I don’t cook much in the summer and my meals are usually a mix of fresh fruits, veggies, and salads from local markets and farms. That means lots of berries, tomatoes, and greens.
Tuna salad has been my fallback meal when I don’t have anything high in protein that is prepped or planned. Here’s my latest quick and easy tuna salad, or if you have a bit more time and the ingredients, try tuna with pickles and greens.
I took a break from tuna salad for a few years but returned to it using a plant-powered egg-free and oil-free mayonnaise recipe instead of classic mayonnaise.
Wishing you the best seasonal fruits and veggies.
xoxo,
Erica
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Tuna Salad with Pickles and Greens {free}
Tuna Bagel
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Just a reminder about tuna (from a can or fresh): Tuna contains mercury in the form of methyl mercury. It's ok to eat tuna in moderation, about one to two cans of mercury a week (6 to 9 ounces) is safe, according to the FDA. If you're a child or a pregnant or breast-feeding adult, it's recommended to eat less. Remember you can replace tuna fish salad with salmon salad or other fish that contains less mercury.