Tangy Tuna/Salmon
Thanks for your kind words and helpful feedback on my 100th Post! Don't forget to enter the GIVEAWAY if you haven't, yet. A lot of you asked for recipes, so I'll be sharing one today. It's kind of overdue, because I've been making it repeatedly for four months, now.
The other day, I posted a food photo to Instragram / Twitter and the crowd went wild.
Yum! What is it? Where's the recipe? When am I sharing? I had to laugh a little, because the caption really explained it all: "Salmon avocado slaw." It's that simple, folks. Not much else to it but a little dijon mustard and apple cider vinegar. Combine, mash, and done. Yet, the inquiries rolled in. Well, folks, here ya go! I'm about to give you the inside scoop on my latest favorite mish-mash meal: Tangy Tuna.
It began when I started eating paleo. I made my own tuna salad-style tuna. It was about two or three hefty servings, and looked something like this:
So quick. So simple. So tasty. (And so filling! Fish = protein.)
Then, I continued making this mish mash, using whatever vegetables--raw or cooked--I had on hand. I stopped using olive oil and balsamic and instead swapped in apple cider vinegar and added a handful of plain, old fashioned slaw to bulk it up and eat my greens. It started to look more like this:
Soon, multiple times a week, I found myself making a tuna-mash of some sort, now often (okay, almost ALWAYS) incorporating avocados, which made it even better.
BELOW are my typical STEPS/ingredients, almost a daily ritual now.
1. One or two (3 oz.) cans (depends how hungry you are!) solid white albacore tuna, in water. Chunk light tuna works well too. No specifications, really. You should understand by now how there are little rules involved in this sorry excuse for a 'recipe.' (Also, you'll see below, you can of course swap out tuna for other tasty proteins!)
3. Whatever veggies you'd like to add. (Shredded or sliced carrots, celery, cucumber, SLAW!,... I go by what's in my fridge at the time. It works well and keeps it interesting.)
4. Add 1-2 Tbsp dijon mustard, and a tsp apple cider vinegar. (That's where the 'tangy' part comes in!) Add spices (dill! pepper!) to taste.
5. Combine, mash, fork, and eat.
It's just too easy, tasty, and filling. Bonus: it requires little to no thought, time, or effort. I make this way too often.
But thennnn, I decided that instead of getting mercury poisoning, I should switch it up and put 5 oz. of salmon in, instead. So I did. And it was delicious.
I'll definitely be using salmon a lot more often. But "Tangy Salmon" doesn't have the same ring to it. What should I call my Salmon mish mash?
That's it! The evolution of my "Tangy Tuna" mish mash, along with the easy-peasy recipe so you can make it yourself at home! It's quick to put together and keeps pretty well in Tupperware, so it's one of my go-to's when packing my bagged lunch in the morning. Highly recommended!
Dare you to try it out, and let me know if you become as obsessed as I am ;)
Omnivores: try chicken!
Vegetarians/vegans: try tofu or seitan. I'm personally not a big soy fan, though... how about quinoa?!
What are your favorite quick-and-dirty meals? What about for packing a bagged lunch?
The other day, I posted a food photo to Instragram / Twitter and the crowd went wild.
 |
Salmon Avocado Mash  |
It began when I started eating paleo. I made my own tuna salad-style tuna. It was about two or three hefty servings, and looked something like this:
 |
| Chop Lots of tuna, celery, carrots |
 |
| Combine Add a squeeze of lemon juice, heap on the dill, sprinkle ground pepper and sea salt, a few Tbsp dijon mustard, and a bit of EVOO, balsamic vinegar.  |
 |
| Mash With a fork or a masher (I don't know what it's called in culinary terms), combine the ingredients. Hence my dubbing this my "mish mash." |
 |
| Eat! |
So quick. So simple. So tasty. (And so filling! Fish = protein.)
Then, I continued making this mish mash, using whatever vegetables--raw or cooked--I had on hand. I stopped using olive oil and balsamic and instead swapped in apple cider vinegar and added a handful of plain, old fashioned slaw to bulk it up and eat my greens. It started to look more like this:
 |
 |
Soon, multiple times a week, I found myself making a tuna-mash of some sort, now often (okay, almost ALWAYS) incorporating avocados, which made it even better.
BELOW are my typical STEPS/ingredients, almost a daily ritual now.
1. One or two (3 oz.) cans (depends how hungry you are!) solid white albacore tuna, in water. Chunk light tuna works well too. No specifications, really. You should understand by now how there are little rules involved in this sorry excuse for a 'recipe.' (Also, you'll see below, you can of course swap out tuna for other tasty proteins!)
2. Half a ripe avocado.
3. Whatever veggies you'd like to add. (Shredded or sliced carrots, celery, cucumber, SLAW!,... I go by what's in my fridge at the time. It works well and keeps it interesting.)
4. Add 1-2 Tbsp dijon mustard, and a tsp apple cider vinegar. (That's where the 'tangy' part comes in!) Add spices (dill! pepper!) to taste.
 |
 |
It's just too easy, tasty, and filling. Bonus: it requires little to no thought, time, or effort. I make this way too often.
But thennnn, I decided that instead of getting mercury poisoning, I should switch it up and put 5 oz. of salmon in, instead. So I did. And it was delicious.
I'll definitely be using salmon a lot more often. But "Tangy Salmon" doesn't have the same ring to it. What should I call my Salmon mish mash?
That's it! The evolution of my "Tangy Tuna" mish mash, along with the easy-peasy recipe so you can make it yourself at home! It's quick to put together and keeps pretty well in Tupperware, so it's one of my go-to's when packing my bagged lunch in the morning. Highly recommended!
Dare you to try it out, and let me know if you become as obsessed as I am ;)
Omnivores: try chicken!
Vegetarians/vegans: try tofu or seitan. I'm personally not a big soy fan, though... how about quinoa?!
What are your favorite quick-and-dirty meals? What about for packing a bagged lunch?
