I've been on an unnatural mayonnaise binge as of late. My immersion blender make fresh, shitty-ingredient-free mayo a 30-second breeze, so I keep it in the fridge at all times to slather on whatever (sidebar: mayo + my thick cut fries is the dopest combination). For some reason, I've just been craving it with pretty much everything....almost positive that last week I had egg salad for breakfast, chicken salad for lunch and tuna salad for dinner like 5/7 days. I was going through a jar of mayo in less than 5 days which is definitely overkill, but IDGAF.
This mustard tuna salad is freaking amazing. The key ingredient is Chef Alyssa's Smoked Chili and Rosemary Mustard. Her line of products are unreal and I use them regularly. If you're in the Charlotte area, you can find them pretty easily, as I see her stuff popping up in more and more places (rightfully so...I'm pretty sure crack is a primary ingredient). Otherwise, you can get them on her website!
P.S. If you're one of those people who is freaked out by canned tuna, you can sub it out for shredded chicken.
- 2 (6 oz) cans of wild caught tuna (I like Wild Planet or Thrive Market's brand)
- 2 tbsp mayonnaise (if I'm not using my homemade mayo, I use Primal Kitchens' Avocado Oil Mayo)
- 3 tbsp plain greek yogurt
- 2 tbsp Chef Alyssa's Smoked Chili and Rosemary Mustard (spicy brown mustard would be a good alternative)
- 2 stalks of celery, coarsely chopped
- 1/4 large red onion, coarsely chopped
- 1/4 cup dried cranberries
- 2 tbsp fresh dill
- 1 tsp sea salt
- 1 tsp ground black pepper
- I am lazy and never make tuna or chicken salad by hand. I just throw all the ingredients in my mini food processor and pulse until it's all chopped up and creamy. If you don't have a food processor, you can definitely mix it all by hand, you will just want to make sure you chop up your celery and onion a little more finely.