Tasty & Healthy Tuna Salad: Why ingredients matter
I spent the morning on Pinterest (it’s my job! ;-)) pinning delicious looking recipes onto my Healthy Yummy board and became suddenly very hungry, realizing it was time for lunch. Even though I hadn’t pinned any recipes for tuna salad, I was craving it. It takes some prep but I tell you, if you have the ingredients on hand, and they are good, local, delicious ingredients, you can make the most mundane thing as tuna salad into something extraordinary.
This recipe is the Watson Family Tuna Salad Recipe. The main reason for the Watson moniker is because it contains the exceptional locally canned wild caught albacore tuna, that we sometimes luck out and get a case of for Christmas from my in-laws (thank you!!!) and where my husband’s Grandma Bessie actually used to work. Yes, I am concerned about the mercury in tuna so I don’t eat it very often, but tuna is actually quite healthy–it’s high in omega-3 fatty acids which helps heart health, brain health and is anti-inflammatory. Tuna also has selenium which helps with detoxing. So I balance the great health benefits out with the potential for mercury by not eating it too frequently.
This tuna salad is also special because it contains the (locally) famous Watson Homemade Dill Pickles. These dill pickles are spicy and dilly and really excellent and I’ve been honored with being taught how to make them. My sister-in-law and I make them every two years when the local cucumbers are in season (late August) making upwards of 50 jars to share between our families. So we have a bunch of jars in our cupboard but you can use any quality dill pickles you like. The other Watson ingredient is raw sweet onion. The Watsons like their raw onion (apparently growing up on tomato and onion sandwiches in the summer). Add in celery, a dash of salt, and a few pinches of cayenne and you’ve got a really tasty lunch.
Watson Tuna Salad (serves 4)
3 cans of high quality tuna
1/4 large sweet onion, diced super fine
2 or 3 stalks of celery, diced super fine
1 large dill pickle, diced super fine
2 or 3 Tbsp. high quality mayonnaise
salt to taste
a few pinches of cayenne to taste
2 ripe avocados, sliced for garnish (and to eat)
green leaf lettuce leaves
Drain cans of tuna and place into a medium sized mixing bowl. Break up tuna with a fork. Add mayonnaise and mix. Add all the rest of the ingredients and mix well. Place lettuce leaves on four plates, scoop 1/4 of the tuna salad on top of the lettuce, with a 1/2 avocado sliced on each plate. Dig in.
To your health,
Holistic Health and Nutrition Coach