Moroccan-Spiced Tuna Salad

Tuna salad is one of my go-to meals for when I’m short on time. We are on day 12 of our porch project (almost done, though!) and delicious meals that can be made in a hurry are a must. When I want classic tuna salad, I mix in lemon juice, parsley, onion, capers and mayo, but last summer I came across Kimberley’s Moroccan-spiced chicken salad and it inspired me to create my own version. I’ve been making this ever since.

The savory and sweet spices mixed with the plump raisins make this tuna salad special. It’s a snap to throw together, but tastes like a salad you would buy for a premium at a fancy deli. I add a bunch of Thompson raisins because I think they complement the spices amazingly well, but feel free to omit them if you don’t care for them or add a smaller amount and adjust from there. Make it your own! I like to make a big batch, because it tastes even better the next day for lunch.

P.S. That picture was taken on the railing of our old porch. The paint was getting chalky and flaking away. Updated pictures coming soon!

8 Notes Leave a Note

  1. Tuna salad is my go to in a pinch dinner too. Plus a good way to get fish into Bruce!

  2. Oh, can I tell you that I LOVE tuna salads? Tuna melts specifically. I totally remember Kimberley’s salad and love your update. Raisins?!! Yum.

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