I'm veryyy picky when it comes to tuna salad. Like, very. Tuna is just one of those polarizing foods that people either love or hate. If I'm going to eat tuna, it has to be packed with some serious crunch from veggies and nuts, it needs lots of freshness from lemon and herbs, very minimal (if any) mayo, and of course, it's gotta be made with great quality wild tuna. I told ya, I'm picky!
Since it's almost impossible to come across a store-bought tuna salad that meets these specifications (although Jimbo's Tuna Salad Supreme comes pretty close - San Diegans, you know what I'm talking about!), I made it a mission to create the perfect one at home. I whipped up this recipe for lunch one day and posted it on instagram. I thought, this probably won't get a lot of likes because people are so weird about tuna. But would you believe the post was saved / bookmarked more than any other post EVER!? Ever! More than my favorite cookies or my almond butter cup smoothie! Who would have thought!? Safe to say, the recipe is a total crowd pleaser, even for the pickiest tuna eaters!
1 (5-ounce) can wild-caught tuna (I love Safe Catch, which is the lowest mercury of any brand)
1/4 cup chopped or shredded carrots
1/4 cup chopped celery
1/4 cup chopped walnuts
1 tbsp sunflower seeds
1 tbsp fresh dill
Juice from 1/2 lemon (slice the other half into wedges)
1 tbsp Dijon mustard
1-2 tbsp avocado oil mayo OR 1 tbsp extra virgin olive oil
Salt & pepper to taste
Mix up all the ingredients and serve with Jilz or Simple Mills crackers, sliced veggies, and extra lemon wedges. Enjoy!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.