Fresh From The Garden Tuna Salad

• Tuna Salad
• 24 ounces canned tuna in water, drained
• 1 red bell pepper, finely diced
• 1 small-medium Gala apple, finely diced
• 1 cup shredded carrots
• 1/2 small red onion, finely diced
• 1 cup celery, finely diced
• 1 cup red cabbage, shredded
• 1/2 cup fresh Italian flat-leaf parsley, chopped
• 2 tablespoons stone ground mustard
• salt and pepper, to taste
• Cashew Mayo
• 1/4 cup raw unsalted cashew pieces
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon agave nectar

1. Drain and place the tuna in a large mixing bowl.
2. Use a fork to shred the tuna into small pieces (to me, this makes more tuna salad...you don't want a bunch of large chunks).
3. Prepare the vegetables and apple accordingly and place them in a separate large bowl.
4. Mix the vegetables and apple together using a spatula until well combined.
5. Add the tuna to the vegetable and apple mixture and combine thoroughly.
6. Add the parsley and stone ground mustard, mix well. Season with salt and pepper.
7. Add all of the cashew mayo ingredients to a blender or food processor and blend into a mayo-like consistency (the dressing should be smooth and have a partially thick consistency).
8. Pour the cashew mayo over the tuna salad and combine until fully incorporated.
9. Place the tuna salad in the fridge and allow the salad to marinate for at least one hour.

salad, tuna, red bell pepper, apple, carrots, red onion, celery, red cabbage, fresh italian, stone ground mustard, salt, lemon juice, apple cider vinegar, olive oil, nectar

Taken from food52.com/recipes/12783-fresh-from-the-garden-tuna-salad (may not work)