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While I have a recipe for Classic Tuna Salad in the cookbook that uses my Garlic Mayo recipe to add texture and creaminess, I wanted to provide a quick, coconut-free version for those of you looking to get a meal on your plate, fast! This is a super simple tuna salad, but don’t let it deceive you–I’ve added some green apple for a little sweet crunch, as well as raw garlic for a kick. I stock this brand of BPA-free canned tuna in my pantry so that I can prepare a quick, nutritious salad on days when I am short on time.
For those of you who haven’t tried endive, it is a slightly bitter spring green in the chicory family. I like to use its crisp, sweet leaves as a vehicle for tuna salad, but don’t get hung up thinking this is the only way to eat it–you can use cabbage leaves for the “boats”, and also the salad would be lovely on a bed of any salad greens of your choice.
- 2 5oz BPA-free cans of tuna, drained (I like this brand)
- 1 small green apple, cored and finely chopped
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- ½ cucumber, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- ½ cup olive oil
- 1 tablespoon apple cider vinegar
- ½ lemon, juiced
- ½ teaspoon sea salt
- 2 endive heads
- Place the tuna, apple, carrot, celery, onion, dill, and garlic in a large bowl and stir to combine, breaking up the clumps of tuna.
- Add the olive oil, apple cider vinegar, lemon, and sea salt and stir well to combine, until the tuna has absorbed all of the oil.
- Trim the ends off the endive, and separate the leaves. Serve each leaf with a scoop of tuna salad.