Swiss Chard Tuna Salad with Scallions and Kalamata Olives
- Yield 2-4 servings
Nutrient-packed, extremely versatile Swiss chard is the centerpiece of this delightful lunch recipe.
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 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), drained
- 3/4 cup chopped Swiss chard stems
- 2-3 cups chopped Swiss chard leaves
- 1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
- 1 cup chopped scallions, white and green parts
- salt and pepper to taste
- 2-3 handfuls canned organic kidney beans, drained and rinsed (optional)
- 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.