Adriatic Tuna Salad Without Mayo

My Crolicious tuna salad is packed with bold and delicious flavours. You will be amazed at this mayo-free, gluten-free, low-carb tuna salad. It takes about 15 minutes to prepare. This dish is perfect for your no-cooking Friday.

The Tuna salad is perfect for lunch or a light dinner. Here are some quick tips

1.  Drain the life out of the canned tuna. Otherwise, it will be mushy and not taste as great.

2. Chop your vegetable into small, even pieces.

3. Use fresh lemon juice vs. bottled lemon juice.

4. Use fresh herbs vs dried ones.

5. Crumble the tuna. You don’t want large chunks. 

Ingredients for Dressing

1 teaspoon Dijon mustard

The zest of one lemon

The juice of 1 lemon

1 tablespoon chopped chives

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon salt and pepper

For the Tuna Salad

3 cans of tuna (solid white albacore tuna in spring water drained well)

1/4 cup chickpeas

1 celery stalk chopped

1 Persian cucumber chopped

1/2 shallot chopped

1/4 cup kalmata olives

3-4 radishes. stem removed and chopped

4-5 basil leaves chopped -about 1/4 cup

Directions

1. In a small bowl whisk together Dijon mustard, lemon juice, and lemon zest., chopped chives. Add the olive oil, salt, and pepper. Whisk and set aside.

2. In a large bowl, add canned tuna, with chopped vegetables, Kalamata olives, and chopped fresh basil. Mix to combine

3. Pour the dressing over the tuna salad, and gently mix to combine all the delicious ingredients

4. Cover and refrigerate for 30 minutes before serving

5. When ready to serve, toss again and enjoy.

Summer Strawberry Kale Salad

I realized from the start of the pandemic that nourishing my body & mind was really the only thing that was in my control.  I started to cut back on carbs, and sugar.  I said cut back, I didn’t say eliminate all together.  The results have been great.  I feel better in my body, I’m able to move easier, and when I slip into last season’s clothes I realize they are much looser.   This Canada Day will be a lot different, but we can still make food and design beautiful tablescapes that make our family and friends feel special.

I’m determined to continue to create good food that my family and I can enjoy around the table, here is my summer strawberry kale salad that will satisfy your body, mind, and your palate.

Ingredients

4 cups of chopped/cleaned kale

1 cup of fresh strawberries cleaned and cut

4 ounces feta cheese

1/4 of extra virgin olive oil

a squeeze of lemon juice

1 tablespoon of good Canadian maple syrup

2 tablespoon of balsamic vinegar.

1 teaspoon salt

1/4 teaspoon pepper

Directions

Add chopped kale to large salad bowl, squeeze in lemon juice and start massaging the kale.  I do this to make the kale softer.   But totally up to you.  Add feta cheese and strawberries. 

In a separate container add olive oil, vinegar, maple syrup, salt, pepper.  Whisk well, and then pour over the kale, feta cheese and strawberries.

2 Salads to Serve this Summer

Welcome to my Canada day salad recipe station.

You want your guests raving over your food and decor, am I right? That's why I wanted to create recipes there were obviously easy and something you can make them the night before, refrigerate and serve the day of you celebrations.  It's easy and most importantly delicious. 

Oh Canada Pototao Salad
Ingredients
3 pounds of golden baby potatoes

Dressing
Juice of 1 1/2 lemons
1 teaspoon salt
3-4 teaspoons maple syrup
3 tablespoons of extra virgin olive oil
2 tablespoons of chopped chives
Pepper

Directions
Boil potatoes for 10 minutes until you can poke a fork into them.  Drain potatoes, and allow them to cool before cutting them in half.  In mason jar add the ingredients for the dressing, shake well and pour over the potatoes and enjoy. 

Corn Salad
For this recipe I used fresh summer corn on the cob.  I just know you will enjoy the flavors of this sweet savoury dish. 

Ingredients
8 ears of corn husked and cleaned
1 cup of cherry tomatoes cut in half
½ cup of julienned fresh basil
2 tablespoons of chopped chives 

Dressing
4 tablespoons of olive oil
4 tablespoons of apple cider vinegar
½ teaspoon of salt and pepper

In a large pot of boiling salted water cook the corn for approximately 4-5 minutes.  Drain and allow to cool.  When the corn is cool, cut the kernels off the cob.  Toss the kernels in a large boil, in a mason jar add the ingredients to the dressing, shake well and pour over corn kernels