Cranberry Tuna Salad with Toast Points

 Cranberry Tuna Salad with Toast Points

4 Servings | 30-minute Prep Time | 10-minute Cook Time

A few notes on tuna:

-For canned tuna:  While Albacore (solid white) has higher protein and Omega-3 content, it also generally has higher mercury content when compared to Skipjack (chunk light).

-Alternatively, you can grill or pan sear your own tuna steaks if you have the time. For this, Albacore, Bigeye, Yellowfin, or Bluefin are all ideal. To prepare, lightly oil, salt and pepper the fish, then sear on both sides for about 2 ½ - 3 minutes, or until cooked to your liking.  Let it completely cool in the refrigerator before breaking it up into smaller pieces for this recipe.

Ingredients

Protein and Salad:

10 ounces of canned tuna (drained) or 12 ounces of freshly prepared tuna steaks (see above notes)

¼ cup Sweetened Dried Cranberries

¼ cup Red Onion, finely diced

¼ cup Apples, diced (optional)

¼ cup Pomegranate Seeds (optional)

1 Hardboiled Egg (optional)

Dressing:

¼ cup Mayonnaise

2 Tbsp Fresh Lemon Juice

Salt to taste

Pepper to taste

Toast Points:

8 Slices of any bread of your choosing

3 Tbsp Butter

Salt

Pepper

Instructions

For the toast points:

Preheat oven to 400°F. Line baking sheet with parchment paper.

Use serrated knife to remove crusts from bread.

Spread butter on one side of the bread and sprinkle with salt and pepper.

Cut each slice of bread into four triangles and place butter side up on baking sheet.

Bake until toasted and golden brown (about 7 minutes).

 For the salad:

Combine dressing ingredients in small bowl, whisk to combine.

Combine protein and salad ingredients in large bowl, toss gently to combine.

Add dressing to tuna and salad ingredients, toss gently to combine.

Serve immediately with toast points.