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 Scientist. Explorer of Powerful Ideas. Faith and Reason in one package.