Yield: 8 cups
Time: 30 minutes
A healthier and delicious tuna salad for lunch or brunch.
¾ Cup Extra Virgin Olive Oil
¾ Cup Parmesan cheese
1 T Garlic minced
2 tsp Dijon mustard
4 Lemons, 5T juiced
3 Limes, 2T juiced
2 tsp Worcestershire
1 bunch Small broccoli florets, blanched and shocked off
2 Cups Carrots, shredded
1 lb Tuna fish (or 3 cans drained)
Salt and pepper to taste
Whisk first 7 ingredients in a large bowl
Add broccoli florets, carrots, salt and pepper. Mix lightly.
Add tuna and mix again very lightly (don’t over mix).
Good for several days refrigerated. Enjoy!
Make sure the broccoli stems are removed and florets cut very small. Take your time, this salad is worth it.
Always use the best quality ingredients. It makes a difference.