Colorful Tuna Salad

Well, I FINALLY went grocery shopping, it’d been almost a month!  With lots of wonderful family visits in Denver, and camping trips…we’ve just opted to use up our resources in the fridge and pantry in creative ways.  But now that I filled up the fridge with great fresh foods and produce, I tend to immediately want to pull it out and chop it all up.

So thats what I did, and guys… it all goes really well with tuna!  Hence, the salad that resulted yesterday.
This is not your normal Tuna Salad – it has no mayo (sorry mayo fans!).  It’s not like I’m a mayo-hater.  I just opted for a more fresh approach, this time ’round.


  • Start with a big bowl:)
  • Tuna cans (4? 5?)
  • chopped yellow bell pepper
  • chopped scallions
  • chopped black olives
  • chopped fresh dill pickles (dill relish)
  • chopped carrots (optional – but I love them carrots)
  • a dash of white vinegar
  • dash of chicken broth (optional)
  • small squeeze of yellow mustard
  • garlic powder or minced garlic (depends on your garlic-y preferences) 
  • salt :: pepper

So there you have it!
Andy likes this on toast..YUM.  I like to eat it right out of the bowl. Or you could do it like a lettuce wrap. So light, but filling. It’s basically a full meal!

from my Tiny Kitchen,


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