A Fresh Take on Tuna Salad!

Dec 02


On a short break between clients, I came home completely ravenous. When I squeaked open my fridge, my cupboards, I saw nothing: no ready-made food, no leftovers, no quick grab-n-go’s. Frankly, we’ve been so spoiled with leftover Thanksgiving veggies that I forgot to prepare meals this week! I needed to eat something – so I scavenged my way to an amazing lunch!

I found a can of tuna in the back of the can cupboard, some miscellaneous veggies in the fridge and a few in the freezer. Voila! Check out my recipe!


1 can chunk white tuna in water, drained
1 small carrot, sliced
2 medium-sized dill pickles
1/8 onion, diced
1/4 cup frozen peas, thawed
1 Tbsp shredded cheddar (or parmesan)
1/2 Tbsp olive oil
1/4 tsp garlic powder
salt, pepper to taste

Combine ingredients, stir and dig in! Serve with a slice of Ezekiel toast or whole-grain cracker. YUM!

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