This Tuna Salad is so simple yet so delicious! Lemon dressing with pickle juice, crunchy celery, and protein-rich lupini beans that add additional texture.
Lupini Beans have a firm, nutty texture. They’re unexpected in this Mediterranean-style Tuna Salad.
Enjoy with hot peppers, broiled cheese, or whichever way you typically enjoy Tuna Salad.
Happy Eating,
~Monique
No Mayo Tuna Fish Salad
2 cans tuna, drained
1/2 cup lupini beans (sub great Northern, chickpea or butter beans)
2 celery stalks with celery leaves, chopped
1 tbls capers
Toppings: Hot Peppers, Cheese or Pomegranate seeds and feta cheese.
Dressing:
3 tbls olive oil
3 tbls pickle juice
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp Dijon mustard
1 tsp dried parsley (a handful of fresh, chopped)
Pinch salt and pepper
Directions: In a large bowl, whisk together the dressing ingredients.
Add the tuna and break up with a fork. Stir in the lupini beans, chopped celery, and capers. Taste and adjust to your liking.
- Top the No-Mayo Tuna Salad with hot peppers
- Over a bed of lettuce
- Or with cheese and place under the broiler for a tuna melt.
- Or simply with pomegranate seeds and feta cheese