Description
Broccoli Tuna Salad combines creamy tuna and mayonnaise with crisp broccoli, green onions, fresh herbs, and crunchy sunflower seeds. Dijon mustard adds a slightly sharp flavor, and the whole salad comes together in just 15 minutes with no cooking required.
Ingredients
2 (5-ounce) cans tuna, drained
1 cup broccoli rice
1/3 cup mayonnaise
1/2 tablespoon Dijon mustard
2 green onions, sliced
2 tablespoons sunflower seeds
1–2 tablespoons chopped parsley, chives, or other herbs
Salt and pepper, to taste
Instructions
1. Process fresh broccoli florets in a food processor until they have a fine, rice-like texture. Measure 1 cup of the broccoli rice.
2. Combine the broccoli rice in a large bowl with the drained tuna, mayonnaise, Dijon mustard, green onions, sunflower seeds, and chopped herbs.
3. Mix thoroughly, then season with salt and pepper to taste.
4. Serve on its own, in a sandwich, in lettuce wraps, in tortillas, with quinoa and greens, or on seed crackers.
Notes
Wild albacore tuna packed in water is one option, though other canned tuna can be used.
Homemade or store-bought mayonnaise works.
Parsley can be replaced with chives or another preferred herb.
Other seeds can substitute for sunflower seeds.
Regular or stone-ground mustard can replace Dijon.
If you omit mustard, add spices or a small amount of sriracha for extra flavor.
Steamed broccoli can also be used.
Refrigerate leftovers in an airtight container for 3–4 days.
Avoid leaving the salad at room temperature for extended periods.
Extra broccoli rice can be frozen for up to 3 months.