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.
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)
- Drain tuna well and flake apart with fork.
- In a medium bowl, combine tuna and chopped vegetables.
- In a small bowl whisk together Lime Olive Oil, Elderberry Balsamic Vinegar, salt, Savory Pepper, lime juice, Dijon, and Sriracha.
- 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.