1 Place all ingredients in the Short
Cup, twist on the Cross Blade and pulse
to combine.
2 Spread tuna salad on one slice of
bread (or toast), add your favorite
toppings and place second slice of
bread on top.
TIP: For a no-mayo option, replace the
mayonnaise and oil in the original recipe
with 1 Tbsp vinaigrette dressing, Greek
yogurt, tahini, or an egg-less mayo such as
Vegenaise. Alternatively you may keep the
olive oil and add 1 tsp balsamic vinegar
and ½ tsp honey.
½ can tuna, drained
1 scallion, diced
1/8 red onion
1 tsp sweet relish
(may also use
3-4
pitted green olives)
¼ celery stalk
1 tsp fresh lemon juice
½ clove garlic
1 tsp extra-virgin olive oil
2 Tbsp mayonnaise (see
tips for substitution)
1 tsp mustard
(yellow, Dijon,
coarse grain, honey)
dash of salt
pepper to taste
2 slices whole grain
bread of choice
(ciabatta is quite tasty!)
Optional toppings:
sliced tomato, lettuce
TUNA SALAD
SAMMIE
Light on mayo but full of flavor, this classic tuna salad recipe is sure
to please.
Makes: 1 sandwich
58 59
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