Green Tuna
Posted: | Categories: Recipes | Tags:gluten-free lunch quick & easy toast
Green Tuna
Melissa Ben-Ishay
Savory Recipes
Imagine delicious, creamy tuna salad, without mayonnaise and with an abundance of extra greens for crunch. You can use whatever crunchy vegetables you have, but I highly recommend adding sprouts for extra crunch and nutrients. The best part? This comes together in minutes with just one bowl and a few blitzes in a food processor.
Ingredients
- 3 scallions, trimmed
- 3 bok choy leaves
- 2 tablespoons capers
- 1 tablespoon caper brine
- 2 tablespoons dill
- Juice of 1 lemon
- ¼ cup broccoli sprouts
- 2 tablespoons tahini
- 1 large garlic clove, grated
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 6 oz. jars tuna
Directions
Cut the scallions and bok choy into 1” pieces and add them to the bowl of a food processor.
- Add the capers, caper brine, dill, lemon juice, broccoli sprouts, tahini, garlic, mustard, salt, and pepper to the food processor and pulse until combined.
- Transfer the tahini mixture to a large bowl and add the tuna. Use a fork to mix completely. Serve on toast or a salad.
