Lime and Elderberry Tuna Salad

A zesty way to create a healthy spring lunch out of simple tuna. Double your Omega-3 & 6 by using our olive oil instead of mayo! Serve with crunchy celery stalks, on a bed of lettuce, or with pita triangles, as shown here.

Ingredients

4 oz. solid white albacore tuna in water (1 can)
3 green onions, thinly sliced
¼ cup roasted red bell peppers, diced
1 stalk celery, diced
1 Tbsp capers, rinsed and chopped
1 Tbsp dill pickles, chopped
3 Tbsp Lime Olive Oil
2 Tbsp Elderberry Balsamic Vinegar
½ tsp. Savory Pepper
¼ tsp. kosher salt
½ tsp. lime juice
½ tsp. Dijon mustard
½ tsp. Sriracha sauce (optional)

 

Preparation

1. Drain tuna well and flake apart with fork.
2. In a medium bowl, combine tuna and chopped vegetables.
3. In a small bowl whisk together Lime Olive Oil, Elderberry Balsamic Vinegar, salt, Savory Pepper, lime juice, Dijon, and Sriracha.
4. Mix everything well and allow to marinate about an hour before serving.

This recipe serves two, but can easily be doubled or more for larger groups.