Use it Up! Fun Ways to Use Your Produce Box
Authors : Chiara Bertasso and Jessica Lantzke - Nutrition and Dietetic students University Centre for Rural Health
Elevated Tuna Salad
Not sure what to make with what you’ve got? If you’re staring at a fridge full of the usual veggie box staples and feeling uninspired, you’re in the right place. These recipes are built around commonly received fruit & vegetables, with easy but creative ideas to turn them into filling meals, snacks, and extras you can use throughout the week.
This quick and versatile tuna salad uses everyday ingredients to create a filling, protein-rich meal. It’s easy to adapt with whatever herbs or vegetables you have on hand and works just as well for lunches as it does for light dinners.
Ingredients
3 small cans (95 g) tuna chunks in springwater, drained
¼ cup lite mayonnaise (plus extra if needed)
1 celery stalk, finely diced
2 tablespoons red onion, finely diced
1–2 tablespoons chopped fresh herbs (such as parsley, chives, or a mix)
½ tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
Method
Drain the tuna well and place it into a medium mixing bowl, breaking it up gently with a fork.
Add the mayonnaise, diced celery, red onion, herbs, and Dijon mustard.
Stir until all ingredients are evenly combined and the mixture is well coated.
Season with salt and black pepper to taste, adjusting the mayonnaise if a creamier texture is desired.
Serving Suggestions
Enjoy as is, straight from the bowl
Spoon into lettuce cups for a light option
Use as a sandwich or wrap filling
Storage
Tuna salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3–4 days. As it contains fish and mayonnaise, keep refrigerated and avoid leaving at room temperature.
