Mason Jar Salads: Green Tuna Salad Dip
This has got to be one of my favorite creations ever. Tuna salad has always been a fav of mine but most recipes always calls for mayo. For those of us who eat tuna because it’s healthy and packed with protein knows that the mayo automatically makes tuna salad not so healthy anymore. It defeats the purpose. Back in college there use to be this amazing tuna salad that Gelson’s Supermarket use to make. It was loaded with chopped green onions, dill, red onions, lemon juice, salt and pepper and olive oil. It didn’t have any mayo and I was addicted to this salad. I also came across this great mayo-less tuna salad stuffed in a baguette in Paris. The tuna had herbs mixed into it along with some spice. It was fabulous! I decided to pull these two amazing tuna salads and combine them into one. I loved the spice factor in the tuna salad I had in Paris and I loved the dill and green onions in the one at Gelson’s.
This inspired my own Green Tuna Salad! It’s healthy, low in fat, high in protein and packed with such a fresh pop of flavor, you’ll find yourself snacking on this all day long.
Kat’s Green Tuna Salad
2 cans of Albacore Tuna (3oz each) soaked in water and no salt added
1 small pack of fresh dill
1 small pack of cilantro
1 piece of green onion (the green part only)
1 small jalapeno (no seeds), diced
1 tbsp extra virgin olive oil
season with salt and fresh black pepper
1 tbsp lemon juice
2 tablespoon water
4 celery sticks
1 tablespoon dried cranberries
1 sprig of dill
1. Blend all your ingredients except the tuna and the salt and pepper in a blender.
2. Once the dressing becomes nice and smooth like a thick soup you can season it with salt and pepper. It should be a beautiful bright green.
3. Drain your tuna so there is no water (squeeze as much water out as possible)
4. Now toss the tuna in a bowl and drizzle your dressing over it. Toss and incorporate.
5. Place the now green tuna salad into the bottom of the mason jar. Fill until half way.
6. Stick the celery sticks in the salad. Garnish with some dried cranberries and top with a sprig of dill.
Not only is this salad/dip extremely delicious, it’s also extremely beautiful. It’s like a little edible garden.