Start with “Wild Planet” brand of Albacore Tuna. This tuna is low mercury – good for people, and not caught in nets – good for the oceans. You can buy it at Costco.
- 1 5-ounce can of tuna
- 1 celery stalk chopped up in thin slivers
- 1/3 cup frozen peas, thawed (great for a pop of color and gives you a veggie)
- 1/3rd of red or orange or yellow bell pepper, diced
- 1 teaspoon pickle relish (Whole Foods 365 brand “Organic Sweet Relish” has no high fructose corn syrup)
- 1 generous tablespoon of honey mustard
- ½ cup of plain whole fat yogurt (Straus brand)
- 1 5-ounce can of tuna
- 1 celery stalk chopped up in thin slivers
- 1/3 cup frozen peas, thawed (great for a pop of color and gives you a veggie)
- 1/3rd of red or orange or yellow bell pepper, diced
- 1 teaspoon pickle relish (Whole Foods 365 brand “Organic Sweet Relish” has no high fructose corn syrup)
- 1 generous tablespoon of honey mustard
- ½ cup of plain whole fat yogurt (Straus brand)
- 1 squeeze of lemon, a generous tablespoon
- 1 teaspoon balsamic vinegar (gives great complexity of taste)
- 1 teaspoon dried dill weed (gives it a pop of taste)
- 1 handful of slivered almonds – these are cut like long triangles, not sliced thin as you might find served atop fish. Toast them in coconut oil or butter. The addition of toasted almonds makes the difference between “good tuna salad” and “oh, yum!”
Serve in a bowl over lettuce leaves.
If you want leftovers, just use 2 cans of tuna and double the recipe.
Every time I serve this, people ask me for the recipe so it’s a crowd pleaser!
