A great warm weather recipe, easy to throw together and incredibly versatile. We like to scoop it into lettuce leaves (so much better than bread on a hot summer’s day) or put it on top of mixed greens for an easy-to-pack lunch. It’s perfect for picnics too! The miso is a unique addition, giving you some digestive enzymes and important probiotics (hurrah for fermented foods!) along with a delicious flavor.
This can take the place of pickles but if you’re a tuna-salad traditionalist, feel free to add those in as well. I really love the capers and they pair perfectly with the dill.
Serves 2 – 8 (keeps well in the fridge for several days)
- 1 can tuna fish
- 1/2 red onion, peeled and diced
- 2 celery stalks, sliced into 1/4 inch crescents
- 1/4 cup capers
- 2 heaping tablespoons dijon mustard
- 1 heaping tablespoon miso
- 1/4 cup almond milk (maybe a little less, depending on the consistency you want)
- sea salt and fresh pepper to taste
- a handful of fresh dill (or a tablespoon of dried dill)
1. Mix all ingredients together in a large bowl until well-combined. Keep in the fridge, covered, until ready to serve.
2. Eat up! Let us know what unique twists you add, we always love to hear your take on these recipes.
Recipe and Photographs: Jenny Nelson