Fresh From The Garden Tuna Salad Recipe

Name: Fresh From The Garden Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tuna Salad; 24 ounces canned tuna in water, drained; 1 red bell pepper, finely diced; 1 small-medium Gala apple, finely diced; 1 cup shredded carrots; 1/2 small red onion, finely diced; 1 cup celery, finely diced; 1 cup red cabbage, shredded; 1/2 cup fresh Italian flat-leaf parsley, chopped; 2 tablespoons stone ground mustard; salt and pepper, to taste; Cashew Mayo; 1/4 cup raw unsalted cashew pieces; 1 tablespoon lemon juice; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1 tablespoon agave nectar

Servings: persons

Tuna Salad
24 ounces canned tuna in water, drained
1 red bell pepper, finely diced
1 small-medium Gala apple, finely diced
1 cup shredded carrots
1/2 small red onion, finely diced
1 cup celery, finely diced
1 cup red cabbage, shredded
1/2 cup fresh Italian flat-leaf parsley, chopped
2 tablespoons stone ground mustard
salt and pepper, to taste
Cashew Mayo
1/4 cup raw unsalted cashew pieces
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 tablespoon agave nectar

1
Drain and place the tuna in a large mixing bowl.
2
Use a fork to shred the tuna into small pieces (to me, this makes more tuna salad...you don't want a bunch of large chunks).
3
Prepare the vegetables and apple accordingly and place them in a separate large bowl.
4
Mix the vegetables and apple together using a spatula until well combined.
5
Add the tuna to the vegetable and apple mixture and combine thoroughly.
6
Add the parsley and stone ground mustard, mix well. Season with salt and pepper.
7
Add all of the cashew mayo ingredients to a blender or food processor and blend into a mayo-like consistency (the dressing should be smooth and have a partially thick consistency).
8
Pour the cashew mayo over the tuna salad and combine until fully incorporated.
9
Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Tuna Salad, 24 ounces canned tuna in water, drained, 1 red bell pepper, finely diced, 1 small-medium Gala apple, finely diced, and more.

Yes, Fresh From The Garden Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh From The Garden Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions