Hearts of Palm Tuna Salad

INGREDIENTS

• 1 can of hearts of palm, drained, chopped (about 1 1/2 cups) or sub jackfruit
• 1/4 cup red onion, finely diced (or sub green onion)
• 1/3 cup celery, finely chopped (or sub fennel bulb)
• 1/4 cup diced pickle (or sub 1-2 tablespoons capers)
• 1/4–1/2 cup chopped fresh herbs (Italian Parsley, dill, cilantro or a combo)
• 1–2 teaspoons whole-grain mustard
• 1/4 cup vegan mayo, or mayo (or see notes)
• salt and pepper to taste
• pinch of sugar (optional)
• optional additions: dulse flakes, lemon zest,

Serve with toasted whole-grain bread, avocado and microgreens.

INSTRUCTIONS

1. Place all the ingredients in a medium bowl- chopped hearts of palm, onion, celery, pickle or capers, fresh herbs, mustard, vegan mayo and mix well. Taste and season with salt and pepper and a pinch of sugar.
2. Most hearts of palm are canned with water, salt and citric or ascorbic acid- so there is an element of tanginess already here, but if you want to add more,  feel free to add lemon zest, or a few drops of lemon juice or apple cider vinegar.
3. Other ways to elevate this is to add a sprinkling of dulse flakes, a little caper juice or pickle juice, a pinch of cayenne, few drops of Braggs liquid amino acid- all optional here, but fun to play with.
4. Serve over toasted bread, top with sliced avocado (season with salt and pepper) and microgreens. Or turn this into a hearty wrap.

NOTES

Salad will last 3 days in the fridge.

Feel free to create “tuna melts” out of this- spoon some vegan tuna salad on a piece of bread, top with cheese or vegan cheese, place in a toaster oven or 375F oven until warm, toasty and cheese has melted.