I know I haven’t offered a recipe in a while because of my ill fated move to NC, but this one should well make up for my absence.
I didn’t think I would like tuna salad without pickle relish but this one……
is delicious and so good for you, The pear adds a bit of sweetness that was otherwise missing. On the other hand, the tuna is good even without it.
It’s loaded with fresh green ingredients and dressed with my homemade mayonnaise (that I always have on hand).
Something about eating tuna salad just makes me feel like I am doing an amazing favor for my body. With all the fresh ingredients and sustainably caught tuna, I know it’s a really positive addition to my diet.
I came up with adding capers because I was thinking about how to replace the pickle relish. Its not the same flavor profile as it is salty rather than sweet but it really gives it a boost and I love it. I ate the whole first batch within an hour of making it.
The first time I ate it with the pear. The second serving I ate it without the pear. I enjoyed it both ways equally!
The batch in the picture is my second batch and I still love it. It is again doubtful that it will last to the end of the day!
So whip some up with your favorite sustainably caught tuna!
- 1 can of Wild Planet light tuna (you can use albacore too)
- ⅓ cp homemade mayonnaise
- 1 tbs capers
- 3 tbs organic celery
- 1 rounded tbs parsley, minced
- ½ hard boiled pastured egg
- 3 tbs green onion, sliced then chopped
- ¼ tsp himalayan sea salt
- 1 medium garlic clove, about ¾ tsp minced
- 1 fresh ripe organic pear, washed
- Drain and squeeze out excess liquid. Mix all ingredients together. Add more mayonnaise as needed.
- You can use a whole hard boiled egg if desired
- Serve a scoop on half of a sliced organic pear that has been cored