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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Tuna Salad 2.0

Tuna Salad 2.0

Most college students have Domino’s on speed dial. However, my late night food of choice was always tuna salad. That’s right – tuna. Lisa Rinna would have been damn proud because I owned it ba-by! In fact, I used to always order my tuna from the same sub shop in town (shout out to Wildcat Pizza!). As my mama always said, "when you find something you love, you don't let it go." And so I didn’t, until that very sad day that I finally had to move off campus.

While my love affair with tuna has not yet faded, I certainly don’t order it as much as I once did. The reason for this is similar to how I feel about ordering Caesar salads at restaurants, and that is - much like it is difficult to find a great Caesar, it is equally as difficult to find a good tuna salad. Am I right? I recognize that I may be coming off somewhere between a connoisseur and a crazy person, but alas it’s the truth! And it is for this reason that I went straight to the kitchen.

Tuna is one of those items that seems to be in everyone’s pantry. Unopened, the shelf life is long and it’s great to have on hand when you’re hungry and don’t feel like stepping foot outside. It’s quite simple to jazz up and much like my Protein Packed Chicken Salad (recipe now posted), I took an alternative twist to the traditional recipe here. Rather than mayo, I mix the tuna with avocado and Dijon mustard. I add in some spices and a touch of lemon juice to give this tuna a spicy, zesty tang great to add on a melt, fill up in a scooped tomato or just snack on with your favorite fruits and veggies.

 

 

The Break Down:

(Serving Size: 2-4)

  • Tuna packed in water - 2, 5oz. cans
  • Avocado – ½ medium, halved seeded and peeled
  • White Onion – 1 small, chopped
  • Celery – 2 sticks, chopped
  • Dijon Mustard – 1 tbsp.
  • Lemon – Zest 1/4 of a lemon
  • Garlic Powder – 1 tsp
  • Cayenne – 1 tsp
  • S&P

 

How to:

1.     In medium bowl, mash tuna with fork to desired consistency

2.     Add onion, celery and avocado and mix

3.     Include dijon, lemon juice, spices and salt and pepper to taste

4.     Mix to desired consistency

 

Tips & Tricks:

  • Shelf life - 48 hours refrigerated in sealed container
  • Make it spicy! Add 1 tbsp of your favorite hot sauce (I love Frank’s) and mix in with ingredients
  • For the ultimate tuna melt, heat broiler and set bread with tuna under for 3 minutes with cheese of choice or until melted

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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