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.
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