Call me crazy (or you know, something we weren’t already aware of) but I’ve been having some really weird cravings this week. Not like a desert covered with uber amounts of sprinkles, toppings, chocolate, oreos, etc., but for tuna salad.
Weird, right? Who do you know that actually craves tuna salad?
Not me, that’s for sure. (Until recently, I guess?) I didn’t eat it as a kid. Actually I thought it was the grossest thing ever. Avoided it like the plague. It smelled fishy and came in a can. I complained every time my mom even opened a can of tuna because it stanked up the whole house. Um, EW. Said a Jimmy Fallon voice. Those skits are hilarious. Do yourself a favor and watch them…yesterday.
Anyways, back to my random a** tuna salad cravings.
To answer the question you’re casually wondering but think it will be too awkward to comment about below: NO I am not pregnant. Lolz. Just having weird cravings, ya know. Kind of like when you’re on the whole30 and you start dreaming about cheezy bread pizza halfway through even though you haven’t eaten anything like that in years.
No? Just me? Okay then. Moving on…
I’ve made this tuna salad so many times (read: I’m slightly obsessed with it) so I don’t even need to look at my own recipe anymore. I honestly didn’t even remember any of the measurements at first because I usually just dump everything in, taste, and dump in some more of whatever it needs.
- 1 (5 oz) can of wild albacore tuna in olive oil, drained
- 2 Tbsp Primal Kitchen Foods mayo (or homemade mayonnaise)*
- 2 Tbsp chopped onion (red or yellow)
- juice and zest of ¼ lemon
- 1-2 sprigs fresh dill, leaves removed and chopped
- 1 Tbsp capers
- 1 pickle, diced
- 1 tsp dijon mustard
- 1 tsp white wine vinegar
- pinch of salt
- fresh ground black pepper, to taste
- Avocado halves, for serving
- Crack open a can of tuna. Drain most of the olive oil in your trash can, then dump it in a medium-sized bowl with the mayonnaise, and gently break up the meat with a fork.
- Chop up the onions, toss them on the tuna. Mix in the dill, capers, pickle, mustard, pinch of salt and pepper. Stir until well combined.
- Season with extra salt and pepper, to taste.
- Serve on top of lettuce, or eat straight from the bowl. You could also eat these as lettuce wraps, or in avocado boats like shown in the picture if you wanna get all fancy on me.
Do you like tuna? What’s your favorite way to eat it?