This easy tuna salad is perfect for a simple lunch or for breaking the fast after Yom Kippur. Either way, you’ll find it adds a fresh new take to an old classic.
Prep Time: 5 minutes Cook Time: None Makes: 2 servings
2 (5-ounce [284-g]) cans sustainably caught tuna
3–4 tablespoons (48–64 g) Mayonnaise
¼ cup (50 g) red onion, minced
¼ cup (30 g) dried, fruit-sweetened cranberries
¼ cup (30 g) toasted pine nuts
¼ cup (30 g) toasted sunflower seeds or chopped pecan pieces, optional
Simply mix all ingredients in a bowl and use a fork to combine well. Serve on an Everything Bagel or on Matzo (here or here).
Bubbe’s tip: What, you need easier than this? Then have your cat make it while you sip on some Manischewitz.