Tuna Salad


  • 2 cans of light tuna, drained
  • 1/4 cup celery, finely diced
  • 3 Tbspns chopped walnuts
  • 3 Tbspns fresh parsley, chopped
  • 1/4 cup onion, finely minced
  • sea salt and freshly ground black pepper to taste
  • 1 medium head romaine lettuce, chopped
  • 1 small tomato, seeded and excess pulp removed and chopped


  • 1 medium clove garlic, pressed
  • 1 Tbspn prepared Dijon mustard
  • 1 Tspn honey
  • 1/2 Tspn sea salt
  • 1/2 Tspn cracked black pepper
  • 4 Tbspns fresh lemon juice
  • 4 oz silken tofu
  • 1/2 Tspn fresh basil
  • 2 Tbspns extra virgin olive oil
  • *a little water to thin if necessary


Mix tuna, celery, walnuts, parsley, onion, salt and pepper. Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well. Mix desired amount of dressing with tuna mixture. Serve on a bed of chopped romaine lettuce with chopped tomato. Makes 4 servings.

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