While my standard lunch is a salad, I know other people prefer not to eat the same thing every day. On the occasions when I need a more portable lunch than a salad, I turn to tuna salad. And with the start of school here (or quickly approaching) it is a good time to share my current favorite recipe for tuna salad.

Not being mayonnaise based gives this salad recipe an advantage for a make & take lunch. I made a big batch of it to take along on a recent all-day sailing trip with Andrew out on Lake Michigan. Eric & I made sandwiches with it to enjoy on the boat and snacked on the leftover salad with crackers the rest of the weekend. It makes a great take along lunch and snack!

Mediterranean Tuna Salad

Mediterranean Tuna Salad (adapted from saveur.com) Serves 2

Ingredients:

• 1 (5-ounce) can tuna, drained
• 2 sweet gherkin pickles,  roughly chopped
• 3 tablespoons (3/4 ounce) roughly chopped walnuts
• 2 tablespoons olive oil
• 2 tablespoons stone ground mustard
• kosher salt and freshly ground black pepper, to taste
• bread, pita, or crackers, and lettuce & tomato, for serving

Instructions:

Mix the tuna, pickles, walnuts, olive oil, mustard, salt, and pepper together in a medium bowl.

Mix together the salad ingredients.

Refrigerate the salad until ready to serve. Serve on bread, pita or crackers with lettuce and tomato if desired.

Portable & delicious!

A portable & delicious lunch option!  ~Linda

Mediterranean Tuna Salad (adapted from saveur.com) Serves 2

Ingredients:

• 1 (5-ounce) can tuna, drained
• 2 sweet gherkin pickles, roughly chopped
• 3 tablespoons (3/4 ounce) roughly chopped walnuts
• 2 tablespoons olive oil
• 2 tablespoons stone ground mustard
• kosher salt and freshly ground black pepper, to taste
• bread, pita, or crackers, and lettuce & tomato, for serving

Instructions:

Mix the tuna, pickles, walnuts, olive oil, mustard, salt, and pepper together in a medium bowl. Refrigerate the salad until ready to serve. Serve on bread, pita or crackers with lettuce and tomato if desired.