Tuna Salad

There was a point in my life when I was very poor. It was when I first moved away to grad school. New city. No family, no friends within reasonable distance. It was also the most exciting time in my life. It taught me that financially poor is bearable as long as you're not passionate or spiritually poor. Life lessons, if only you knew them while you were actually experiencing them.

At any rate, I lived off 2 things. Ramen and tuna. And not the whole tuna fillets. I'm talking the tuna in a can tuna. I ate ramen or tuna every day for well over a year.

I now hate ramen. And I just now started choosing to eat tuna over other things again.

I would always try to find ways to 'spice' them up. I was limited of course, so making ramen or tuna exciting was pretty difficult. There are ways though for tuna, i.e. mayo, mustard, lemon/lime juice, creole seasoning. And for ramen, I generally added things like celery or corn.

In particular, this recipe is one of the reasons I decided to delve into making tuna more often again. Tuna after all, is great for you. I think I first saw a version of this recipe in a Taste of Home magazine years ago, but don't quote me on it. It definitely 'spices' up tuna and is beyond easy.

What you'll need: tuna chunks, jalapeno pepper, green or banana pepper, onion, tomato, celery, garlic, mayonnaise, dijon mustard, lime, salt/pepper.

Dice jalapeno pepper, green pepper, onion, tomato and celery. Mince garlic. Add them all to a medium sized bowl. Add tuna, mayonnaise, dijon mustard, lime zest and juice. Mix and then season with salt/pepper to taste.  Put it between two slices of whole grain ciabatta bread and you got yourself a great sandwich, with ~330 calories. Enjoy!

Tuna Salad

2-11 oz packages of tuna

1/2 green pepper, diced

1 jalapeno pepper, diced

1 celery stalk, diced

1 md onion, diced

1 md tomato, diced

2 cloves garlic, minced

3 tbsp mayonnaise

1 tbsp dijon mustard

1 lime (zested and juiced (1 1/2 tbsp zest, 2 tbsp juice))

salt/pepper