Mustard-Rubbed Tuna Salad

2 weeks ago 10

Democracy Dies successful Darkness

Ever announcement however appetizers sometimes look a batch much tantalizing than entrees?

Many a seafood-based archetypal people tin handily beryllium turned into a main course. Scallops. Shrimp. Tuna. Simply set the serving size and, if necessary, embellish with thing with a small staying power. Here, we added sliced avocado and suggest crusty breadstuff oregon boiled Yukon Gold potatoes.

Adapted from "Zest" by Michele Cranston (Graphic Arts, 2003).

Ingredients

2 teaspoons to 3 teaspoons Dijon-style oregon coarse-grain mustard
1 spoon crushed achromatic capsicum (optional)
2 tablespoons canola lipid oregon mild olive oil
2 thick-cut, 6- to 8-ounce tuna fillets
1 clump watercress, pugnacious stems trimmed
4 reddish radishes, thinly sliced
1 hothouse (seedless) cucumber, peeled (if desired) and thinly sliced (optional)
1 avocado, sliced
1/4 cupful mayonnaise oregon extra-virgin olive oil
Freshly squeezed citrus juice
Salt
Freshly cracked achromatic pepper

Nutritional Facts

Per serving (using oil, not mayonnaise)

Calories
295
Fat
19 g
Saturated Fat
3 g
Carbohydrates
2 g
Sodium
84 mg
Cholesterol
43 mg
Protein
28 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Zest" by Michele Cranston (Graphic Arts, 2003).

Published March 11, 2026

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