Impromptu Cran-Apple Tuna Salad with Fresh Herbs

by Dorothy Reinhold on June 6, 2011

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Some days, you don’t really need precise measurements, or even a recipe. There is no need to dirty measuring spoons, or make a big deal out of an exacting formula. Eyeball it!

Such was lunch yesterday, when I had four hungry mouths and two cans of tuna. How to make a light, bright lunch from it?

Add Craisins and a chopped apple for sweetness, a handful of fresh herbs for pungency, and a couple of easy sliced veggies (celery, orange bell pepper) for color and crunch. A squirt of this and that for a clean-tasting dressing (plus the oil from the tuna so no need for mayo!), and lunch is ready.

One bowl. No measuring spoons. It turned out to be a rainbow in a bowl!

And everyone raved and asked for it again!

Now you try it. Improvise as you like.

Impromptu Cran-Apple Tuna Salad with Fresh Herbs

Impromptu Cran-Apple Tuna Salad with Fresh Herbs

  • Genova Tuna in olive oil2 (5- or 6-ounce) cans solid light tuna in olive oil (Genova brand preferred; you will use the oil)
  • 1 apple, skin left on, cored and chopped
  • 1-2 celery ribs, chopped
  • Half an orange bell pepper, cored and chopped
  • Handful Craisins, hydrated in hot water and drained
  • Handful fresh Italian parsley, stems off, chopped
  • Handful fresh dill, stems off, chopped
  • Squirt of Dijon mustard (Grey Poupon brand preferred)
  • Big squeeze fresh lemon juice (Meyer lemon if you have it; juice from about half a lemon)

Put tuna AND its oil in a mixing bowl (the oil will be the start of the dressing). Add all other ingredients, eyeballing amounts to suit yourself. Stir well to combine, and serve!

I served this with a piece of herby focaccia alongside, but you could also use it as a tuna sandwich filling.


  • You could add some chopped cucumber or zucchini, some carrots (shreds or a small chop), some sliced scallions or whatever other veggies you find in the veggie drawer.
  • Substitute canned salmon instead of the tuna (and since canned salmon doesn’t come packed in olive oil, drain it, pick out the bones, and add a few squirts of high-quality extra-virgin olive oil to the bowl).


Impromptu Cran-Apple Tuna Salad with Fresh Herbs

This is entered into “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”

{ 3 comments… read them below or add one }

Bad Home Cook July 18, 2011 at 1:16 pm

Delicious and even I can make it (probably)…We’re trying this for the concert in the park picnic this Wed.! Stay tuned….


Marla June 21, 2011 at 5:44 am

Loving your impromptu tuna salad. Please include this & any 2 entrees into this weeks Get Grillin’ link up. Dara & I are giving away Ild De France Cheese this week 🙂


Meatloaf Recipe June 6, 2011 at 11:40 am

What a delicious looking salad! I can’t wait to eat this 🙂 Thanks a lot for sharing.


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