Deli Style Plant Based Tuna Salad
Ingredients
Dressing
- 3/4 cup plant-based mayo
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- Juice of half a lemon
- 1/4 teaspoon fresh cracked pepper
- 1 tablespoon olive oil
- A pinch of coarse sea salt
- 1/4 cup capers, drained
- 3 green onions, chopped
- 1/2 cup celery, minced
- 2 tablespoons fresh dill, chopped
Salad
- 2 cups Good Catch Plant-Based Tuna, approximately 3 pouches with the water in pouch
- 3 ounces arugula
- 1 tablespoon olive oil
- Juice of half a lemon
- A few dashes of fresh cracked pepper
- Tomato wedges, for serving
Preparation
In a medium-sized prep bowl, combine all ingredients for the dressing and mix thoroughly.
Place the fish-free tuna in a separate medium-sized prep bowl.
Pour the dressing over the fish-free tuna, and gently fold to combine.
In a third prep bowl, add the arugula. Season with the olive oil, lemon juice and pepper.