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As the end of the month nears and the funds in my bank account dwindle, I always plan my creations around what’s in my fridge. On Monday I had the following: veganaise (egg and dairy free mayo), carrots, relish, shallots, mustard,  and chow chow relish.  My cupboard also had freshly baked cottage dill bread. My  food dilemma solution…tuna salad. So, with the ingredients I had on hand and the few I picked up from the market, I created  this not-so-traditional version of the classic tuna salad.

 

My Version of Tuna Salad- photo by Carey Ellen Pettigrew

My Version of Tuna Salad- photo by Carey Ellen Pettigrew

 

 

Tuna, Garbanzo Bean, and Vegetable Salad

2 cans of tuna in water, drained

1, 15.oz can of garbanzo beans

1 large carrot, diced

1 small red bell pepper, diced

1 small zucchini squash, diced

1 shallot, diced

2 stalks of celery, diced

1.5 tsp. dill

1 tsp. onion salt (add more to taste)

2 Tbsp. relish (I used a mild Tennessee Chow-Chow)

1 Tbsp. yellow mustard (This step can be left out if you want a sweeter tuna salad)

1/2-3/4 cup of veganaise or mayo if you prefer (add to your desired level of creaminess)

Mix all ingredients together. Season with salt and pepper.  Serve over a bed of mixed greens or between two slices of bread. My favorite method to serve this easy, tasty salad is sandwiching it between two slices of dill bread with chopped grape tomatoes.

Since I haven’t eaten all the tuna salad, I can’t accurately give the amount of servings it yields, but I’m guessing about 8, 4 oz. (1/2 cup) servings

* Remember this is how I like my tuna salad.  Feel free to change the amount of any incredients or incorporate your personal favorites such as  hard-cooked eggs, apple chunks, raisins or walnuts. Let me know if you have any other suggestions on how to jazz up tuna salad.

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