Thursday, November 1, 2012

Tuna Sandwich

Serves 2-3


  • 1 5oz can solid white albacore tuna packed in water
  • 1 heaping Tablespoon celery
  •  ½ teaspoon white onion
  •  2 ½ tablespoons light mayonnaise


Place tuna can in the refrigerator for an hour before preparing or keep the salad in the refrigerator after it is ready- taste better cold. Open tuna can and leave the lid on while you squeeze out the water over the sink and keep the faucet turned on- to rinse the fishy water down the drain. Remove tuna using a spoon. In a medium size bowl, mash tuna well with a fork, just enough to break up the chunks. Using the fork, add celery, onion, and mayonnaise mix and mash it all up to incorporate. That’s it. For this combination of flavors, I used Best Food or Hellmann's Mayonnaise with Bumble Bee Tuna. Serve on toast with romaine lettuce, radishes and alfalfa sprouts; no other seasoning or spread is required. Garnish with chips or and pickles. I like this tuna salad for sandwiches or to spread on matzo. Tuna and other fish that contain omega-3 fatty acids help with optimal brain function and cognition and improve eye, skin and joint health; omega can also help protect you from certain cancers and is known to lift your mood. "Via" Omega-3 fatty acids, particularly EPA and DHA, have been shown to benefit the heart of healthy people and those at high risk for — or who already have — cardiovascular disease.

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