This easy recipe will jazz up your lunch routine and leave you wanting more!
TIME: 10 minutes prep, 10 minutes total
YIELD: 2 servings
INGREDIENTS
2 teaspoons Garlic Scape Dry Rub or Gourmet Heirloom Scape Powder* (according to taste preference)
3 scallions, minced
1 stalk celery, minced
1 tablespoon lemon juice
zest of ½ to 1 lemon (according to taste preference)
1–2 tablespoons capers
¼ cup mayonnaise*
4–5 ounces albacore white tuna in water, well drained
arugula and toast for serving either open-faced or as a sandwich*
INSTRUCTIONS
Stir together Garlic Scape Dry Rub/Scape Powder with scallions, celery, lemon juice, lemon zest, capers, and mayonnaise.
Fold in tuna — be sure not to stir too aggressively or the salad will be mushy.
Serve tuna salad on a bed of arugula on toast.*
Garnish optionally with extra capers and lemon zest.
TIPS
If you opt for using the Gourmet Heirloom Scape Powder instead of the Garlic Scape Dry Rub, the flavor of your tuna salad will still be delicious, but just not as complex.
We prefer to use real mayonnaise for this recipe, but that "other salad dressing stuff" is ok too; just be aware that your tuna salad will be slightly sweeter overall.
Serving this tuna salad on toast with arugula is delightful, but a light caraway rye toast really makes this sing! Or, if you're going lower-carb, just the bed of arugula is great too.
Think about also trying this as a tuna melt, mixed with 2 cups of spiral or shell noodles and thawed frozen peas to make a cold tuna salad, mixed into your favorite baked tuna noodle casserole recipe, or simply served with crackers, nut crackers or pita thins. SO MANY OPTIONS! 💗
Chef Megan Recommends: Switch up your breakfast routine and try this tuna salad on a toasted bagel with fresh sprouts.