Tuna Salad with Cucumber, Cranberries and Pecans - (Free Recipe below)


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Tunpecrnbsld - Recipes
1.00 LBS
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  •  cans (or 10 ounces) tuna fish
  • ½ cup  diced cucumber
  •  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

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.


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