Broccoli Tuna Salad Recipe

Cooking Directions

• STEP 1.Start by blanching the broccoli florets in boiling water for 2-3 minutes until they are bright green and slightly tender.
• STEP 2.Drain the broccoli and rinse it under cold water to stop the cooking process. Pat it dry with a paper towel.
• STEP 3.In a large bowl, combine the blanched broccoli, drained tuna chunks, diced red onion, sliced cherry tomatoes, and chopped parsley.
• STEP 4.In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad ingredients and gently toss until everything is well coated.
• STEP 6.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 7.Serve the broccoli tuna salad chilled and garnish with additional parsley if desired.

Cooking Tips

• You can use fresh or canned tuna for this recipe. If using canned tuna, make sure to drain it well before adding it to the salad.
• Feel free to add other vegetables like cucumber, bell peppers, or carrots to the salad for extra crunch and flavor.
• For a lighter version, you can substitute Greek yogurt for mayonnaise in the dressing.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the broccoli tuna salad in an airtight container in the refrigerator.
• Serve the salad chilled as a light lunch or dinner option.
• You can also enjoy it as a filling for sandwiches or wraps.