Ingredients for my Tuna Salad Recipe
There are so many ways to enjoy tuna salad! I alternate 2 key ingredients, depending on whether I’m in the mood for a little sweetness or tuna with a bite!
I choose to use the brand Safe Catch tuna because every single tuna is tested for mercury. It’s important to me because we eat a lot of seafood and sushi and don’t want to have too much mercury in our blood for obvious health reasons! drain the tuna and place it in a bowl. I add about a tablespoon ( or 2 depending on how creamy you like your tuna salad)of light mayo or Primal Kitchen’s avocado oil mayo. Next, add a tablespoon of spicy brown mustard (Gulden’s mustard is our fave ). This will cut any of the fishy flavors it may have. mix it all together. Clean, peel, and cut up 3 stalks of organic celery. Toss that in and stir. Now is when you have to decide if you’re going for sweet or savory! If it’s the sweetness you’re craving, cut up about a 1/3 cup of sweet pickles and toss them in. Not a sweet pickle fan? Mild banana pepper rings are the perfect secret ingredient to this tasty tuna salad! Go ahead and slice up about 1/3 cup of the banana rings and add them to your mixture. Sprinkle about 2 teaspoons of dill weed and mix it all together. Let it chill in the fridge for about half an hour so that the flavors can settle in before serving. I like to serve it on reduced-fat Triscuits. Another alternative is to scoop it up into peeled celery stalks. It’s really a yummy way to save some calories, but still, get that crunch! That’s it! It’s really that simple. I hope you enjoy this recipe. Follow me on my foodie page @purejoyfoodie for more recipes or to watch me make healthy recipes 🙂 Tag me in the comments if you enjoy any of my recipes, or have any suggestions. Thanks for stopping by!
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