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- In a medium bowl, combine all ingredients for the dressing and mix thoroughly.
- Place the plant-based tuna in a separate medium bowl.
- Pour the dressing over the plant-based tuna, and gently fold to combine.
- In another bowl, add the arugula. Season with the olive oil, lemon juice and pepper. Serve salad with dressed arugula and tomato wedges.
TIPS
- Roll the lemon on the cutting board with a flat palm before slicing to loosen up the fibers and yield more juice.
- You can also serve this tuna salad on crackers, in a wrap or tuna melt with your favorite plant-based cheese.
Deli-Style Tuna
- Preparation10 minutes
- Serves 4-6
INgredients
For Dressing
- ¾ cup plant-based mayonnaise
- ½ cup minced celery
- 3 green onions, chopped
- ¼ cup capers, drained
- 2 tablespoons chopped fresh dill
- 1 tablespoon prepared horseradish
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- Juice of half a lemon
- ¼ teaspoon ground black pepper
- Pinch coarse sea salt
For Salad
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- 3 ounces arugula
- 1 tablespoon olive oil
- Juice of half a lemon
- Cracked black pepper
- Tomato wedges, for serving
Instructions
- In a medium bowl, combine all ingredients for the dressing and mix thoroughly.
- Place the plant-based tuna in a separate medium bowl.
- Pour the dressing over the plant-based tuna, and gently fold to combine.
- In another bowl, add the arugula. Season with the olive oil, lemon juice and pepper. Serve salad with dressed arugula and tomato wedges.
TIPS
- Roll the lemon on the cutting board with a flat palm before slicing to loosen up the fibers and yield more juice.
- You can also serve this tuna salad on crackers, in a wrap or tuna melt with your favorite plant-based cheese.