Tuna Salad with Fresh Tomatoes

Tuna Salad with Fresh Tomatoes (Serves 2-3)

I came home from Cherith Farms on Saturday with a beautiful assortment of ripe tomatoes and made tuna salad as a protein to go with them. Most tuna salads that I make vary slightly from others I have made in the past. This one may be the first in which I have included nuts as an ingredient.

Prep time: 10 minutes


2 cans of tuna (mine was packed in olive oil)
1 small sweet yellow onion
1 can of beets
1 big handful of cashews (mine were salted and roasted)
1 big handful of dried cranberries (mine were infused with apple juice)
3 tablespoons of mayonnaise (recipe for making it yourself below)
Lots of fresh tomatoes
Red chili powder
Garlic powder


Finely chop onion and add to a mixing bowl. Drain beets, cut into bite-size pieces, and add to bowl. Open cans and add tuna. Add a nice dusting of salt, garlic powder, and red chili powder. Add 3 tablespoons of mayonnaise according to taste. Add cashews and dried cranberries. Mix ingredients. Taste and add more spices as needed. Serve with sliced tomatoes.

Homemade Mayo

1 egg
1/2 teaspoon yellow Jamaican curry powder (or mustard powder)
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)


Place the egg, curry powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Drizzle in the last cup of olive oil very slowly while you keep running the food processor – as in, take about 2 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, not all is lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container, and store in the refrigerator until needed. Homemade mayo should be good for weeks if it lasts that long.

Note: Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.

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