Creamy Tuna SaladAdd To My Recipes
1/3 cup purple cabbage
1/3 cup shredded carrots
2–3 celery stalks
4 (6-ounce) cans Gefen Chunk Lite Tuna in Water
1/4 cup Rorie's Creamy Dressing (below) or to taste, depending how creamy you like it
2 eggs at room temperature (buy pasteurized eggs or pasteurize them yourself by holding the egg in 140 degrees Fahrenheit/60 degrees Celsius water for four minutes)
2 cups Tonnelli Avocado Oil
1/4 cup apple cider vinegar
1/2 tablespoon garlic salt
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon Blanchard & Blanchard Imitation Mustard (optional)
additional 1–4 tablespoons water
Full ‘N Free Creamy Dressing
Shred the celery in the food processor. Add the cabbage and carrots, then process for a few more seconds.
Add the tuna to the food processor, then process for a few more seconds, pausing to scrape down the sides.
Finally, add the creamy dressing, then process until desired texture.
Note: This recipe provided with permission from kosher.com
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