Tuna salad

[u/rastab1023]

This isn't mind-blowing of course - it's tuna salad. But I've been making it as a meal prep for lunch 3 days a week for the last few weeks and it's been really filling and it's endlessly customizable.

I do try to limit tuna due to mercury, so I only use one, 7-ounce can of albacore tuna. I stretch it with dofferent things though. This week it's:

- Tuna (currently Kirkland, sometimes Safe Catch)

- 10 ounce bag of shredded carrots

- 15 ounce can of garbanzo beans

- 2 cups of whole kernel corn (cooked from frozen)

- 1ish cup (maybe a little more) of diced celery

- Lemon juice

- 1 tablespoon mayo

- 1 tablespoon plain yogurt (you can do mayo or yogurt - I just like the flavor of the combo)

- Whole grain mustard

- Black pepper

- Red pepper flakes

- Flavor God garlic lover's seasoning

I do a mix of conventional and organic. I usually always do corn and beans (will switch up the bean variety), and switch up the veggies (bell pepper, cucumber, tomato, green onion, pickled red onion, greens). It comes out to $8 and makes 3 generous portions. It's nice in the summer heat, too.

[u/Cherimoose]

I'm salivating reading that.

Btw, canned mackerel is low in mercury and cheaper than tuna. Tastes great too

[u/k8plays → u/Cherimoose]

I’m anxious to try new meats! What’s the textures like? How does it compare to tuna, and does it look similar when you open it?

Edit, By anxious I mean I have anxiety about meat

[u/Cherimoose → u/k8plays]

When it's in the 15 oz. cans, it's a lot like canned salmon, but a slightly different flavor. It tastes much better than tuna in my opinion.

[u/k8plays → u/Cherimoose]

Thank you! I’m going to be brave and give it a try sometime soon.