• Jules

Summer Tuna Salad



If I had to pick a favorite season, it would be summer... Hands down!

The sunshine and warm weather, balmy evening breezes, all the beautiful colors, crickets at night, the fresh produce... I could go on and on! This season is teeming with life and new things.


One thing I find myself daydreaming of is the garden. Getting my hands and bare feet in the warm dirt, feeling life in every handful. Bending down to coax and congratulate the beautiful new shoot that is trying to brave it's way out of the earth to bask in the sunshine... I can't help but find myself in awe of how things grow.


Pictured above is a part tonight's dinner, all grown fifty feet from my back door!

I topped this beautiful bouquet (Red romaine, kale, spinach, mixed greens and rainbow chard) with my favorite summery tuna salad that also contains herbs from the garden. The recipe is listed below and can be made dairy free by substituting with a coconut or almond milk yogurt and/or vegan mayonnaise.

I hope you enjoy it as much as I did!



Summer Tuna Salad



  • 3/4 Cup Plain, 2% Greek Yogurt*

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1/2 Tablespoon Lemon Juice

  • 1/2 Teaspoon Lemon Zest

  • 1/2 Tablespoon Dijon Mustard

  • 1/2 Teaspoon each Salt and Pepper

  • 1/4 Teaspoon Red Pepper Flakes

  • 1/4 Teaspoon Garlic Powder (optional)

  • 2 Tablespoons Fresh Basil, julienned thin

  • 2 Tablespoons Fresh Chives, minced

  • 1 Tablespoon Fresh Dill, minced

  • 1/2 Cup Fresh Celery, diced small

  • 15 oz. Canned, Wild-caught Tuna (Salmon may be substituted), drained

  • 4 Cups Organic Mixed Greens**

  • 1/2 Cup Olives (optional, capers my be substituted)

  • 1/4 Cup Balsamic Vinegar

  1. Mix together first eleven ingredients until well incorporated. Fold in the celery and tuna, mixing well so there are no large "chunks" of tuna.

  2. Divide greens between four plates, top each with tuna salad, garnish with olives and a tablespoon of balsamic vinegar.


*If Paleo or dairy-free, substitute the Greek yogurt with Plain Kite Hill Almond Milk yogurt or a vegan mayonnaise.

**If you'd like to scoop the salad, omit the greens and use a gluten free cracker/chip, carrot or celery sticks.



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