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.

Swiss Chard Salad
Recipe and photo credit: Susan Thomas,


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)


  1. Combine the mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well.
  2. Stir in the olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions.
  3. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired.
  4. 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



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