Although I regularly try to avoid eating tuna, I can’t resist a good tuna salad sandwich on toasted bread. We all know by now that tuna contains varying amounts of methyl mercury, a known neurotoxin, but limited quantities can be okay. And, tuna is an excellent source of protein, omega-3 fatty acids, iodine, iron and B vitamins. So, if you shouldn’t eat tuna salad all the time, make sure it is worth it when you do. This yummy recipe won’t let you down!
- Two 6-ounce cans line caught white meat tuna packed in water, drained
- 2 ribs celery, minced
- 2 tablespoons minced red onion
- 1 teaspoon fresh dill, finely chopped
- 1 tsp dijon mustard
- 4 Tbsp vegenaise or mayonnaise
- 2 tbsp capers (optional)
- juice of ½ lemon
- ¼ tsp salt
- Freshly ground black pepper
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, dill and capers (if using). Add the vegenaise or mayonnaise, mustard and season with salt and pepper. Stir to combine. Add lemon juice and mix well.
- Serve on toasted wheat bread or a bed of lettuce.
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