Beach Day Tuna Salad
- 2 (5-ounce) cans water-packed tuna
- ¼ cup golden raisins
- 2 celery stalks, diced
- 2 tablespoons finely chopped fresh flatleaf parsley
- 2 tablespoons whole grain mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil or good-quality mayonnaise
- Sea salt and freshly ground pepper
- Sturdy whole grain crackers, for dipping
Instructions:
If you are not much for tuna, the salad works equally well with either shredded chicken or chickpeas as your protein.
- Drain the tuna and put it in a mixing bowl. Soak the raisins in warm water for 5 minutes to soften, then drain. Coarsely chop the raisins and add them to the tuna. Add the celery, parsley, mustard, lemon juice, and olive oil or mayonnaise to the bowl and stir well to combine. Add salt and pepper to taste.
- Serve at once with the crackers for dipping, or store, covered, in the fridge for up to 6 days.