I can’t believe I’m actually posting a recipe for this. Growing up, tuna was frequently eaten at our home… I hated it. My mom loved to make tuna noodle casserole – sorry mom but that was my least favorite meal of all. However, now that I’m older and have food issues, I eat a wider variety of foods. Tuna isn’t so bad after all. I prefer fresh tuna steaks but in a pinch, you can find some canned tuna without a bunch of junk it in. This tuna salad is great with cucumbers, crackers or as a sandwich. I prefer serving it with my Plantain Chips for a little crunch! This version is made with vegan and soy free mayonnaise but plain yogurt would work well also. Makes about 2 servings
1 5 oz can of tuna, in water and a little salt – skip the cans with the other stuff in it.
2 Tbsp mayonnaise – I like Spectrum brand
1 tsp ground mustard
1 tsp olive oil
1 Tbsp relish – I like sweet but dill is great too
1/2 tsp black pepper
1/2 tsp sea salt
1/4 tsp paprika
parsley for garnish, if desired
Drain water from tuna. In a small bowl, combine ingredients and stir until combined. Refrigerate about 30 minutes prior to serving, if desired. Garnish with parsley flakes if desired.