Recipes, styling, and photography by Faigy Murray

I like to have a container of tuna in my fridge for a quick grab-and-go lunch. This last week I had this tuna in my container. I ate it once. Ate it twice and then thought, Ehhh, okay, it might be super-trending, but not so my jam. I would maybe make it if I was having a brunch and serving a whole bunch of people at once. Or for a fun shalosh seudos in the summer. It didn’t do so well sitting, but it was definitely fun eating fresh.

 

Yields approx. 6–8 servings

 

Ingredients:

2 containers albacore tuna, drained

¾ cup mayonnaise

¼ purple onion, minced

¾ cup edamame

1 Granny Smith (green) apple, chopped

1 can corn, drained

1 small bag jalapeño chips, broken up

2 teaspoons apple cider vinegar

 

Directions:

In a bowl, mix the tuna and mayonnaise until well incorporated.

Add the rest of the ingredients; toss well.

Note: This is the “official” salad; however, if you want to try it and swap some things out, you totally can! As weird as the apple sounds. Keep that one—it really ads so much texture and taste to the tuna!