I’ve always been a fan of tuna salad and I have many fond memories of tuna, celery, and mayo sandwiches. It was always chunk light tuna, packed in water. Then I switched to solid white, also packed in water, but then switched to half and half due to the higher mercury content in white tuna. And now I’ve become a fan of tuna packed in olive oil instead of water. I guess you could say “lesson learned” from dating an Italian.
I also try to pick pole and line caught tuna. It’s a little more expensive, but I think worth it. Here are six reasons to choose pole and line tuna from Greenpeace Australia Pacific:
- Fewer sharks, turtles, whales and dolphins will be killed.
- It’s easier to keep a lid on overfishing.
- Tuna species under pressure will be given a break.
- More local fishermen will be employed.
- Developing coastal nations will benefit.
- It won’t hurt your hip pocket!
Not your mother’s tuna salad
Serves: 4
Adapted from Food & Nutrition magazine, January/February 2016
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| Tuna salad |
Ingredients
1 Tablespoon Dijon mustard
2 Tablespoons red wine vinegar
1/2 teaspoon dried thyme
1 clove garlic, finely chopped
2 cans (5 ounces) tuna packed in olive oil
1/4 cup Greek olives, roughly chopped
1/4 cup crumbled feta cheese
Directions
1. In a medium bowl, whisk together Dijon mustard, red wine vinegar, thyme, and garlic.
2. Mix together tuna, olives, and feta.
3. Serve over mixed greens or with some crusty bread.
Kara Cooks and Eats 