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Salade de thon

Tuna Salad

Preparation time: 10 minutes
Yield 2 sandwiches

A great classic for potlucks or family meals is the tuna salad. It's a salad that can be eaten anywhere and is appreciated by young and old alike. It can be used with all kinds of sauces, as a sandwich, with a fresh salad or with pasta. We also suggest you our vegan version, prepared with chickpeas by here.


  • 1 can tuna, drained (from eco responsible fishing)
  • ¼ cup (65 ml) walnuts, chopped
  • 2 tbsp (30 mL) green apple, diced
  • 1 lime
  • 2 tbsp (30 ml) red onion, diced
  • 1 tbsp (15 ml) capers
  • 1 tbsp (15 mL) pickles, diced
  • 8 quail eggs, hard-boiled
  • Salt with herbs of Provence Maison Orphéeto taste
  • Freshly ground pepper, to taste
  • 3 tbsp. Fresh Mayonnaise Maison Orphée
  • 1 clove garlic, finely chopped


  1. Cut the vegetables and fruits. Add a bit of lime on the apples.
  2. Cook the eggs in boiling water for 3 minutes, cool them in cold water, peel them and cut them in half.
  3. Mix all the ingredients in a bowl.
  4. This tuna salad is perfect in a sandwich with toasted bread and tomatoes. You can also serve it in romaine lettuce leaves or with a pita bread. We also suggest trying it in a cold pasta salad.

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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