Garden Fresh Tuna Salad (Another one from the Castle…possibly fit for a King)!

Hey y’all,
Well, once again I have been inspired by the cafe at my gym to recreate one of their recipes. And…once again I have out done myself…I am telling you, if they aren’t careful I could be putting them out of business pretty soon! Bahahaha! A couple of weeks ago I tried the cafes Garden Tuna Salad for lunch and fell in love. I really enjoy this tuna salad because it is so unique from your everyday restaurant tuna salad. I mentioned the delicious cashew “mayo” that the cafe uses to make their spinach artichoke dip, and now they have made it an all-purpose staple for their chicken, as well as their tuna salad. Let me tell you…the ingredients in this tuna salad really make it taste as though you are eating straight from the garden. The combination of crisp red bell pepper, red cabbage, red onion, crunchy celery and carrot, and sweet red apple is delightfully tasty. The kicker to the salad is the inventive dressing along with it’s spicy counterpart, the stone ground mustard. Top the salad off with vibrant green Italian flat-leaf parsley and you might as well start growing your own garden to make this salad again and again. Not to mention, eating this tuna salad will definitely make you feel as though you are doing your body a favor by feeding it a fresh and healthy meal. And we all know how good it feels to eat well. I would suggest serving this salad over a bed of baby spinach or mixed field of greens. I tried mine sandwiched between two slices of honey whole-wheat bread and my lunch was simply magnificent!!! I hope y’all enjoy my tuna salad and share the recipe with your family and friends!

Fresh from the Garden Tuna Salad


For the tuna salad:
24 oz. of canned tuna in water, drained
1 red bell pepper, finely diced
1 large Gala apple, finely diced
1 c. shredded carrots
1/2 of a red onion, finely diced
1 c. celery, finely diced
1 c. red cabbage, shredded
1/2 c. fresh Italian flat-leaf parsley, finely chopped
2 Tbs. stone ground mustard
salt and pepper, to taste

For the Cashew “Mayo”:
1/4 c. raw cashew pieces
1 Tbs. lemon juice
1 Tbs. apple cider vinegar
2 Tbs. olive oil
1 Tbs. Agave Nectar


1. Drain and place the tuna in a large mixing bowl.
2. Use a fork to shred the tuna into small pieces (to me, this makes more tuna salad…you don’t want a bunch of large chunks).
3. Prepare the vegetables and apple accordingly and place them in a separate large bowl.
4. Mix the vegetables and apple together using a spatula until well combined.
5. Add the tuna to the vegetable and apple mixture and combine thoroughly.
6. Add the parsley and stone ground mustard, mix well. Season with salt and pepper.
7. Add all of the cashew mayo ingredients to a blender or food processor and blend into a mayo-like consistency (the dressing should be smooth and have a partially thick consistency).
8. Pour the cashew mayo over the tuna salad and combine until fully incorporated.
9. Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.



  1. Anonymous says:

    ok thats it…you have got to come to my house and christen my new kitchen with your recipes…and while you are here, maybe you can show me how to work this new oven…

  2. haha…I am on my way Zia!

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