Simple Tuna Salad

I haven’t had tuna in probably over a decade. The last memory I have of it, is when my friend’s mom would make a batch and serve it with toasted bread and fruit salad. Yumm.

The reason I’ve avoided it for so long, is because I just couldn’t trust the sourcing or quality. However, during a recent grocery store trip, a colorful box of Fishwife caught my eye, and I had to look it up. Then, the next week, one of my favorite people on IG gave @‌Fishwife the green light…so when it went on sale, I picked up two cans!

All the seafood from Fishwife is sustainably sourced, with each product being 100% traceable on the blockchain, from egg to tin. Packed by hand, the origin of each type of fish is thoughtfully selected by the makers.

I knew I wanted to make some salad with it, with added eggs, to make it more filling…and it was delicious!

Here is my simple recipe…

Ingredients

• 2 cans of fishwife tuna

• 2 boiled eggs

• 1/2cup mayonnaise or plain yogurt

• 2 ribs of celery finely chopped

• 1 tablespoons red onion minced

• 1 tablespoon sweet pickle relish (see note 3)

• Redmond’s salt + pepper

• Squeeze of lemon

Directions

Mix everything and serve with toasted sourdough or lettuce wraps

Store refrigerated for 2-3 days in glass container.

If you’ve been holding off on tuna like me, give Fishwife a try and let me know what you think!

xo Christina