Level Up Your Lunch Game with This Crisp Apple and Tuna Salad
The refreshing combination brings together savory flaked fish, tart fruit, and a sharp mustard-mayo dressing for maximum crunch.
If you need a fresh, satisfying meal that takes minutes to throw together, this simple mixing bowl trick will definitely upgrade your lunch routine. All you do is prep a few crunchy veggies, toss them with protein-packed tuna, and fold in a quick zesty dressing before letting it chill in the fridge.
Here’s what you need: 12 oz (350g) of canned tuna, 1 crisp green apple, 1 medium carrot, 1 celery stalk, 1 green onion, 1 whole lemon, 3 tablespoons of mayonnaise, 1 teaspoon of mustard (Dijon or whole-grain work great), and salt and black pepper to taste. To serve, grab a handful of fresh salad leaves.
Start by giving your fresh produce a good rinse. Finely chop the celery stalk into neat bits, and slice the green onion into thin little wheels. Grab your carrot, peel off the outer skin, and shred it on the coarse side of your grater. For the green apple, keep the skin on for extra color and crunch — just core it and dice it into small, bite-sized cubes. Toss the celery, green onion, carrot, and apple together into a large salad bowl.
Open your cans of tuna and thoroughly drain away the excess oil or water. Transfer the fish to a small plate and use a fork to flake it apart into small, manageable pieces.
Dump the flaked tuna straight into the bowl with your veggies and apple. Cut your lemon in half and squeeze the fresh juice over the mixture — start with half a lemon and add more later if you like it extra bright. Toss in a generous pinch of salt and freshly cracked black pepper.
In a small cup, stir the mayonnaise and mustard together until smooth. If you use a whole-grain mustard, it adds a really nice, rustic texture to the blend. Pour this tangy dressing over the salad and fold everything together gently until it is evenly coated. Pop the bowl into the fridge for at least 30 minutes to let those flavors get to know each other.
When you are ready to eat, arrange a bed of fresh, crisp salad leaves on your plate and spoon the chilled tuna salad right on top.
