Herby Lemony Parmesan Tuna Salad

episode #91 of 30-minute budget meals

I’m not sure what compelled me to make a light and bright tuna salad in the middle of winter, but maybe it’s because I was in Florida and then came home to an 80-degree Los Angeles. Or maybe it’s soup fatigue — we’ve been getting fed soup recipes for a couple of months now, and I needed something different to eat during the day.

However, if you’re currently living in below-freezing weather, you are free to disagree with me. Honestly, I mean it. Sound off in the comments if you’re desperate for more warm foods, and I’ll make a hard pivot for you.

I made kimchi toast the same morning that I made this tuna salad, so I really wasn't in the mood for toast again. I served Grant’s tuna salad over bread, and I ate mine in a bowl with some almond flour crackers. I actually really liked the concept of a tuna salad as a dip, so I can recommend it either way.

I wanted this tuna salad to be different than your typical salad in the sense that it isn’t heavy with the mayo and is more light and bright and olive oil-y. I used tuna packed in olive oil for this reason, and I only used 1 tsp of mayo just to hold everything together a bit. I also used lemon juice and lemon zest and some shaved Parmesan to give it a little salty somethin’.

RECIPE!

Herby Lemony Parmesan Tuna Salad

Ingredients (serves 1)