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!

By Jeff Garretson

Husband, father. Data Engineer. Explorer of Powerful Ideas. Faith and Reason integrated.