A Healthy Tuna Fish Salad for Fall (Yummmm)

I make tuna salad a bit different than most people.

It usually raises a couple eyebrows.

But then you taste it…

And you become an instant fan.

Now that fall has arrived, even in Florida (it was 72 degrees when I woke up Sunday morning!), my tuna salad stands a better chance at being accepted as a “seasonal recipe.”

I’ve made some modifications from the original to be healthier and well balanced, but it’s still packed with flavor and fall zest-iness.

Fall Apple & Tuna Salad

Makes 2 servings

Ingredients:

• 5 0z Can of White Albacore Tuna (in water)
• 1 TBSP Mayo
• 1 Red Delicious Apple (or your favorite variety),
• 1 TBSP Fresh Lemon Juice
• 1/2 TSP Nutmeg
• 1/4 TSP Salt
• 1/4 TSP Pepper
• 1 1/2 Cups Fresh Spinach Leaves (or dark green of your choice)

Directions: Chop half of the apple. Slice the second half of the apple. Drain the can of tuna and mix in a small bowl with the mayo, 1/2 chopped apple, lemon juice, nutmeg, salt and pepper.

Put half of the spinach leaves in two bowl and place half of the tuna salad mixture on top of each bowl of spinach leaves. Garnish with the remaining apples slices.

It’s the nutmeg that usually makes people skeptical, but I promise it is a yummy addition. The apples add this great texture and sweetness to the tuna and the little bit of mayonnaise gives it just the right amount of moisture without tasting like mayonnaise.

For those who want to turn this into a melt, just add a slice of whole grain bread beneath the spinach and top with up to a 1/4 cup grated Fontina or Goat Gouda cheese.

You’ll swoon.

What are your favorite “seasonal” recipes that you can’t help but eat all year long?