I’m not going to lie….canned tuna use to gross me out! The smell, the liquid and the fact that it looks kinda like cat food always turned me off. However, I have learned to love it and cherish it for it’s deliciousness, versatility and ease. Having canned tuna stocked in the pantry is such a great way to make simple and healthy meals when fresh protein is not available. You can make simple and healthy lunches or dinners without feeling stressed you don’t have fresh food in the house. Canned tuna is also a great way to get creative and be a vehicle for emptying out the fridge. There is no wrong way to make tuna salad as long as you follow your taste buds and intuition. Below is one of my go-to version to make. You can make a tuna melt with it, create tuna wraps, lettuce wraps, place in a pasta dish or on a salad. Your options are endless!
Ingredients:
Canned tuna (I usually use Trader Joe's Albacore Solid White Tuna in Water)
1 pickle slice
1 celery stock
1/2 avocado
2 tablespoons wholegrain mustard
2-3 tablespoons red wine or apple cider vinegar
1 teaspoon worcester
Splash of olive oil
Salt & pepper to taste
Directions:
Open the can of tuna and drain out the water. Place the tuna in a bowl
Dice celery and pickles into small pieces and add it to the tuna bowl
Add the avocado and the remaining ingredients
Mix everything together evenly
Serve however you desire
Save leftovers in an airtight container for the next 2 days
Share our favorite tuna salad combinations in the comments below!