27
Aug

Tuna Salad with Apples and Pumpkin Seeds

I posted this tuna salad a few months back on my Instagram when I was in editing for Meals Made Simple. While I underestimated the excitement it would receive, everyone kept asking for the tuna salad recipe so I threw it into the book last minute! I wanted to share the recipe with you here as well though as a little bonus!

It is one of my favorite salads to throw together when I don't feel like cooking or I'm in a rush. I always keep a few cans of tuna in the pantry for days like those and a jar of mayonnaise in the fridge. As  much as I love the recipe from my first cookbook, in reality I use this jar more often because I'm usually too busy to make it! I usually purchase Primal Kitchen Avocado Oil Mayo or sometimes Sir Kensington's.

You can make your own champagne vinaigrette dressing (recipe is below), or to cut even more corners, purchase a great paleo-friendly dressing from your local health food market. We also love to make a double batch of this tuna and keep it in the fridge to eat on top of cucumber rounds, between two toasted slices of my sandwich bread, or wrapped up in one of my grain-free wraps from page 262 of Meals Made Simple).

Tuna Salad | Danielle Walker's Against all Grain

 

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Tuna Salad with Apples and Pumpkin Seeds



AUTHOR:

SERVES: 4

PREP TIME: 15 mins

TOTAL TIME: 15 mins

Ingredients:

  • 3 (5-ounce) cans tuna, packed in water
  • ¾ cup Sir Kensingtons mayo or (homemade for sugar-free)
  • 2 tablespoons minced red onion
  • 2 tablespoons minced dill pickles
  • 1 tablespoon minced fresh dill
  • 1 teaspoon yellow mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon cracked black pepper

 

For serving

  • 6 cups baby spinach
  • 6 cups arugula
  • 2 tart apples, thinly sliced (such as honeycrisp or pink lady)
  • ¼ cup sprouted, salted pumpkin seeds (I love Go Raw Brand)
  • ½ cup Champagne Vinaigrette

Champagne Vinaigrette Dressing

  • 1½ tablespoons fresh lemon juice
  • 2 teaspoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • pinch of cracked black pepper
  • 4 tablespoons extra-virgin olive oil

 

Instructions:

  1. Drain the tuna and place it in a bowl. Break it apart with a fork and mix in the mayonnaise, red onion, pickles, dill, mustard, salt and pepper.
  2. Toss the lettuces, apples, dressing, and pumpkin seeds together in a bowl and divide between plates. Top with scoops of the tuna salad.
  3. Alternatively, omit the dressing, and wrap the tuna salad in grain-free wraps (find the recipe for mine on page 262 of Meals Made Simple). Top with greens and apples.


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