this is such a nostalgic tuna salad from my childhood! My Mom’s Apple Lemon Tuna Salad is a longtime classic made with wild-caught tuna, tart granny smith apples, fresh lemon and crunchy pecans. my mom always added extra crisp celery and let it chill at least several hours so the flavors can meld. We better listen to Mary margaret!
tuna salad serving ideas:
- stuffed in an avocado half atop dressed greens
- tuna melt-style with sourdough + dill havarti
- a simple scoop with fresh fruit, crudités + @barnanaplantain chips (shown)
Mom's Apple Lemon Tuna Salad
My Mom's Apple Lemon Tuna Salad is a longtime classic made with wild-caught tuna, tart granny smith apples, fresh lemon and crunchy pecans.
Ingredients
- 3 5 oz cans of wild planet albacore tuna drained
- 1/2 cup plus 2 teaspoons homemade aioli or jarred avocado oil mayo
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1/2 cup pickle relish
- 1/3 cup toasted pecans roughly chopped
- 1/2 cup celery diced small
- 1/3 cup granny smith apple diced small
- 1/4 cup red onion minced
- 2 tablespoons fresh herbs minced (chives, parsley and/or dill)
- 1/2 teaspoon kosher salt (plus more to taste)
- 10 turns freshly-ground black pepper
Instructions
- Drain tuna well and add to a non-reactive medium bowl. Break up chunks with a fork until uniform.
- Add all remaining ingredients to the bowl. Stir well until combined.
- Let chill a minimum of 4-6 hours, (overnight is ideal), so flavors can absorb and to prevent weeping.
- Reseason, if needed, and stir before serving. Serve very chilled.
