Recipe: Tuna Salad

I recently made a salad that everyone in my family loved so much we made another batch the next day. I don’t have precise measurements, but this will get you started:

• 12 ounce can white tuna, drained
• A decent squirt of ranch dressing (enough to bind the tuna together, but not enough to make it runny, maybe ~ 1/4 cup)
• ~1/2 cup shredded cheddar cheese
• 4 Chopped green onions
• Chopped basil
• Chopped parsley
• Chopped mint

Combine the above ingredients, then toss with:

• Chopped tomato
• Chopped Granny Smith apple
• Mandarin orange sections (canned or fresh)
• 1 bag salad mix (whatever floats your boat–I used this kind)

Tip: chop the tomato and scoot it onto a folded paper towel and let it sit while prepping the other ingredients—the paper towel will soak up a lot of the juice so it doesn’t make the salad all soggy.

Note: I used dried basil, parsley, and mint (this was originally a spur-of-the-moment idea), but fresh herbs would be even better.

That’s about it—simple and tasty!