To keep your tuna salad fresh and cold when on-the-go, buy a 17oz Stanley Food Jar (thermos), fill it with very cold water and let it sit for about 5 minutes. Then dump out the water, add your tuna salad, and spin on the lids. You can now toss the thermos into your backpack, purse, car, etc and it will stay cold all day.
Yield: Serves 2 people (nutrition label is for 1 serving, half of the recipe)
Ingredients:
1 can Very Low Sodium Chunk White Albacore Tuna
1/2 of a ripe avocado
1 handful of fresh green grapes, each grape cut into 4ths, or smaller if you like
2 tablespoons of raisins (optional)
2 pinches of shredded carrot
1/4 teaspoon of dried dill weed
1 pinch of cayenne powder (or more if you like)
2 pinches of sea salt
2 tablespoons minced red onion
2 tablespoons chopped, unsalted cashews (or other nut, or seeds)
1/4 teaspoon ground black pepper
2 large stalks of celery, washed and trimmed
Dump everything except the celery into a bowl and mix until well combined. Use a celery stalk as a utensil, taking a bite of the celery with each bite of tuna salad.
There are several benefits to eating tuna salad with a celery stick. My favorite benefit: the crunch and natural saltiness of the celery helps satisfy cravings for salty and crunchy junk foods, like potato chips.
