I love this version of Tuna Salad. Its ingredients are unique yet such a delicious combination of sweet, savory, crunchy and meaty. Use it as a sandwich filling or eat it solo as a salad!
Hello from Utah! Ok, we have like a tire in Utah. Our campground here in the very southern part of the state is BEAUTIFUL, one of the most beautiful we’ve seen so far on this trip. It has been hard wrapping my head around all of the beauty in our country and also the many different forms of it. This is the type of beauty we are experiencing today..
Back to food, the point of this post. 🙂 I’ll be honest. I thought there was a chance that by this point in our travels we’d be stopping at drive-thrus every other day. I didn’t know whether I’d get tired of cooking in a small space and on our tiny grill. I am finding that I am not tired of any of these things. In fact, I kind of prefer it. I have made sure that we always have fresh veggies on hand and I use them for almost every meal, including breakfast. There is strangely something fun about chopping up veggies on our cute little countertop.
I have been unable to get into swimming pools since the dawn of my skin disease, so the other day while my boys were swimming I pulled out everything in our fridge and cupboard that I thought would be delicious in Tuna Salad. I was worried that it wouldn’t come close to being as tasty my other Tuna Salad recipe, but it surprised me. It is GOOD and you really must try it.
Feel free to play around with the amounts of mustard and mayo. I added a bit of olive oil and cut back on the mayo by a bit. And if any ingredient “makes” the salad, it would be a tie between the Feta and sun-dried tomatoes.
The first day Dan and I shared it just as you see it in these pics. The next day we enjoyed it as a salad, served with lightly salted fresh tomato slices.
Enjoy the recipe and I hope you have a wonderful rest of your week! Thank you so much for reading!