Quite frankly, I adore tuna salad sandwiches. When I was pregnant with Madilyn I would have intense cravings for Jimmy John’s #3 Totally Tuna sandwich complete with a big pickle on the side. I have even served these yummy concoctions at Madilyn’s first birthday party AND her baptism celebration. Obsessed much? With all the hype about mercury in seafood I have been trying to decrease my tuna consumption a bit. Or, even better, make them at home using quality ingredients. So I did a little research.
Not all canned tuna is created equal. You have to be careful about which fish you eat. Not only for our health but for the planet. As we as a planet are at risk of collapsing various fish populations. I carry a Monterey Bay Seafood Watch Pocket Guide in my wallet to do my best to check my choices when I’m food shopping. With the right source for tuna, it’s okay from time to time. Natural Sea is my favorite brand at the moment. Wild Planet is another good one.
Easy, Breezy, Beautiful Tuna Salad
This salad changes a bit each time I make it. Trust yourself to taste the salad as you go and figure out what you need to add, and it will come out great!
2 cans of tuna
1-2 avocados (depending on how creamy you want the salad)
1 lemon or 1-2 T. apple cider vinegar if you would rather not have the citrus—use the zest of the lemon, as well, if you want an extra citrus punch
1-2tsp. dijon mustard
1 tsp. salt or seasoning salt
1 tsp. paprika
3 hard boiled eggs, cut up
3-4 T. herb mix, fresh, or 1-2 T. herb mix, dried (the fresh, prepackaged seafood herb mix from the store is great, or a combination of parsley, dill, tarragon, and/or chives works. The last time I made this, I just used 2 T. chopped chives. Use what you have!)
1-2 green onions (I love green onions. Some people don’t love them like I do. It’s up to you!)
5-6 black olives, chopped
Blend the lemon juice/vinegar, mustard, salt, paprika in a bowl. Meanwhile, smash the meat of the avocado(s) until soft. If your avocado is too firm or is pretty big, you may need a little milk to make it blend well. Could put it through the blender or food processor if you want a creamy consistency.
Chop the fresh herbs. Chop the green onions (both green and white parts) and add to the bowl.
Open the cans of tuna, drain them, and run a sharp knife in cross sections in the can to cut the tuna into bite-sized (or smaller) pieces.
Shoo your meowing cats and begging dogs from the kitchen. 🙂
Stir the tuna into the sauce mixture. Taste the mixture, and add eggs, olives, additional herbs, mustard, lemon, salt, etc., as needed. Serve immediately, or cover tightly and store in the fridge a day or two.
I like to eat this easy, breezy, beautiful tuna salad on toasted bread with fresh crispy lettuce or use in a lettuce wrap if you aren’t feeling the bread. I’ve also eaten this on crackers, on cucumber slices, and by itself. It’s yummy all these ways!
What are your thoughts about canned tuna these days?