This is a delicious chewy salad, with subtle protein, and pleasant, light flavors.
You can buy Brussels sprouts already shaved, but it is easy, fresher, and less expensive to slice them yourself, especially if you have a food processor.
I make the dressing in the food processor as well, after switching the blade back to the regular one.
This makes four main dish servings and keeps as leftovers in the refrigerator for later just fine.
Note: I think the avocado is a better garnish for this than the bacon, but do what sounds good to you.
Recipe for Tuna Salad with Shaved Brussels Sprouts and Citrus Dressing
1.5 pounds of Brussels sprouts, either pre-shredded, or shaved in a food processor
2 cans of albacore tuna, drained and flaked
1 small read onion, sliced
2/3 cup toasted sliced almonds
2/3 cup unsweetened dried cherries, unsweetened dried cranberries, or fresh blueberries
all of the Citrus Vinaigrette recipe (below)
optionally garnish with avocado slices and/or crispy bacon
Citrus Vinaigrette Recipe
1 teaspoon orange zest
1 small orange, juiced
1 lemon, juiced
2 Tablespoon shallots, minced
1 teaspoon yellow mustard
3/4 cup avocado oil or olive oil
2 teaspoon thyme, minced
2 teaspoon tarragon, minced
pinch of sea salt
Shred the Brussels sprouts using the top slicing blade of the food processor, or slice thinly with a knife.
Place shaved Brussels sprouts, tuna, red onion, berries, almonds in a large bowl.
Whisk together vinaigrette ingredients, drizzling the oil in (slowly) last to emulsify, and immediately add it to the salad.
Toss well and serve.