Monday, November 16, 2009

Mark's Tuna Salad

My husband can make a good meal, even though I rarely see it! Last night he made tuna salad for us for dinner. This recipe could easily fit into a traditional foods lifestyle if you alter the ingredients some. I used mayonnaise purchased from The brand is Wilderness Family Naturals. It contains no soybean oil, and is all natural. I would omit the relish and replace it with finely chopped naturally fermented pickles and add a little honey for sweetness. You would probably want to leave out the lawry's salt as well. I would have used celtic sea salt, but the hubby was making it, so..

Here's his recipe:

2 7 oz cans tuna, drained(We like albacore)
1 jalapeno, finely chopped
1 clove garlic, chopped
3 tbsp extra virgin olive oil
lawry's salt(to taste)
2 free range hardboiled eggs, chopped
1/4 cup sweet relish(we like Wickles)
sweet mesquite seasoning(to taste)
1 tbsp grainy mustard
mayonnaise, to the consistency that you like

Combine all ingredients in a bowl, serve with crackers, as a sandwich or in a salad. Mark had a sandwich with raw pepperjack cheese, and I had it served over a salad with raw pepperjack, fresh avocado and homemade dressing.

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