Serves 4
20 oz canned tuna, drained
½ cup avocado oil mayo or vegan mayo
1 Tablespoon lemon juice
1 teaspoon dill weed
2 ribs of celery, thinly chopped
⅓ cup shelled sunflower seeds
4 large leaves of lettuce
4 ribs of celery, cut into sticks
Gluten free crackers
salt/pepper to taste
- Drain the tuna and put it in a medium sized mixing bowl.
- Add the rest of the ingredients and mix well.
- Put equal servings on top of each of the lettuce leaves.
- Serve with celery sticks and gluten free crackers.
Recipe Notes:
In this recipe, I add the sunflower seeds in for their nutritional benefit. They can also be sprinkled on top of the tuna salad. The celery sticks and crackers can be used to dip into the tuna salad and make this a complete meal. This recipe makes a great light lunch that’s quick and easy to prepare and take with you. If you refrigerate it, make sure you consume it within 3 days. For a tasty variation, replace the lemon juice and dill with the same amount of lime juice and chili lime seasoning, use more or less to taste.
Did You Know?
Health experts caution people to eat tuna in limited amounts due to the mercury levels that it can contain. Do some research so that you know which types of tuna are lower in mercury levels; it may surprise you that the price doesn’t always equate to a better health choice. Some of the more expensive tunas can also have more mercury. Make sure you only buy tuna (or any other fish) that is labeled “wild caught” to ensure your getting a good quality. Farmed fish can be full of toxins and may not be raised with adequate standards. We eat tuna once per week because it offers a plethora of health benefits, and it’s a great protein source. Look up current recommendations so that you are informed about the risks and benefits of eating tuna.
