Andrea Cooley March 19, 2010Friday recipe: tuna salad This is one of my go-to recipes. If I don’t have any ideas for dinner I usually have tuna in the cupboard and can throw together some quick sandwiches and call it a meal. This recipe is from the Sonoma Diet book. It only makes one serving, so I usually double it.I like to throw mine in the oven with a slice of pepper jack cheese until it gets nice and melty. Yum!Tuna Salad Ingredients 1 3-ounce can tuna (water pack), drained and flaked 1 T fat-free mayonnaise 1 tsp pickle relish 1 T finely chopped celery 1 T finely chopped red onion 1 tsp Dijon-style mustard 1/2 tsp lemon juice Dash kosher salt Dash garlic powder Dash Worcestershire sauce Dash freshly ground black pepperDirections Mix ingredients and serve on whole wheat bread. 2 responses to “Friday recipe: tuna salad” I like adding grapes to tuna salad, like how the DMU cafeteria adds it to their chicken salad, my favorite!Log in to Reply Hi.Thanks for sharing all the details.It can be easily made,but unlike you i won’t add that extra cheese because i don’t like recipes with too much of cheese.Planning to try this one out in the weekend.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.