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This delicious, fast to make, 4 ingredient tuna salad tastes like what you would enjoy in an authentic New York deli-style restaurant.
With many of us stocking our pantries with shelf-stable essentials right now, the question is…how to make this stuff taste good when we eat it? In my view, tuna is one of the easiest canned meats to turn into a gourmet dish…deli-style tuna salad!
How to Buy the Best Tuna
Don’t use just any tuna, though. Definitely don’t buy supermarket brands that frequently include sneakily named additives like “broth” (aka MSG) and other undesirables.
Regarding the type of tuna to look for, opt for “light” instead of Albacore or “white” tuna, which has three times or more mercury. Also avoid “gourmet” or “tonno” tuna. These options are made with bigger yellowfin tuna and can contain mercury levels comparable to canned white. (1)
I also recommend choosing sustainably caught tuna either sourced from the Atlantic or tested by a third party to be free of toxins. This brand and this brand are excellent.
Most tuna comes from the Pacific, and these critters swim all the way up to the coast of Japan, which dumped tons of radioactive water into the ocean during the Fukushima nuclear reactor accident in 2011. The problem has not yet resolved nearly 10 years later with the very strong potential for much more contaminated water to be released into the Pacific in the near future. (2)
Once you have yourself some safe tuna to use, shelf-stable pantry staples can be easily made into a gourmet dish!
Deli-Style Tuna Salad
This delicious, fast to make, 4 ingredient tuna salad tastes like what you would enjoy in an authentic New York deli style restaurant.
- 1 tin Light Skipjack tuna preferably Atlantic sourced and/or third party tested
- 1/4 cup green onions chopped
- 1/4 cup mayonnaise
- 1/2 tsp sea salt
Drain tuna and place in a bowl. Add sea salt.
Add chopped green onions.
Blend for 30 seconds with a stick blender.
Serve with crackers or on a bed of salad greens.
Refrigerate leftovers in a glass container with a lid. Stays fresh for 3-4 days refrigerated.
(1) Albacore vs Light Tuna Mercury Levels
(2) Safety of Fukushima Wastewater Release
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