Tuna Salad

Wow it has been awhile since I have posted. I have been compiling my blog post, but haven’t blocked out the time to post them. With the school year in full force, it has been crazier then what I expected. Dropping kiddos off at two different schools and then taking my youngest back four days a week in the afternoon for speech/language class has me on my toes. Plus Rob and I both training for triathlons coming up makes it hectic right now, but I am loving every minute of it. So I am trying to dedicate more time to my blogging!

With things keeping me busy I need something I can easily grab quickly and eat on the go if needed. There are times I am working out right up until I have to go pick up the youngest  two in the morning. I don’t like to wait until I get back home before I get something into my body to eat after working out. So lately it has been tuna salad. I eat it with plantain chips, apples, celery, or cucumbers. It is refreshing and hits the spot every time!

I make my own mayo that you can find here. Feel free to substitute with a healthy store bought one too.

TUNA SALAD

Ingredients:

• 3 cans of tuna ( I like Wild Albacore Tuna that I get from Costco)
• Chop fresh onion or a handful of shakes of dried chopped onion
• 1 tsp of ground fennel ( I use whole seed and ground in a pepper shaker)
• Himalayan salt and ground pepper to taste
• 1 cup of mayo

Directions:

1. Empty tuna into bowl and break up with a fork
2. Add seasonings and mix in
3. Add the mayo and mix until combined

Serve with apples, plantain chips, celery sticks, or put make a cucumber sandwich.

Enjoy!

 

Homemade Mayo

One condiment I love having around is mayo, and I love that I can make it myself. This basic recipe can also be used to to make dips by adding in different seasonings, and dressings like honey mustard dressing.  I use this mayo to make chicken salad, egg salad, tuna salad, and broccoli cold slaw.

I have tried several different versions of homemade mayo, but this is the best one and it includes a video tutorial for making your own. You can find it here along with Nom Nom Paleo’s video. I have had the best results with using an immersion blender.

 

1 egg yolk (I save egg white and throw in with my scrambled eggs), 1 Tbsp lemon juice, 1 tsp dijon mustard, 1 Tbsp water, pour in avocado oil up to 1 cup mark.

Use immersion blender ( I got mine here) until blended. About 3-5 minutes.

When it is done, it will be thick like mayo.

I just leave mine in the fridge until I am ready to use it. My mayo last 1 week past the expiration date of the egg.

When making tuna salad, egg salad, or chicken salad I mix in the seasonings I want to use into some mayo and then mix into the salad. I always start with a small amount of mayo as I can always stir in more to my liking.

I also like to make honey mustard dressing. Kiddos enjoy it with their chicken. Sometimes I add it on top of salads too. It is not as thick as normal honey mustard though, but I am ok with that.

Start with 1/4-1/2 cup of homemade mayo. Add in 2Tbsp each of mustard and raw honey. Add in 1 Tbsp of vinegar.

Whisk it all together.

Then serve up or store in fridge. Mine last for a about a week sometimes longer.

So what are you waiting for???  STOP buying mayo and START making your own!