Tangy Tuna Salad

This fresh and colorful salad uses hummus in place of mayonnaise, and is delicious on a bed of spinach, toast, crispbread, or as a dip with crackers!


  • 2 cans tuna; drained

  • 2 Tbsp. stoneground mustard

  • 1 Tbsp. horseradish

  • 3 Tbsp. plain hummus

  • Juice of one lemon

  • Salt and pepper to taste

  • 1/3 cup red onion; diced

  • 1/3 cup radishes; diced

  • 2 Tbsp. fresh parsley; finely chopped

  • Fresh spinach leaves

  • 1/2 cup heirloom, grape, or cherry tomatoes; halved

  • Crackers, crispbread, or toast of your choice (I use the seeds and grains crispbread from Trader Joe’s)


  1. In a large bowl, combine tuna, mustard, horseradish, hummus, lemon, and salt and pepper. Mix well.

  2. Mix in chopped onions, radishes, and parsley.

  3. On your toast or crispbread, spread the spinach and then top generously with tuna mixture. Place tomatoes on top and add more salt and pepper to taste. Enjoy!

Soured By: @shelbyhamilton