Eating tuna is a special lunch treat for me. Since being pregnant and nursing, I’ve avoided eating tuna because of the potential mercury levels.
But this week, I’m trying to eat more protein, so I decided to make my favorite tuna salad. This recipe is delicious on a sandwich, but I especially like eating it with a fork and crackers!
Tuna Salad Extraordinaire
- 5 oz can chunk light tuna
- 2 T. mayonnaise or vegenaise (I love grape seed oil vegenaise.)
- 1 1/2 t. lemon juice
- 6 grape tomatoes, halved
- 1 T. chopped red onion or green onion
- Freshly ground sea salt to taste
- Dash of parsley
Mix mayonnaise and lemon juice. Add tuna, tomatoes, onion and parsley. Mix well. Add sea salt to taste.
*Something about the lemon juice adds a yummy twist to traditional tuna salad.