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Impromptu Cran-Apple Tuna Salad with Fresh Herbs

Impromptu Cran-Apple Tuna Salad with Fresh Herbs

  • Genova Tuna in olive oil [1]2 (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).

This is entered into “Get Grillin’ with Family Fresh Cooking [2] and Cookin’ Canuck [3], sponsored by Ile de France Cheese [4]Rösle [5]Emile Henry [6]Rouxbe [7] and ManPans [8].”