Tuna Salad: So simple, right? But it has everything you need: protein, fats, & even a little carbohydrates and veggies! This meal is quick, easy, and portable. It’s perfect for lunches and keeps well in the fridge.
I often find myself scrambling for a meal when plans change at the last minute. No time to fix the meal I had planned, and we live to far from town to pick up something from a fast food joint or takeout from a restaurant. My husband and sons refuse to feel crummy just for the sake of a full belly, but I know they must have nutrition and good food or the grumpiest can creep in.
This quick dinner or lunch is also relied upon when I’ve forgotten to get meat out of the freezer. If the plan is to go to town for a pot luck or fund raiser, where they will have other food, I often take Tuna Salad. If there is a company catering the event, I call ahead and speak with the person in charge, explaining our food allergies. Most places won’t let you bring food in, unless you make prior arrangements. So far, others have sympathized and allowed us to bring in our own meal. We were even allowed to bring a cooler, with food and drinks to a Grand Junction Rockies game when my bosses took the entire staff to the ball park for dinner and a game. Tuna Salad, Zevia soda pop (no dyes or sugar are in Zevia), and homemade trail mix for treats at the game!
Tuna Salad is wonderful because it has meat, vegetables and carbohydrates all in one dish. Add some good quality olive oil and live balsamic vinegar to give it added nutrients and moisture. I used a cold pressed, mild olive oil from a local business. The olives are harvested and then cold pressed with in 4 to 6 hours after picking, so the full nutrient value and amazing taste stay intact. I get the live balsamic vinegar at a local shop too. They have many flavors that you can taste test. I choose the Serrano Honey Balsamic for the Tuna Salad.
A note on the balsamic vinegar: I have not eaten salad dressing for many years because the vinegar causes my tongue to “breakout”, get denuded patches and sometimes start bleeding. For years and years I was only able to eat salt & pepper on my salads. When the owner of Bella Balsamic gave us a demonstration and explained how sugar and additives are put in the vinegars to save time and money instead of using the long fermentation process, I had another ah-ha moment. If fermented correctly for the 8-12 years and nothing is added, maybe I could try this balsamic. Although a little nervous to try them, I taste tested the vintagers that day (like 6 different ones) and never had any trouble with my tongue! I was so very excited. Our favorite flavors are the balsamic’s infused with real foods such as blueberry or peach.
- 1 cup cooked sprouted rice If none in the refrigerator start 1st thing.
- 3 packages Tuna wild caught or 2 cans
- 3 carrots chopped. If organic, wash only. Peel non-organic carrots.
- 1 can black olives drained
- 1/4 cup olive oil I used a mild variety, but good with bold flavor too
- 1/4 cup balsamic vinegar I used Serrano Honey
- sea salt to taste
- black pepper to taste
Start cooking rice if you have none on hand. Add the tuna to the medium mixing bowl. I like to use the Mix-N-Chop to quickly break up the fish.
I love the smooth-edge can opener and the can strainer for the beans & olives. A quick way to slice olives is with the Egg Slicer
Add the rest of your ingredients and combine with the Mix-N-Chop. Store in the refrigerator until ready to eat.
https://www.pamperedchef.com/shop/Cook%27s+Tools/Mandolines%2C+Slicers+%26+Choppers/Egg+Slicer+Plus/1182 Egg Slicer
Don’t forget to pin this TUNA SALAD to your favorite Pinterest board for later!
Tools used in this recipe (click on picture to learn more):