Cranberry Tuna

When I started dating my husband, it only took a couple visits to his condo for me to notice that the Cranberry Tuna from Whole foods was a fixture in his sparsely stocked refrigerator. The sweet and savory tuna salad would be devoured for lunch, or nibbled on as a snack on top of a cracker while hovering over the kitchen island. I thought the Cranberry Tuna was good, but I didn’t understand the obsession.

The first time I visited my husband’s family at their house, I spotted the same tuna in their fridge too. It became clear to me that this wasn’t a “Ryan” thing, this was a family thing; if I was going to become part of the family, I better see the light… just kidding! But after years of this Cranberry Tuna being a staple in our house, I have grown to appreciate it for being something different and something I wouldn’t typically choose.

Not long ago I decided to make my own version of Whole Foods’ Cranberry Tuna and I discovered that I like my version even better! There aren’t many differences when it comes to the ingredients, but with the finer chopped red onion and plump sweetened cranberries, there is something about my homemade version that has earned this Cranberry Tuna a spot on my own lunch rotation.

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Cranberry Tuna Salad

What You Need

  • 15 oz of tuna packed in water, drained (1 large can & 1 small can)
  • 1/4 cup olive oil mayo
  • 1/2 cup dried cranberries (I like the Trade Joe's dried cranberries)
  • 1/3 cup finely chopped red onion
  • Salt and pepper to taste, don't be shy

What To Do

  1. Place drained canned tuna into a medium sized bowl; using a fork, break up the tuna chunks into small, flaky pieces
  2. Add mayo, dried cranberries, chopped onion and salt and pepper to the tuna. Mix until all ingredients are evenly combined.
  3. Taste and add addition salt and pepper or even more mayo if desired

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