This is by far my favorite type of sandwich. It’s cheap to make, packs lots of protein, and it’s very tasty. Because most tuna contains a lot of mercury, it’s advisable not to eat it more than twice a week. Also, brands like Raincoast are sustainably sourced and tested for low mercury levels. They also taste much, much better than your classic “Clover Leaf” product.
(Experiment 1) Tuna salad
Ingredients
- 1 can tuna I highly recommend the brand Raincoat
- 1/4 cup mayonnaise
- 1/2 green onion finely minced
- 1/2 rib of celery finely minced
- 1 tsp moutarde de meaux or 1/2tsp dijon mustard
- 1 tsp fresh lemon juice
Instructions
- Open the can of tuna and remove excess water from the can and dump it in a mixing bowl. Using a fork flake the tuna until there is no big chunks. Add remaining ingredients and stir .
Notes
This will be good in the fridge for 3 days but you may need add some mayo and mix it again.