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Posted: May 09 2014

Modern is my catch-all for like, anything at all that I like that isn’t what I grew up with.  In this case, it’s a tuna salad monumentally unlike the tuna salad of my youth.  I love it.

This is the little black dress of salads…. it will dress up beautifully and keep well if you are hosting a brunch, or you can make a batch just for yourself because it will hold in the fridge for 2-3 days as an easy grab-and-go during busy weekdays.


Modern Tuna Salad

Serves 3-4 (but doubles or triples easily for a crowd)

  • 1 cup millet or quinoa, uncooked (I prefer millet but both will work)
  • 6 persian cucumbers (these are the small, thin-skinned variety)
  • 2 cups cherry tomatoes, some halved and some left whole
  • 1 lemon
  • 1/2 cup mint, chopped
  • 1/2 cup parsley, chopped
  • *optional: 1 small fresno chili, seeds removed and finely chopped
  • 1-2 tablespoons olive oil
  • Salt & Pepper to taste
  • 1 7oz can of tuna packed in olive oil (I prefer the Italian varieties)
  • 1 tablespoon capers
  • 1 tablespoon prepared horseradish
  • 1 tablespoon veganaise

Place millet or quinoa in a medium saucepan with 2 cups of water and bring it to a boil.  Cover and reduce heat to a simmer.  Cook for 5 minutes then remove from heat but leave covered for 10-15 minutes.  

Meanwhile, prepare the cucumbers, tomatoes, herbs and chili and place in a large bowl.  Remove lid from millet and fluff with a fork.  Add this to the chopped ingredients and mix well.  Squeeze the juice of a lemon over top and add salt and pepper to taste.  At this point you can refrigerate the salad until cold.

For the tuna, mix together the last 4 ingredients in a bowl until they just come together.  

In separate containers, the two salads will hold for up to 3 days.  

To serve, scoop 1 cup of the millet salad into a bowl and add 1/4 cup of tuna on top.  Drizzle with more lemon juice and add some sea salt if needed.


Ranch Recipes curated and created by DaniMadeThis.

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