Green Goddess Salad with Tuna

Yes, this tuna salad is really that green.  I was thinking it ought to be served on St. Patrick's Day because it's so green but boy, does it taste good!  The green is from the basil and parsley that you blend together with the mayonnaise, lemon juice and olive oil; another recipe from Hannah Freese, RD.  Bruce even liked this recipe and he's not a real tuna fish person but he loved it on his sandwich for lunch.  I like it just eaten alone or on a bed of lettuce for a true tuna salad.  I also added extra chopped sweet onions in my recipe and next time I think I'll also add some cucumbers because I do like cucumbers with my tuna salad.  We don't have tuna very often but I always have a few cans in our pantry cupboard and once in awhile it sounds good, like today.  I will probably be posting lots of recipes in the next two weeks because we are home quarantining for 14 days so we can have Thanksgiving with my family.  I've stocked up our kitchen so I won't need to go to the grocery store and all our meals are planned out.  We might have to order groceries online for delivery one time but that is easy enough to do.  I've even gotten our Thanksgiving turkey and everything needed for that meal, too.  It was great shopping because there were hardly any people in the stores unlike usual holiday shopping.  Most people I know are not having family Thanksgiving dinners this year because all the health experts are warning to stay home to prevent coronavirus from spreading.  There will only be four of us for Thanksgiving since most my family can't quarantine for 14 days.  My sister and husband are coming over because like us, they too, are retired.  When you don't have a job to go to, it's a lot easier to quarantine.  Lauren's office plans to start working remotely after Thanksgiving because covid cases are skyrocketing right now.  People at Nick's work are working remotely three days a week but since Nick is new to the group, he is going in everyday.  We will have a get-together after Thanksgiving so they can come over and help us eat all the leftovers, most likely with the doors open like we did last month when we experimented with following covid precautions here.  In the meantime, Bruce and I are all hunkered down at home just waiting to indulge in my favorite holiday of the year.  I love all the food on Thanksgiving and will be cooking all our favorites.  Nick is especially looking forward to it because it's his first Thanksgiving after living in Japan for seven years.  His main requests were the pumpkin and pecan pies, also my favorites.  Until then, I plan to strictly follow Hannah Freese, RD diet to repair my broken metabolism which isn't really that hard because she provides such delicious recipes for breakfast, lunch and dinner.  And this tuna salad recipe will be one of my favorite ones for lunch. 

Makes 4 servings

2 cans tuna, drained

2 stalks celery, finely chopped

1/4 cup sweet onion such as Walla Walla or Vidalia onion, finely chopped
1/4 cup cucumber, finely chopped
1/2 tsp. salt

Green Goddess Dressing

1/2 cup basil leaves, packed
1/2 cup parsley, packed
1/2 cup avocado oil mayonnaise
2 Tbsp. lemon juice
3 Tbsp. olive oil

1.  Add the tuna to a medium-sized bowl and flake with a  fork. 

2.  In a blender or food processor make the dressing by adding the basil, parsley, mayonnaise, lemon juice and olive oil.  Blend until smooth and creamy and the color is pale green. 

3.  Add the dressing to the bowl with the tuna.

 4.  Add the celery, onion, cucumber and salt.  Mix well.