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Mediterranean Tuna Salad

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Recipe by Chef Kevin Roberts

This light-style tuna salad makes a good first course served over toast rounds. You won’t miss the fat of the mayo in this tuna salad — the tomato juice adds zing and the horseradish mustard gives a kick.

Prep Time: 10 min.
Cook Time: 5 min.

4 to 6 servings



  • ½ cup reduced-sodium tomato-vegetable juice
  • 4 tablespoons horseradish mustard or spicy brown mustard
  • 2 (6 ounce) cans tuna, packed in water, well drained
  • 2/3 cup chopped roasted red bell pepper
  • ½ cup chopped celery
  • 4 tablespoons chopped parsley
  • 2 tablespoons chopped pitted Kalamata olives (about 5)


    1. MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
    2. SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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December 2014
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