This is a classic recipe, Tuna Salad. I spin the recipe to make it healthier (of course) and add a couple of my own ingredients to make it really special!
I want to qualify this recipe a bit because my diet doesn’t consist of eating tuna very often. Tuna is a wonderful fish, but due to tunas large size and the heavy toxicity of our oceans, tuna can be a larger source of toxins than smaller fish. There have been many studies done and articles written about the high mercury levels in tuna. So I personally eat tuna around 1x per month. So my recommendations would be eating tuna 1-2 times per month and definitely not have it be a staple in your daily or weekly diet. Another option if you really like tuna salad would be to get Atlantic salmon (canned) and substitute that into the recipe. My favorite brand is Vital Choice salmon.
The mayo I use in this recipe is Grapeseed Vegenaise. You can find more of my favorite ingredients here. Most conventional mayo’s have bad and unhealthy oils in them and aren’t a good thing to put in your body. But my favorite brand you can buy is the Grapeseed Veganaise because it is made with grapeseed oil. You can also make your own mayo too if you would like and use that in the recipe.
As you notice I don’t put in fresh onion. I use the dehydrated onion you can find with your spices. I think the raw onion can be a little bit overpowering in the recipe and when you add the dehydrated onion you get the onion flavor without making your whole dish taste like a big onion. Just make sure to let the tuna salad sit in the refrigerator for 2 hours to reconstitute the onions. If you serve it immediately you will have little pieces of crunchy onions in your salad and it’s not too tasty that way. Make sure you have enough time to let it sit.
Ingredients
2 cans organic chunk light tuna, in water, drained
1/3 cup Grapeseed Vegenaise
1 Tablespoon prepared organic mustard
1/4 cup dill pickles, chopped
1 Tablespoon dried onion
2 teaspoon apple cider vinegar
salt and pepper, to taste
Directions
- Open the cans of tuna, drain and set aside. I like to add the tuna last after combining all of the other ingredients. Then you can get all of your liquids mixed together first. It’s so much easier
- In a small bowl add the vegenaise, mustard, pickles, dried onion and apple cider vinegar and stir to completely mix everything together
- Add the tuna into the bowl and season with salt and pepper. Mix until the salad is completely combined
- Refrigerated for 2 hours before serving so that the dehydrated onions reconstitute and combine into the tuna salad
- Serve alone, on a bed of spinach, or on a rice cake
ENJOY!
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