June 25

Jalapeño Dill Tuna Salad

You know what I hate? I hate people that complain about the scent of canned tuna fish. Talk about the most overdramatic subset of people ever. “OMGGGG IT SMELLS SOOOO BAD.” Like, please. What do YOU have against canned tuna fish? Oh I’m sorry, you have a problem with one of the most genetically perfect sources of protein ever? Go on. Shoo. Just stop reading my website.

Actually, JK. I only have a few readers, so I need every one of y’all. Stay and complain about the tuna. Just know I don’t like it.

How could you hate THIS!

How could you hate THIS!

As you can gather from my past entries, making a big batch of something for lunch at the beginning of the week is one of my biggest tips for surviving eating clean. When I have something readily available that tastes delicious in my fridge, my chances of eating it are at like 99.9%.

I saw this jalapeño dill tuna salad originally in the 21 Day Sugar Detox cookbook, and have adapted a few things about it over the past couple of years. It just takes a few minutes to assemble, and it lasts in the fridge for 3-4 days!

Serving it in an avocado isn’t required, but it certainly is a Fancy Nancy way to eat your lunch, isn’t it?

JALAPEÑO DILL TUNA SALAD

INGREDIENTS

  • 3 5oz. cans of tuna fish
  • 3 stalks of celery, diced
  • 2 jalapeños, seeds removed, diced
  • 1/2 medium red onion, diced
  • 1 cucumber, diced
  • 1/4 cup mayonnaise** – you may want to add a bit more (SEE BELOW FOR MY NOTES ON MAYO)
  • 2T dried dill
  • 1.5t garlic powder
  • sea salt & black pepper
  • 1 avocado (per serving)

    Didn't wind up using that red pepper. In case you were wondering.

    Didn’t wind up using that red pepper. In case you were wondering.

DIRECTIONS

  1. Chop all of your ingredients (celery, jalapeños, onion, cucumber). Add to a large mixing bowl or directly to a large tupperware.

    Gorgeous veggies!

    Gorgeous veggies!

  2. Drain your cans of tuna, and add the tuna to the mixing bowl/tupperware.
  3. Add the dried dill, garlic powder, salt & pepper. Mix well.
  4. Add the 1/4 cup of mayo slowly, mixing well.

    That red onion gives a nice pop of color!

    That red onion gives a nice pop of color!

  5. Cut your avocado in half & remove the pit. Spoon the tuna salad in the avocado halves and enjoy like the Fancy Nancy that you are!

    Choose the smaller avocados for this!

    Choose the smaller avocados for this!

***MAYO: Lots of people make their own mayo, which I think is amazing. I used to do that myself, but lately just haven’t had the time. If you CAN make your own, you should. I like this recipe and this recipe. If you DO NOT make your own, I really love this brand, JustMayo, which has primarily clean ingredients and is definitely better than regular old mayo. I’ve found it at Sprouts & Whole Foods.