By Chris Newport, MS, RDN/LDN, CISSN

Whenever I think of tuna salad, I think of a cheap, cafeteria-style, drowning-in-mayo, sickly sweet blob of mush. In other words, it pretty much grosses me out. Until my husband made it. He’s clearly a tuna salad hero.

While he says that the best tuna salad is made from fresh tuna, using high quality canned tuna is an easy shortcut that makes for convenient and healthy salads and sandwiches that are packed with protein and omega-3 fatty acids. Plus, it’s great for low carb, high fat diets.

Give it a try. It’s far better than the cafeteria stuff!

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Tuna Salad

Course Main Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories

Ingredients

2 5oz cans Wild Planet tuna drained
1/3 cup mayonaisse organic, if possible
1/4 cup organic bread and butter pickles chopped
1/4 cup celery finely diced
1/4 cup red onion finely diced
salt
pepper

Instructions

Mix all ingredients in a bowl until combined. Taste and adjust seasonings as necessary. Keep in the fridge for up to 3 days. Serve with crackers, bread, or veggies.