Pomegranate, walnuts, feta, and olives are a flavorful, earthy winter combination when the weather turns cool. This tuna salad is delicious served over focaccia for lunch or crackers for guests.
Like apples in Waldorf salad, the pomegranate seeds add a touch of texture and a pop of tartness to an otherwise rich and creamy salad. The walnuts bring a deep earthy flavor to the white tuna, and the feta and olives complement the Mediterranean flavors.
Tuna Salad With Pomegranate and Walnuts
12 oz. white tuna
1/2 cup mayonnaise
2 T lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup pomegranate seeds (either fresh or from Trader Joe's)
1/4 cup walnuts
10 kalamata olives
2 T feta cheese
1. Carefully pry open your pomegranate with a knife. Submerge the pomegranate pieces in a bowl of water, and use your fingers to gently pull the seeds free. The water will not change the flavor of the seeds. Pull the seeds free from the shell, removing any fibers from the fruit.
2. Reserve a handful of pomegranate seeds for garnish.
3. Open the can of tuna and drain it. Add the tuna in a mixing bowl. Add the lemon juice and the mayonnaise.
4. Finely chop the walnuts and kalamata olives and add them to the mixture.
5. Add the feta cheese, kosher salt, and pepper to the salad.
6. Using a folding motion so as not to break the pomegranate seeds, mix the salad together.
7. Garnish the salad with pomegranate seeds, and serve over mixed greens or with crackers or on bread (not pictured).
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