Firstly, a small announcement…I’ve decided to venture into the world of pescetarianism. This means basically being a lacto-ovo vegetarian (eggs and dairy products are OK, but no meat), yet still consuming seafood. I’ve been an on-again-off-again vegetarian for most of my life, but I notice that whenever I go vegetarian, I find myself hungry all the time from not eating enough protein. Plant-based sources of protein (nuts, legumes, etc.) just don’t cut it for me. The perfect solution: going pescetarian. I’m not against eating meat by any means, and I don’t plan on staying pescetarian forever. I may only do it for a few months. But for the time being, my two main reasons are 1) it’s cheaper, and 2) non-organic meat is full of hormones and antibiotics that I don’t feel completely comfortable eating, and organic meat is very expensive.
Appropriately, I made tuna salad today. I love a good old-fashioned tuna salad, but I decided to add Kalamata olives and capers to this one for some extra flavor. I also used green onions instead of the traditional red onion, since I find raw red onion to be a bit too pungent for my taste. Enjoy!
Tuna Salad with Olives and Capers
Makes 1 or 2 servings
- 1 can tuna packed in water, drained
- 2 celery stalks, diced
- 2 tablespoons chopped green onions
- 6 olives, chopped (any kind you like)
- 1 tablespoon capers, drained
- 1 tablespoon light mayonnaise
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- Salt and pepper (to taste)
There really are no instructions to give besides “mix everything together in a bowl”. Don’t you just love recipes like that?!
I decided to eat mine with some heirloom cherry tomatoes and sliced avocado, rather than putting it in a sandwich. If you put it in a sandwich, I would use about half of it. It’s extremely filling – I didn’t even need a snack between lunch and dinner. Just what I was going for!