Tuna Salad

Tuna salad is quick and easy to make and provides good protein and healthy fats. You want to make sure you are using wild-caught light tuna as it has a lower mercury content then some of the canned tuna varieties available. This can be served in cucumber cups, with chips or on its own for a easy go-to lunch. Our son loves to eat this with plantain chips and a side of sweet cherry tomatoes and carrot sticks which gives him healthy fats, protein and veggies.

Ingredients:

-          2 cans of light tuna, drained

-          1 stalk of celery, diced

-          1/3 cup mayo

-          1 tbsp fresh parsley, finely chopped

-          Salt and pepper

-          Variations:

o   Lemon Dijon tuna salad: add in 1 tsp fresh lemon juice and ½ tsp Dijon mustard

o   Curried tuna salad: add in 1 tbsp curry powder and 1 tbsp raisins

Directions: In a medium mixing bowl, mix all the ingredients together. Season with salt and pepper to taste and you’re done! Easy-peasy!

To serve in cucumber cups: slice a cucumber into thick slices, about ½ - ¾ inch thick. Using a small spoon (or melon baller if you have one), hollow out the cucumber to create a cup (without scooping all the way through so that your cucumber is not a bottomless cup when you’re done) and fill each cup with a spoonful of tuna salad.