Tuna Salad with Cranberries
By Marie Powell
Yields: 4 servings
Prep Time: 10 minutes
Not using mayo in this cranberry tuna salad eliminates a lot of empty fat calories and makes it less messy and better suited to lunch box containers. Replacing it with olive oil maintains a nice texture with heart-healthy fats and omegas. This cranberry tuna salad is ideal for portioning on top of tossed salad for a low-carb lunch that packs in extra veggies! This recipe makes four servings, but you can easily double it for a larger crowd or to have leftovers for the rest of the week.
- 12-oz. chunk light tuna, drained
- 2 green onions, chopped
- 3 tablespoons dried cranberries
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon ground ginger
- 2 teaspoons olive oil
- Salt and pepper to taste
- Combine all ingredients in a medium bowl and toss.
- Store refrigerated in an airtight container.
- This cranberry tuna salad tastes best when allowed to sit several hours or overnight so the cranberries soften and the spices blend.