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Tuna Salad with Cucumber, Cranberries, and Pecans

Tuna Salad with Cucumber, Cranberries, and Pecans

Take your tuna salad sandwich to the next level with Tessemae’s spin on this classic sandwich. It’s reminiscent of traditional tuna salad with mayonnaise and mustard, but packs a sweet and savory twist with dried cranberries, chopped pecans, and a pinch of fennel seeds. On a carb-free diet? Try serving the tuna salad over greens or inside a halved avocado.

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Notes

Make ahead: The tuna salad will keep up to 2 days, refrigerated.

Ingredients

  • 2 cans (or 10 ounces) tuna fish
  • ½ Cup diced cucumber
  • 2 scallions
  • ¼ Cup dried cranberries
  • ¼ Cup pecans, chopped
  • ½ Cup mayonnaise, such as Tessemae’s
  • 1 Tablespoon Dijon mustard
  • Pinch fennel seed (optional)
  • Coarse salt
  • Freshly ground pepper
  • Salad greens, avocado, sandwich wrap, or bread for serving
  • Balsamic vinegar, such as Tessemae’s, for serving

Directions

Drain the tuna and add it to a bowl. Toss it with the cucumber, scallions, dried cranberries, pecans, mayo, mustard, and fennel seed. Season to taste with salt and pepper.

Serve with salad greens, in a halved avocado, or in a sandwich with the balsamic.

Nutritional Facts
Servings2
Calories Per Serving698
Total Fat56g87%
Sugar11gN/A
Saturated8g39%
Cholesterol82mg27%
Protein34g68%
Carbs17g6%
Vitamin A38µg4%
Vitamin B124µg70%
Vitamin B60.6mg29.4%
Vitamin C4mg6%
Vitamin D2µgN/A
Vitamin E1mg5%
Vitamin K38µg48%
Calcium63mg6%
Fiber3g13%
Folate (food)22µgN/A
Folate equivalent (total)22µg5%
Iron4mg20%
Magnesium67mg17%
Monounsaturated17gN/A
Niacin (B3)17mg86%
Phosphorus290mg41%
Polyunsaturated30gN/A
Potassium460mg13%
Riboflavin (B2)0.2mg11%
Sodium827mg34%
Thiamin (B1)0.2mg11.3%
Zinc2mg13%