Don't be fooled, this is not grandma's tuna salad! Our mayo takes it to a whole new level! The tuna and nuts give your brain healthy omega 3s and the cranberries add antioxidants, making this packable upgrade the perfect back to school lunch. 

What you need

2 cans Tuna fish (5 ounces each)
½ cup diced cucumber
2 scallions
¼ cup dried cranberries
¼ cup chopped pecans
½ cup Tessemae’s Mayo
1 tablespoon Dijon Mustard
pinch fennel seed (optional)
coarse salt and fresh ground pepper
salad greens, avocado, sandwich wrap, or bread for serving
Tessemae's Balsamic, for serving

What to do

Drain the tuna and add to a bowl. Toss with the cucumber, scallions, dried cranberries, pecans, mayo, mustard and fennel seed. Season to taste with salt and pepper.

Serve with salad greens, in a halved avocado, or in a sandwich. Drizzle with Balsamic before serving.

Make ahead: The tuna salad will keep up to 2 days, refrigerated.

Serves 2