Jeff Garretson | Recipe: Tuna Salad

Recipe: Tuna Salad

Monday, December 17, 2012

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!

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