It’s time to make my go-to tuna salad!
Tuna salad hasn’t always been a favorite of mine. When my mom would pack one for me in my school lunch, I’d open it at noon, roll my eyes and stare in envy at some classmates eating Lunchables. When I was in elementary school, Lunchables was the “it” snack or lunch to have in your lunch box, not tuna sandwiches. However, I rocked those sandwiches and years later thanked my mom for making the right choices and teaching me about eating wholesome so early on.
I now love making tuna salad and either topping it on toast, in a whole wheat wrap or on a salad. This recipe is inspired by my mom’s tuna salad that I grew up on.
Can we also talk about radishes for a minute. I picked up these rainbow radishes this week and I am obsessed with the color. I also currently have watermelon radishes growing in my garden that will be ready to be pulled out soon. I’m a sucker for a pretty looking vegetable so you bet I’ll be pulling those watermelon radishes on just about everything!
This 5 minute tuna salad is almost nostalgic for me since it brings me back to being a kid in elementary school. I do have one main modification to my mom’s recipe. I personally prefer to have a mix of half mayonnaise and half plain yogurt. Especially when using full-fat 6% plain yogurt, you won’t even be able to notice that the mayo content is cut in half – my mom approves.
You will need:
salt & pepper
- 2 120gram cans of tuna
- 2 tbsp mayo of choice
- 3-4 tbsp full-fat plain yogurt
- 1 stalk of celery + celery leaves, diced
- salt and pepper to taste
- radishes for topping
- Drain tuna and pour into a bowl.
- Add mayo, yogurt, celery, and salt and pepper. Mix until combined.
- Top on your favorite crostini/crackers or eat as a sandwich. Enjoy!