Easy Tuna Salad
Believe it or not, I get a lot of clients who tell me they have no idea how to make a basic tuna salad. Of course you can get all fancy and pull out ALL the ingredients. If you know me though, I’m about simple, approachable, recipes that are easy to follow, and meals that can be pulled together in a pinch.
Please keep in mind that tuna is high in mercury so you should limit your tuna consumption and not have it everyday. Men can safely consume 14.5 ounces of light tuna per week, and women can consume 12.5 ounces per week -- unless they are pregnant in which case it is best to avoid eating tuna. A great substitute is canned salmon for this recipe. I’m pregnant as I’m writing this so I used canned salmon but I often prefer it even when I’m not pregnant. Salmon is a great source of protein, is loaded with heart healthy omega-3s, and low in saturated fats. Omega 3s, especially those in fish oil, have been linked to lower incidents of depression, better brain health in babies, and less inflammation in our bodies.
This recipe is so easy to whip together and if you don’t have celery, you can even leave it out. I love the celery it gives a good crunch. Sometimes I change it up and add some chopped up hard boiled eggs or some chopped up onion. You can get creative and add or remove ingredients as you feel but this is my easy go to.
Some ways to enjoy it… in a wrap (I use grain free tortillas), as a tuna melt (yuuuum), on a salad, or by itself. Enjoy!
Ingredients:
1 cup chopped celery
2 five ounce cans of canned tuna or salmon
2-3 tbsp sweet relish
1/2 cup Mayo (I used Vegenaise)
Everything but the bagel seasoning OR salt & pepper
Directions:
1.) Drain the canned tuna so there is no liquid.
2.) Add to bowl and add the rest of the ingredients. Feel free to add more fixings if you like. Or add more or less mayo depending on preference.
3.) Season with Everything But the Bagel Seasoning to your liking.
4.) Enjoy by itself, in a sandwich, or in a wrap!
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