Cut 1 stalk of celery, one heart of palm, 2 pickles (get some extras out for the fam, pickles bring people to the kitchen) in quarters & then chunks. Coarsely chop a quarter red onion, a green onion including the white, half a tomato, half an avocado and one handful of mama's dilly beans. One scoop of capers (if your mom doesn't can green beans) or if you just like them. Quarter 10 olives, we like the green ones from TJ's. (Much like pickles, get out some extras if you want 10 in your salad... finger puppet bandits...) Add all this veggie magic to your tuna.
Now for the condiments: huge rounded spoonful of basil mustard (any kind will do), quarter cup organic mayonnaise, serious drizzle of lemon olive oil.
Spice it up! I do dill, sumac (if you aren't familiar, stay tuned, this stuff is awesome!), salt & pepper to taste. Mix it up. This tuna salad is amazing as a stuffing for endive leaves or romaine hearts. Makes tuna sandwiches worthy of a parade, if your feeling chilly put it on some bread with cheese in the toaster oven for 5 minutes. For tonight's dinner I topped a green salad with it: organic romaine, organic carrots, another green onion, the other half of the tomato & avocado. Dressing is NOT required:)
Kate made organic toast with coconut oil & garlic. Serves 4 with 2 sandwiches for lunch the next day. Super proud of this one, enjoy!!!!
