When I was younger, I was never a tuna kind of person. I always thought fish was a bit…well, smelly. One day, my brother handed me a sandwich and said, “try it.” I did. I loved it. It was tuna but the smelliness I acquainted with fish had disappeared. How odd. My brother made a mean tuna. Pulling out all the stops. I guess this recipe is a hybrid between my brother’s recipe and what I recently tried at Whole Foods – their cranberry tuna sandwich. When I looked at the ingredient list on the Whole Foods wrapper I thought, “why I am paying a couple of bucks for something I can so easily make at home for cheaper.”
I decided to combine the two tuna recipes and came up with this cranberry tuna salad that is a perfect combination of sweet and tangy goodness.
2 cans Albacore tuna (120 g ea.)
4-5 tablespoons of mayonnaise
4 baby carrots, chopped
1/4 bell pepper (any color), chopped
1/8-1/4 cup sweet dry cranberries
slice of fresh lemon or lemon juice (2 tsp)
salt and pepper to taste
- Drain tuna in a sieve and shred with hands in large bowl till flaky. Add mayonnaise till well combined pasty mixture. You can add more mayonnaise if you want a more thin paste.
- Add carrots, bell pepper, dry cranberries and mix well. Squeeze the slice of lemon and add salt and pepper. Mix well.
How simple was that! Protein packed, nutritious, and delicious. The paste will stay well in the fridge for 3-4 days. Cover with a tight lid or plastic wrap when storing.