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I love some of the deli salads—especially the various tuna salads—at Whole Foods. They’re fresh, gorgeous, and delicious, but they cost more than $10 per pound, and the nearest Whole Foods is more than 30 minutes away from my house, so they’re not a reliable option for me.
Fortunately, I’ve figured out an easy upgrade that’s almost always in my pantry that makes my tuna salad taste just as good as my favorite prepared version: dried cranberries.
How To Try My Tuna Salad Upgrade
Dried cranberries add a touch of sweetness and a pucker of tartness to anything you add them to. Whether you’re making a batch of muffins or a big, leafy green salad, a handful or two of these sour fruits brightens any dish.
So, it makes sense that tossing some of these red beauties into your standard mix of tuna, mayo, Dijon mustard, and celery will take your basic tuna salad to the next level.
I usually add about one-quarter cup of cranberries to one can of tuna, plus the fixings. Sometimes I add a teaspoon of lemon juice and a little bit of lemon zest if I have lemons on hand. Other times, I snip some fresh chives or fresh dill to sprinkle on top. While the lemons and herbs are nice, they aren’t necessary.
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How I Serve My Upgraded Tuna Salad
I usually serve my tuna salad on a bed of leafy greens, but sometimes I layer it with lettuce on crusty bread or in a wrap. If it’s kind of a dreary day, I put a large scoop of the tuna salad on a toasted piece of bread, top it with grated cheese, and broil it on high for an open-face tuna melt. A sprinkle of Spanish paprika is the perfect finish for the tuna melt.
If I’m throwing a fancy tea party for my nieces (who enjoy having tea parties with the family dogs), I put tiny scoops either on little slices of pumpernickel bread or on dainty cucumber slices.
For a more casual, self-serve kind of party, a big bowl of this tuna salad topped with fresh herbs is always a hit, especially with some pita chips served alongside.
It’s also, frankly, great to eat with a spoon right out of the mixing bowl.
