Swiss Chard Tuna Salad with Scallions and Kalamata Olives

Swiss Chard Salad
Recipe and photo credit: Susan Thomas,
  • Yield: 2-4 servings


1/2cup mayonnaise
1teaspoon dijon mustard
2teaspoons balsamic vinegar (I like white balsamic)
1/4cup kalamata olives (about 10)
2teaspoons brine from the olives (or more balsamic vinegar)
12ounces canned, water-packed tuna (two 6-ounce cans), drained
3/4cup chopped Swiss chard stems
2-3cups chopped Swiss chard leaves
1/4cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1cup chopped scallions, white and green parts
-- salt and pepper to taste
2-3-- handfuls canned organic kidney beans, drained and rinsed (optional)


  1. Combine the mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well.
  2. Stir in the olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions.
  3. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired.
  4. Stir in the kidney beans if using.


*You can put this tuna salad on crackers, use it for sandwiches, stuff it into pita pockets, or serve it on a bed of lettuce. You can also roll it up in Swiss chard leaves and make easy low-carb tuna wraps. It keeps for three days in the refrigerator.


Recipe credit: Susan Thomas shares recipes, stories, and photos from her crazy country life on 240 animal filled Missouri acres at