tablespoons mayonnaise or extra-virgin olive oil…depending on how creamy you want it
Kosher salt and freshly ground black pepper
Drain tuna well and put into a mixing bowl. Soak raisins in warm water for 5 minutes to soften, then drain. Coarsely chop raisins and add them to the tuna.
Add celery, mustard, lemon juice, and mayonnaise or olive oil to the bowl and stir well to combine, breaking up the larger chunks of tuna. Add salt and pepper to taste. Serve at once, or store, covered, in the refrigerator for up to 6 days.
Per serving (based on 5 servings…only the tuna salad…no bread/lettuce/etc): 262 calories, 8 g fat (1.3 g saturated), 10 g carbohydrates, 1 g fiber, 37 g protein (1 1/2 fat, 5 protein, 1/2 fruit)…FYI…4 servings would make it 327cals…that’s probably what I end up eating
* The amounts in this recipe are completely up to you…less celery? Sure. More lemon or mustard? Why not! You might fall in love with the raisins and decide to add more of those too. Just don’t be tempted to add TOO much mayo/oil. Here’s my opinion of mayo…you might be surprised!