• 9oz canned tuna drained
• 1/4 cup dried cranberries unsweetened if you can
• 1/3 cup chopped celery
• 1/3 cup chopped red onion
• salt & pepper to taste

For the dressing

• 2 tbsp veganaisse I use Follow Your Heart brand
• 2 tbsp plant-based sour cream I use Forager brand
• 1 tbsp dill pickle relish I use Grillo's pickle de gallo
• 1 tbsp dill pickle juice
• 2 tsp honey