Our recipe this month is brought to you by the Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s Fast Wholesome Cooking cookbook. To learn more about Emma and her foods, visit www.itsnotadiet.net.
Coleslaw & Tuna Salad
The bounty of produce in June in Myrtle Beach provides ample pickings for the salad bowl. This month, Emma serves up the best and easiest coleslaw tuna salad combo. Perfect for a summer picnic or day at the beach.
- 1 bag of coleslaw mix
- 9 oz can of pole caught tuna, drained or not according to preference
- 1/4 cup chopped grapes
- 1/4 cup chopped Fuji apple
- 3 Tbs mayonnaise
- 1/2 Tbs sugar
- 3 Tbs white rice vinegar
- 1 tsp sea salt
- 1/8 tsp celery seed
- 2 Tbs water (if you want to dilute the mayonnaise)
Break the tuna up with a fork in a bowl, and add the coleslaw and fruit. Whisk the dressing ingredients in a separate bowl, adding more or less water as needed to reach desired consistency. Drizzle the dressing over the salad and stir.
Serve on a bed of lettuce or spinach. If you’re heading to the beach, spread on sandwich bread and you’re set for a summer lunch.
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