Everyday Tuna Salad

Okay now… I probably make this salad at least once a week if not more. I love tuna–always have. I’ll pretty much eat it any which way, but in a salad (or sando) is my go to. I love this recipe because its basically a deconstructed take on the classic sandwich.

As a kid, I ate tuna all the time. Tuna sandwiches were such a go-to in our house growing up that it was hard not to adopt that mentality as an adult. Sometimes we just crave things from our childhood, am I right??

However this recipe is definitely a step up from the tuna sandos I had as a kid. Now, I love packing all kinds of veggies into my tuna–and turning it into a giant salad. And an added bonus, this recipe keeps–so you can enjoy it again tomorrow for lunch or a snack!

One of my favorite things about this recipe is the apples, they add an unexpected crunch and sweetness! Of course, you can substitute anything here– if you’re not a fan of tuna you can sub in chicken or salmon. Some folks love celery in here too! Enjoy!

Ingredients
1 can tuna (I use this brand–I’m a bit of a tuna snob and prefer mine to be the most pure, safe and humane)
1/4 red onion, chopped finely
1/4 red apple, chopped finely
1 tbsp mayo (or greek yogurt)
1 tsp mustard
handfull copped cucumber
pinch of salt and pep for seasoning
drizzle of lemon juice
two big hand fulls of butter lettuce
onion for garnish
1/4 cup white kidney beans, rinsed
toasted pita for side
drizzle of garlic infused olive oil

Combine the tuna, onion, apple, mayo, mustard, salt, pepper and lemon juice in a bowl. Mix until combined.

Over a bed of lettuce, spoon the beans followed by the tuna. Then garnish with onion and a drizzle of garlic olive oil for an added burst of flavor.