One strategy for wasting less food, is to start taking note of the bits of vegetables that end up sitting in your refrigerator. And the dips or condiments that don’t quite get finished.
I had noticed that every time I bought a bunch of celery, I’d use some, and then half a bunch would sit in the refrigerator. Hummus is another item that we love, yet find there’s always part of a container leftover, that really isn’t enough to serve guests or serve with chips or carrot sticks.
Enter, a zero waste hummus tuna salad creation.
Do you love tuna salad? I do. I’ve been on a mission to use up that celery in my fridge. To be sure I don’t waste it, I’ll chop it into salads, stir-fries, and anything I can think of. This Buffalo Ranch Tuna Salad was it this week.
Vegging up lunch
This version of the ageless tuna salad sandwich classic includes that little bit of hummus that I had leftover in the refrigerator. I subbed hummus for the mayo. Plus, I added diced carrots, onion, diced cucumber, and half an apple to it. It didn’t need any added salt, or much seasoning because I used buffalo ranch hummus. This is definitely a DASH-friendly lunch that can help lower blood pressure.
This recipe makes enough for 2 sandwiches. I stuffed it into pita pockets but you can also serve it on toasted bread.
Finding new ways to use up your fresh fruits and vegetables is a win win for reducing food waste and improving nutrition.
How are you adding more fruits and veggies to your diet?
Buffalo Ranch Tuna Salad
- 5-oz can albacore tuna
- 1/4 cup diced celery
- 1/4 cup diced cucumber
- 3 TB diced carrots
- 3 TB diced tart apple
- 2 TB minced onion
- 1/4 cup Buffalo Ranch flavored Hummus I used Ithaca Hummus brand
- 1/2 tsp dried tarragon
- Add tuna to a medium bowl
- Add the celery, cucumber, carrots, apple and onion to the bowl and blend.
- Add the hummus and stir until well combined.
- Garnish with the tarragon. Stuff into pita, or serve on toast.