You are here: Home » Recipes » Swiss Chard Tuna Salad with Scallions and Kalamata Olives Swiss Chard Tuna Salad with Scallions and Kalamata Olives Recipe by Our Cookbook Collection Yield 2-4 servings Nutrient-packed, extremely versatile Swiss chard is the centerpiece of this delightful lunch recipe. Recipe and photo credit: Susan Thomas, FarmgirlFare.com PrintEmail Ingredients 1/2 cup mayonnaise1 teaspoon dijon mustard2 teaspoons balsamic vinegar (I like white balsamic)1/4 cup kalamata olives (about 10)2 teaspoons brine from the olives (or more balsamic vinegar)12 ounces canned, water-packed tuna (two 6-ounce cans), drained3/4 cup chopped Swiss chard stems2-3 cups chopped Swiss chard leaves1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf1 cup chopped scallions, white and green parts salt and pepper to taste2-3 handfuls canned organic kidney beans, drained and rinsed (optional) Instructions Combine the mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in the olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in the kidney beans if using. *You can put this tuna salad on crackers, use it for sandwiches, stuff it into pita pockets, or serve it on a bed of lettuce. You can also roll it up in Swiss chard leaves and make easy low-carb tuna wraps. It keeps for three days in the refrigerator. Recipe credit: Susan Thomas shares recipes, stories, and photos from her crazy country life on 240 animal filled Missouri acres at FarmgirlFare.com.