sometimes i find myself with a strong unexplainable craving for tuna fish-or tuna fish salad to be exact. when i say craving, i mean it’s literally all i can think about when i’m hungry: tuna, tuna, tuna! when i get this craving i like to think of it as my body asking me (in a not so subtle way) for the nutrients only a good tuna salad can deliver. trouble is, there’s been some bad press about tuna recently-and some of us are a little scared to eat it because of possible mercury levels and the negative impact tuna fishing can have on other wildlife. you can find good information on the pros and cons (of canned tuna) in this article, and look here for a guide on choosing the best option for you. recently i’ve been using pole and line caught (yellow fin) tuna packed in olive oil. as you can imagine, i often buy several cans at a time and store them in my pantry-always ready for the next time the craving hits! our favorite way to eat tuna salad at our house is in an avocado cup-which creates an incredibly tasty and satisfying combination of flavors and textures. you must try it- – - this dish will more than likely find its way onto your cravings list as well!!
- 2 cans of tuna, packed in olive oil (drained)
- 1/2 cup finely minced organic celery
- 4-5 scallions, thinly sliced
- 1 lemon, freshly squeezed (about 2 tbs)
- 1 tbs extra virgin olive oil
- sea salt & freshly ground black pepper (to taste)
- 2 tsp dijon mustard
- 1-2 tbs organic mayonnaise (made with olive oil)
- 2-3 ripe avocados, cut in half, and de-pitted
- 1 tsp red pepper flakes (sprinkled over the top) *optional*
combine all the ingredients in a bowl, taste and adjust for salt and lemon juice, spoon the salad into the avocado cups just before serving. yum. yum.
|tuna salad alongside a simple salad of baby arugula & tomatoes|