Tuna Salad Recipe

As promised, here’s my tuna salad recipe. It’s not very fancy or complicated, but it tastes good to us. Make sure you always buy tuna in water rather than tuna in oil. It’s much better for you. I know there is a lot of talk about fish with high mercury levels. I’m still looking over all that information trying to decide what a “safe” source of fish is….

For now I just buy canned tuna in water. Let me know if you hear of any way of getting fish that is guaranteed to have no mercury in it.  Tuna is much better to eat than fish that swim at the bottom of the ocean like shrimp and lobster. They are basically bottom feeders and eat all the garbage that floats down there.

For a small amount of tuna salad you can use a 5 oz can of tuna. For every can of tuna you’ll want to add 1/4 c mayonaise or vegenaise, 1/2 t mustard and 1 slice of a sweet pickle.  Some people add onions and celery, but we don’t really like those. You can add a chopped up tomato for color and flavor if you have one available.

Many people aren’t supposed to eat mayonaise for health and cholesterol reasons. That’s why I mentioned vegenaise. It is made from all natural ingredients and is egg-free and cholesterol free. We love it at our house and don’t think the tast is compromised at all.  I am now free to use recipes that call for mayonaise and can use it freely without guilt.

I hope you like this tuna salad recipe. You can adapt it to your taste and amounts needed. If you’re just making it for 1 or 2 people, a 5 oz can of tuna should be plenty. If you’re feeding a larger crowd then you can double or triple this recipe.