This flavorful twist on classic tuna salad uses chopped Swiss chard stems in place of celery and a few chopped chard leaves for extra green goodness. Choose a variety of chard such as Canary Yellow or Oriole Orange and you'll get extra color with your crunch. Any type of olives would be tasty in this — cracked green, oil cured, even the plain old canned black ones. Chopped purple onion in place of the scallions would be very nice.
If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it'll be even tastier. Put it on sandwiches, stuff it into pita bread pockets or spread it on crackers. For a low-carb lunch or snack, use Swiss chard leaves in place of tortillas to make easy tuna wraps. Feeding a crowd? Just double the recipe.
Serves 2 to 4
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1/4 cup chopped kalamata olives (about 10 olives)
1 teaspoon brine from the kalamata olives (or 1 additional teaspoon balsamic vinegar)
2 6-ounce cans of tuna (oil or water packed), drained
3/4 cup loosely packed chopped Swiss chard stems
1 cup loosely packed chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1/2 cup loosely packed chopped scallions, white and green parts (about 5 small)
Salt and pepper
Several medium to large Swiss chard leaves for making wraps or in place of lettuce on sandwiches (optional)
Combine mayonnaise, Dijon mustard, balsamic vinegar and olive brine in a small bowl and mix well. Stir in tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Salt and pepper to taste. If desired, spread out extra chard leaves, spoon tuna salad along the lower edges, then roll up to make low-carb wraps. Tuna salad will keep for three days in the refrigerator.
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