Tuna Salad with Pickles & Greens

I've also used salmon in this recipe with great success. Fresh or canned fish will work, in any case. I like Wild Skipjack Light Tuna brand in cans.

Also note that I like using butter lettuce for the lettuce cups you see in the photo above. I can also purchase it "live" which means the lettuce head has it's root ball intact, so I store it covered in the refrigerator and keep the root ball moist with a bit of water or a wet paper towel. It lasts for at least a week this way.

Servings: servings

Calories: 177kcal

Ingredients

5 ounces Tuna drain water if using a can
2 tablespoons mayonnaise (see my lemon honey mayo recipe below)
½ cup red onion slices about ¼ of one medium red onion
1 cup tender greens
¼ cup pickles quick & east pickles
pinch of salt up to ⅛ teaspoon

US Customary - Metric

Instructions

Add all the ingredients to a food processor and pulse a few times, or until it's the consistency you prefer.
Eat! Store covered in the refrigerator for a few days.

Nutrition