That’s why I think your family will love my take on classic tuna salad. It’s so easy to prepare, and the tuna taste shines through the other complementary — and equally delicious — ingredients. Let’s get started.
Start by mixing a can of anti-inflammatory tuna, coconut oil mayonnaise, cholesterol-fighting celery, onion, Dijon and cranberries into a big ole bowl. If you prefer sweet over tart, replace the cranberries with raisins.
Combine the ingredients well. Season with fresh lemon juice, salt and pepper to your liking. This is when you sneak a bite. If you’re feeling sassy, add a dash of hot sauce or cayenne pepper for some heat.
Then mix it all up well; you want a little bit of each ingredient in every forkful, don’t you? (The correct answer is: When they taste this good, yes, you do.) Then chill for at least an hour and enjoy.
No need to ever buy pre-made tuna salad from the store again — it doesn’t get any simpler. You can eat this healthy tuna salad on its own, make a sandwich, serve it atop a bed of greens or dip crackers into it. There’s no wrong way to gobble down tuna salad.
1 hour 10 minutes
- one 6-ounce can tuna, drained and flaked
- ¼ cup coconut oil mayonnaise
- 1 rib celery, finely chopped
- 2 tablespoons minced onion
- 1 tablespoon Dijon mustard
- 1–2 tablespoons unsweetened dried cranberries
- fresh lemon juice
- salt and pepper
- In a bowl, combine tuna, coconut oil mayonnaise, celery, onion, mustard and cranberries.
- Season with lemon juice, salt and pepper to taste. Mix until well combined.
- Chill for at least 1 hour before serving.
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