Scrumptious!

Wondering how to make your tuna salad better than the slop they serve at the diner on the corner? There are lots of simple ways to improve on the standard tuna-mayo-relish-bread that many of us grew up eating. I must confess, though; I never ate tuna salad before I met my husband. It’s true: Never. I don’t like mayonnaise, fish has never been a favorite, and eating COLD fish always just seemed so ew!

Nevertheless, the hubby convinced me [shocker] to try it out. On Ritz crackers, of course. And I really enjoyed his version! Pretty standard alternate combo: tuna-hard boiled egg-mayo-salt-pepper. I’d never eaten egg salad before either so it was a totally new thing altogether.

There are several small ways to turn this into a conscious, while still convenient, meal that’s delicious to boot. Encorporate them all together for the most impact or simply choose the ones that you are most comfortable using.

Tuna: go for a wild-caught tuna that has a low mercury content, like Oregon’s Choice.

Eggs: Locally-sourced, organic, pastured chicken eggs provide the highest quality but may not be readily available in your area. Check your local supermarket, farmers market or CSAs to find ethically produced eggs.

Mayonnaise: If you’re feeling particularly motivated, you can certainly make your own. Or there are plenty of organic, vegetarian and vegan options in the average grocery store. We usually have one made with canola or olive oil hanging around our refrigerator.

Celery: Since you’ll be eating all of the stalk (i.e. there’s no peel to remove), it’s best to go for organic to minimize your exposure to unwanted pesticide residue. If that’s not an option, wash well with a fruit & vegetable wash. I like to diced mine into small squares to maximize their CRUNCH potential!

Salt: A good quality celtic sea salt or other salt that hasn’t been stripped of its naturally occuring minerals, like Himalayan pink sea salt really enhances both the flavor and the nutrient profile. Conventional table salt that’s been treated with caustic chemicals is a wholly different, non-nutritional additive that can contribute to a host of maladies, including high blood pressure. Not. Good.

Pepper: Get out your grinders! Use any variety of whole peppercorn you prefer, grinding it fresh into your tuna salad as the final ingredient. Such a wonderful flavor that really contributes depth to the taste profile of the whole dish.

Finally, get creative with your presentation. Sure, you can always dig out some stale crackers, but why not give it a gorgeous green gown? I piled mine on crisp green leaf lettuce and baby spinach leaves then sprinkled hempseeds on top. Roll into a wrap and voila!

Patience Required to Photograph before Enjoying

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