• 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.