A healthy lunch from Toronto's Dr. Generosity. Serve a scoop of this tuna salad on a large plate with shredded aged cheddar, grated raw beets and carrots, grape tomatoes, a hard-boiled egg, alfalfa sprouts, bacon, and a side of this famous balsamic dressing.
Tuna Salad
2 cans solid white albacore tuna (water-packed), drained thoroughly
2 Granny Smith apples, finely diced and soaked in cold water and a little lemon juice (lemon juice adds flavour and keeps apples from turning brown)
1/2 cup celery, finely diced
1/2 cup chopped walnuts
3/4 cup mayonnaise
1 tsp honey
1/2 tsp white pepper
Balsamic Vinaigrette
1 cup balsamic vinegar
1/4 cup white wine vinegar
1/4 cup honey
1 tbsp Dijon mustard
1-1/2 cups extra-virgin olive oil
1-1/2 cups canola oil
1/4 cup lemon juice
1 cup cold water
1/2 tsp garlic powder
1/4 tsp white pepper
Tuna Salad
Step 1: Fork the tuna in a bowl to break it up.
Step 2: Drain apples and discard liquid. Add apples and remaining ingredients to the tuna and mix thoroughly; don't overmix or tuna will get mushy. Refrigerate until ready to enjoy.
Balsamic Vinaigrette
Step 1: Using a hand blender, thoroughly blend all ingredients in a bowl. Store covered in the refrigerator until needed.
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