Monday, January 17, 2011

Tuna Salad

This is a tasty version of an old favorite.

36 ounces tuna, shredded or chunked, Vital Choice offers cans or pouches
5-6 hard boiled eggs, diced
1/2 to 1 carrot, grated and chopped
1/2 medium onion, finely diced
1 medium to large pickle, diced
4 or 5 lettuce leaves, torn or cut in bite-sized pieces
1/2 cup mayonnaise - homemade is best, try this recipe from Crunchy Betty or this one from The Healthy Home Economist
1/2 lemon, juiced
Sea salt, pepper, celery seed to taste

How To:
Combine all ingredients except lettuce, mix and serve on top of lettuce leaves.

Regarding the mayo, I suggested approximately half a cup above, but that will have to be to your preference. I do not care for mayo and use as little as possible. My husband, on the other hand, would prefer twice that amount. Simply adjust as needed.

The NRDC (Natural Resources Defense Council at indicates that tuna is "moderately high" in mercury and albacore is high in mercury. The NRDC recommends six servings or less of chunk light per month and three servings or less of canned albacore per month. Please visit their website to determine if tuna is a good choice for you.

We make a lot, when we make this, as my husband will take sandwiches to work so you could easily halve the recipe, which would get you about six servings. For sandwiches, we use the Ezekial bread, which is so good and available at our regular grocery store. Also, the above ingredients are based on my family's preferences and you could easily add chopped nuts, chopped dried fruit, diced celery, etc. to the tuna salad based on your own preferences. 

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