Tuna Fish Salad

This morning as I was on a jog I passed Great Harvest Bread. Now if you live in the Twin Cities and haven’t had a chance to swing into this place, you certainly should. They make some of the best breads in town. And between 11-2 during the workweek, you can get a sandwich on one of their delicious breads for lunch.

Being I was a bit hungry when I started out, as I jogged by I couldn’t help but think about what I was going to make for lunch. I was craving a good sandwich thanks to Great Harvest, but being I’m trying to limit the number of times I go out to eat (don’t even ask me how many times I went out this weekend!) I knew I had to make my own. I also need to go to the grocery store, so the choices were limited.

One thing I knew I had? Canned tuna fish. Now tuna fish is something that I have recently taken a liking to. Back in college I couldn’t stand the smell (especially after a girl left her stinky bowl of leftover tuna salad in the hallway of our dorm – yuck!) and thus never much liked it. I ordered my first tuna salad sandwich at Panera Bread about a year ago and quite honestly, it was a lot better than expected. Having eaten it at a couple of other places since, I can genuinely say that tuna fish salad has really grown on me! Not to mention that the omega-3s found in fatty fish are good for your memory, your mood, and your heart – now who doesn’t love that? :)

Having bought a can awhile back, I decided that today was the day that I was going to make my very own tuna fish salad sandwich. And what do you know? It turned out to be a success!

Here’s my recipe for a quick, clean Tuna Fish Salad:

Ingredients:

  • 1 (6 ounce) can tuna fish, sustainably caught (I used Wild Planet Wild Albacore Tuna)
  • 1-2 stems of organic celery (depending on how much crunch you like in yours!), chopped
  • 1/2 small onion, chopped (about 1/4 cup)
  • 1/4 cup all-natural or organic mayonnaise (I used Earth Balance MindfulMayo)
  • 2 tbsp dijon mustard (I used Wild Harvest Organic Dijon Mustard)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (more or less to taste)

Directions:

  1. Drain the tuna (do not rinse!)
  2. Add tuna to bowl and flake with fork into chunks
  3. Add mayo, mustard, celery, onion, garlic powder, and paprika and stir to combine
  4. Serve!
Serving Suggestions:
  1. Scoop up with crackers (see my clean cracker recommendations here)
  2. Put in between your favorite sandwich bread, add lettuce, tomato, and red onion (or your own favorite veggie toppings!)
  3. Eat on top of a slice of tomato (especially delicious if the tomato is in-season and from the local farmer’s market!)
  4. Make a tuna melt: Option 1) Scoop tuna salad onto toasted bread. Top with tomato and cheese (provolone works well!). Melt open-face on cooking sheet in broiler until cheese is bubbly. Option 2) Scoop tuna salad onto two slices of bread. Close together and put into a panini or sandwich press until bread is toasted and cheese is melty!
I ate mine wrapped up in a Sonoma Organic Wrap (180 Calories, 2 g Fiber, 5 g Protein) topped with lettuce, tomato, and cucumbers. And then later, on top of a couple of tomato slices – yum!
Tuna Fish Salad
Prep time: 
Total time: 
Serves: 2-3
 
Delicious, healthy tuna fish salad recipe! Perfect for sandwiches or with tomatoes!
Ingredients
  • 1 (6 ounce) can tuna fish, sustainably caught (I used Wild Planet Wild Albacore Tuna)
  • 1-2 stems of organic celery (depending on how much crunch you like in yours!), chopped
  • ½ small onion, chopped (about ¼ cup)
  • ¼ cup all-natural or organic mayonnaise (I used Earth Balance MindfulMayo)
  • 2 tbsp dijon mustard (I used Wild Harvest Organic Dijon Mustard)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika (more or less to taste)
Instructions
  1. Drain the tuna (do not rinse!)
  2. Add tuna to bowl and flake with fork into chunks
  3. Add mayo, mustard, celery, onion, garlic powder, and paprika and stir to combine
  4. Serve!
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