We never used to eat a lot of tuna or other fish around here because my ex husband was and is highly allergic to it. Add to that my trepidation where seafood is concerned due to the increasing toxicity of our oceans. So it’s pretty rare that we actually eat fish. But there are times when a clean eating tuna salad recipe is needed. Say, for example, on one of those morning when I haven’t been to the store but Mini Chef needs a lunch to take to school and tuna is the only thing in my pantry.
A while back, a reader emailed me and asked if I could redo a recipe for her. She had eaten a tuna wrap that she really enjoyed, but then read the ingredients and realized it was not clean. So she emailed and asked if I could “clean it up” for her.
Not being one to turn down a cooking challenge, I went to the web page she gave me that listed all the ingredients of the sandwich she liked so much. To say it wasn’t clean is an understatement. But I wasn’t going to give up easily. So I went to the store, bought some tuna, and got to work.
What I came up with is a tuna salad that is tasty, mild and enjoyable in several different ways. But my favorite was using it for tuna fish sandwich. You could try putting this into a wrap or just eating it by itself as well. It’s a mild and delightful salad that will also keep you pretty full and satisfied until dinner.
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
CLEAN EATING TUNA SALAD RECIPE:
This tuna salad makeover makes up a perfect batch for your next tuna sandwich!
- 3 (5 oz.) cans water packed tuna
- 1/2 cup Greek yogurt
- 2 tsp. lemon juice
- 1 medium carrot (grated)
- 1/2 tsp. dried dill
- 1 tsp. dried parsley
- 1 small tomato (chopped)
- 1/4 tsp. dijon mustard (no sugar added)
- 1/2 small white onion (chopped)
- 1 large hard boiled egg (chopped)
- 1/2 tsp. garlic powder
- 1 tsp. honey (optional - to taste)
- salt and pepper (to taste)
Mix all ingredients together in a large mixing bowl and serve.