Tuna and Salmon Salad
Most people are used to making tuna with mayonnaise. This recipe proves that
tuna salad can be clean and healthful! The mixture can be eaten on top of a
salad, as a snack with rice crackers, or with raw veggies.
1 (6-ounce / 170 g) can chunk white tuna, drained and rinsed
1 (6-ounce / 170 g) can red sockeye salmon, drained and rinsed, skin removed
4 celery stalks, finely diced
½ English cucumber, finely diced
¼ cup (60 mL) extra-virgin olive oil
Juice of half a lemon
¼ cup (60 mL) loosely packed, snipped fresh dill, or 2 tablespoons (30 mL) dried dill
½ teaspoon (2 mL) sea salt
½ teaspoon (2 mL) freshly ground pepper
1. Place the tuna and salmon in a small bowl and mash with a fork until well blended.
2. Add the remaining ingredients and mix thoroughly.