Edible Monterey Bay

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Spring Tuna and Microgreens Salad

Tuna Salad

2 5-ounce cans or 2 packets Safe Catch Albacore tuna
¼ cup mayonnaise
1/8 cup capers
1/8 cup sweet pickles or cornichons, diced
3 tablespoons pickle juice

Mix together well, add a few pinches of sea salt and set aside.


4 cups sun ower sprouts for salad base
¾ cup shaved fennel
½ cup shelled English peas
2 hard-boiled eggs, sliced
2 ounces feta cheese
4 small Mandarin oranges or 2 large oranges, peeled and sliced
1 cup microgreens—arugula and scallions would be ideal but any variety will work
¼ cup almonds, sliced

Salad Dressing

½ cup olive oil
½ cup coconut aminos (I like Bragg’s)
Juice from 4 Meyer lemons

Using two plates, assemble in the following order. On each plate, place 2 cups of sunflower sprouts , ½ of the feta, sprinkle ½ the fennel, ½ the peas, ½ the citrus and 1 egg.

Put ½ of the tuna mixture in the middle of each plate. Top with microgreens and diced almonds. Pour dressing on the salad, avoiding the tuna mixture. Sprinkle with sea salt and fresh pepper. Serves 2.

About the author

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Jamie Collins is the owner of Serendipity Farms and has been growing organic row crops at the mouth of Carmel Valley since 2001. She distributes her produce through a CSA, u-picks and farmers’ markets.