If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it”ll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe.
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic best online casino vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (cilantro or dill is tasty too)
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste
Few handfuls of canned kidney beans, drained and rinsed
Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.