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
Instructions
- 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.
- Enjoy!
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.
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