How do you feel about tuna out of the can?
Are you okay with the idea?
We group up on tuna mixed with mayo, hard boiled eggs, and pickles spread on toasted wheat bread - which was great - but today we have a fun and refreshing new way to dress up tuna out of the can.
As the recipe suggests, dill, basil, or parsley can used in this recipe, which means you have three different recipes here - how fun is that?! We chose parsley today over the basil, just because basil gets used in so many other places, we felt it only fair to let parsley have a turn. We didn't grow it in the garden for nothing.....
Also, we are not huge avocado fans, but since many people are, we decided to give you the option to add or not to add. We figured if you were that avocado-loving freak, it just might make your face light up at the idea of adding it to your tuna salad, and if that were the case, who are we to deny you that?!
This is a wonderful and refreshing way to liven up your tuna! Enjoy!
Tuna with Sunflowers and Apples
12 Ounces of Solid White Tuna, packed in water, drained
1/4 Cup Sunflower Seeds
2 Tablespoons Lemon Juice
1/3 Cup Mayonnaise
2 Tablespoons Chopped Fresh Dill, Basil, or Parsley
One Tablespoon Dijon Mustard
One Tart Granny Smith Apple, chopped small
Sea Salt and Freshly Ground Pepper to taste
TOTALLY & COMPLETELY OPTIONAL:
One Avocado, peeled, pitted, halved, and cut into 1/2-inch cubes
Combine all the ingredients - except for the totally optional avocado - in a medium sized bowl and mix and stir together. Cover and refrigerate for at least one hour or overnight to let the flavors mingle.
IF you like your avocado, just before serving, add the cubed avocado and toss very gently.
Serve over tomatoes, sprouts, bread, toasted rice cake, or simply a bed of beautiful fresh greens.