On Vacation. No Orders Shipping Until 8/11

This healthy take on tuna salad is light and refreshing with no mayo but packs in lots of protein. Using Garlic Dill Mustard from Mustard and Co. delivers extra layers of flavor without adding sugar found in most mustards you'll find in the store. We love to stuff a pita with it and some lettuce but it's also great in a lettuce wrap or eaten with greens as a salad.


  • 1 can sustainable tuna
  • 1 cup of tepary beans
  • red bell pepper, diced
  • 1 cup chopped cherry tomatoes 
  • olive oil
  • garlic dill or dijon mustard
  • fresh dill, chopped fine
  • lemon juice
  • salt
  • cracked black pepper
  • sprinkle of piment d'ville
  • Pita bread and lettuce for serving (optional)


Combine olive oil, mustard, dill, lemon juice and seasonings in a bowl. Mix in the tuna and red bell pepper and then gently fold in the tepary beans. Serve stuffed in pita bread or over greens as a salad.

You might like these recipes...

Three Sisters Sopes
Three Sisters Sopes
In this easy recipe Cherokee Chef Nico Albert combines the Three Sisters, corn, beans and squash, in a modern take on an
Read More

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Wheat Berry Summer Breakfast Bowl
Wheat Berry Summer Breakfast Bowl

This warm grain bowl makes a healthy and delicious breakfast. Delicious stone fruit at the peak pairs beautifully with nutty whole grains like einkorn or Rouge de Bordeaux, a rare grain featured in our Heirloom Bean and Grain Club.
 Chickpea Salad Photo by Con Poulos for The New York Times. Food Stylist: Simon Andrews
Spiced Chickpea Salad With Tahini and Pita Chips

This genius chickpea salad recipe uses the olive oil you bake the chickpeas in as part of the flavorful tahini dressing. 
Best Corn on the Cob Ever
Best Corn on the Cob Ever

SAVE 10%