Tunatastic!

I've loved tuna since I was kid brown bagging tuna sammies for lunch at school. But as an adult worrying about mercury (females of childbearing years beware!) and sustainable fishing practices (endangering giant fish and dolphins alike), the tuna aisle makes my head swim. This kind of tuna is low in mercury but only if fished from these waters, but it's endangered in one of the oceans, and who knows if it's been line or troll caught or what. Not to mention "light" means skipjack and "white" means albacore and... and.. and... AAAUUUGGGHHH!!!

Then I discovered Wild Planet.

All of their canned fish is sustainably caught. According to their website:

In order to adhere to the highest standards of sustainability possible, each product in our line is carefully researched according to the reports generated by leading environmental organizations.

Plus they are all high in omega 3s (brain power and healthy skin, thank you) and low in mercury. Phew! They even clearly label each variety so you can find the ones with the lowest mercury or highest omega 3s, depending on your priorities. And they call things by their name - no more light vs white. Best of all, it tastes good - like fresh fish, not fishy mush. And it only costs a dollar or two more a can than the other stuff - way worth it for my health and the planet's. The only ones not loving this find are my cats - you don't drain these cans, so they miss out on their bowls of tuna juice. Oh well, they have other treats.

I'm betting, like me, none of you eat your tuna straight from the can. Regular tuna salad can be ho-hum mayo-soaked gunk. But with a little creativity, it can be full of flavor as well as nutrition. Here are some of my favorite tuna salad recipes.

Apple Classic Tuna Salad

This is the tuna salad I grew up on and it is still my favorite to this day. The combination of apple and tuna is wonderful. I recommend using Smart Balance mayo, but your favorite brand will work as well. Also experiment with the type of relish: sweet, dill, green tomato, or (my personal favorite) Wickles. Whatever you like, it will work great in this recipe.

1 5oz. can tuna
1 Tbsp mayo
1 tsp mild yellow mustard
1 Tbsp relish
1/2 crisp apple, chopped

Mix together all ingredients. Eat on crackers or in a cold or hot sandwich or wrap. I love this on traditional crackers, like Saltines, Ritz, or Wheat Thins. Pairs well with cheddar or American cheese.

Savory Celery Tuna Salad

This salad has a much deeper, more complex flavor palate. I recommend using Smart Balance mayo, but your favorite brand will work as well.

1 5oz. can tuna
1 Tbsp mayo
1 tsp dijon mustard
1/2 tsp celery seeds
1/4 tsp celery salt
1/3 cup chopped celery stalk

Mix together all ingredients. Eat on crackers or in a cold or hot sandwich or wrap. I like this version in a grilled melt on rye with swiss or provolone.

Pesto Tuna Salad

1 5oz. can tuna
1 Tbsp basil pesto, drain off much of the oil

Mix tuna and pesto. Eat on crackers or in a cold or hot sandwich or wrap. I like brushing a crusty french bread with pesto olive oil or spreading a sandwich thin with pesto mixed with mayo to make an aioli. Top with fresh mozzarella and fancy greens or heirloom tomatoes for a very adult sandwich.

Salmon Salad with Lime Crema

I used some of my leftover Lime Crema from yesterday's sweet potato tacos to make this fresh tasting salad. For a change, I used a can of Wild Planet salmon - a great substitution in any of these recipes.


For the Lime Crema:

1 cup sour cream
1/4 cup chopped cilantro
2 Tbspn fresh lime juice
2 tsp fresh lime zest
2 cloves garlic, crushed
1/2 tsp salt

Blend all crema ingredients together in a medium bowl. Makes a full cup of crema. Refrigerate leftovers.

For the salmon salad:

1 5oz. can salmon

1 Tbsp lime crema

Mix salmon and crema. Eat on crackers or in a cold or hot sandwich or wrap. Today I sprayed a skillet with olive oil PAM and, on medium-high, crisped a tortilla topped with salmon salad. To finish, I sprinkled it with crumbled cotija for an easy fish taco, perfect for this season of the 500 Taco Summer.