I am a big fan of tuna salad. I could eat it all day as a matter of fact. As I continually endeavor toward cleaner eating post-FBC (F-bomb breast cancer), I am avoiding the mayo-laden tuna salads and eating only sustainable tuna. Speaking of which, I am crazy about the Wild Planet brand because it is sustainably caught, has six times the omega 3’s and low mercury (no one can so “no mercury”).
My friend, MaryAnne generously allowed me to share her Tuna Salad recipe on The Silver Pen. MaryAnne is one of those girls who is gorgeous, fun, smart and wonderfully talented. When I am fortunate enough to be invited to her home for a dinner party, I always find her in the kitchen perfectly turned out and cool as a cucumber (unlike me who is always frazzled by dinner planning, preparation and service…and then clean-up).
Thanks for sharing, MaryAnne!
MaryAnne’s Tuna Salad
- 1 can of sustainable Tuna
- 1/2 cup of chopped Nicoise olives
- 1/2 cup chopped Italian parsley
- Juice of 1 lemon
- Toss all together with EVOO (I had to ask her what EVOO means…”Extra Virgin Olive Oil”)
- Season with black pepper
How easy peasy is this (Silver Lining)? It’s fantastic on a bed of arugula. The perfect, high protein lunch or dinner or snack…or even breakfast (why not?)!
We are seeing the birth of a new perspective of the world, where ecology and economics are two sides of the same coin.
– Leif Johansson