I’ll be honest, I’ve had an aversion to tuna salad my whole life because the only tuna I’d met came from a can and smelled like dog food.
After college I lived with 3 girls, two of whom ate canned foul smelling-dog-food-tuna fish far too often. I found it nauseating.
Thankfully, I came to know and love tuna sashimi; which I eat it far too often.
My cousin, Megan, foodie and runner extraordinaire, sent the following email-with-tuna-salad-recipe my way. Not sure how you feel about canned tuna; if you can stand it (pun intended) see her email below, if you can‘t, maybe find a cute and generous tuna fisherman?
Hello love!I so went to a Mediterranean deli the other day and had the best tuna salad so I attempted to recreate it at home with a few twists. Here is a rough version on the recipe….the measurements are guesses as I just throw it all together, so you may want to play with it as well to make sure what is below actually works.Mediterranean Tuna Salad2 – 12oz cans premium white albacore tuna1/2 c – greek yoghurt1/3 c – organic mayonnaise with olive oil (I use Spectrum Naturals, can be found in Harris Teeter)–Leave out or substitute any of the below for items you prefer1/4 c — chopped red bell pepper1/4 c — chopped red onion1/4 c — chopped artichoke hearts1/4 c — chopped sun-dried tomatoes3 tbsp — olive tapenade3 tbsp – small capers1 tbsp — fresh lemon juice1 tsp — garlic powdersalt and pepper to tasteMix all of the ingredients together, add more or less of the greek yogurt and/or mayo to make it the consistency of wetness/dryness you prefer.Enjoy!(image hijacked from yummly.com)