Tuna Fish Temptation

Lately, I am hungry all the time.  And, certain foods set off hunger pangs in me like nothing else.  Mostly fish.  For instance, when Tiffany posted all about her sushi dinner, I almost lost it.  I spent a good hour that morning wondering how I could get my hands on some safe-for-pregnancy sushi (meaning the veggie kind) for breakfast.

The other day, my friend told me that when her mom was pregnant, she had a serious craving for tuna salad sandwiches.  I swear to you – a light turned on.  I had to have it.  And, after consulting my OBGYN, I did.  (I get paranoid, okay!?)

Tuna salad sandwiches were a staple growing up.  My mom made it best.  Tons of onions and celery for the best crunch possible.  She also kicked it up a notch with some jalapeno and red pepper flakes.  I wouldn’t do it any different – well except that I do.

I start with the basics.

Tuna, onions, celery and serrano.  These days, you cannot give me enough spicy food.

And I cannot be content with a tuna salad without some grass.  The sticky icky good stuff.

Can you guess this ingredient without clicking here?

Then, some standards in my tuna salad.

I don’t like my tuna salads too mayo-y.  I hate seeing a tuna salad just drowning in mayo.  And, I personally don’t like using so much mayo in my food.  In fact, I haven’t eaten mayo since this post.

My favorite half substitute for mayo is dijon mustard – especially in my tuna salad.

It is rich like mayo but also packs a flavor punch.  This allows me to use the bare minimum of mayo possible for my tuna salad.

What you get in the end is a satisfying and comforting tuna salad made to quell any craving.

Until the next one strikes.  I’m thinking anchovy pizza.  Anyone?

Tuna Salad


  • 2 (7 oz) cans of chunk light canned tuna, drained well
  • 1 stalk of celery, finely chopped
  • 1/4 cup chopped onion, finely chopped
  • 1 hefty tsp of dried dill
  • salt, to taste (start with a pinch and move up)
  • 1/2 tsp garlic powder
  • 1 tsp red pepper flakes, adjust to taste
  • 1 tbsp dijon mustard
  • 1 tbsp mayo (I used Hellman’s with olive oil)
  1. Combine all ingredients and mix.  Add more or less dijon mustard and/or mayo to your desired creamy-ness consistency.
Please note that it is not recommended for pregnant women (or women of child-bearing age) to eat a lot of tuna due to the mercury levels.  Generally canned tuna has lower levels of mercury than other tuna, but should still be eaten in moderation.  (Source)  
And moderation I did.  I had a sandwich (light on the spread) to quell a craving.  Binks has claimed the rest and has brought it for lunch.

Are you a fan of tuna salad?  Any substitutions you make?  Been craving anything lately?  


Filed under Lunch

17 responses to “Tuna Fish Temptation

  1. I love tuna salad. And I’m in for anchovy pizza. My mom makes a great tuna salad too (don’t moms always make the best?) – she sometimes adds a chopped hard boiled egg and/or cottage cheese, so good! When I make it myself, I add in some mashed avocado too (to replace some of the mayo).

  2. My tuna is similar…but I add chopped tomatoes (w/o seeds), chopped spinach…and sometimes a little turmeric and curry powders. I also use vegenaise instead of mayo—the grapeseed variety. It’s a little lighter than mayo, and I keep it pretty dry (I add whole grain mustard, but that doesn’t add much creaminess—I’ll have to try a regular one!).

    ….usually a bit of black pepper instead of red…everything else is the same!

    I love tuna…can’t get enough 🙂 Crab cakes fill that craving for me too, but they’re definitely way more expensive to make…

  3. I love tuna salad! I don’t make mine in a traditional way. I like it with celery, red bell pepper, spicy mustard, red wine vinegar, cracked pepper and nutritional yeast. Sometimes with hard-boiled egg, too!

  4. I don’t think I’ve ever used dill or had it in tuna before! Neat idea 🙂 For your next fishy meal… consider pissaladiere! I used to eat it ALL the time in France 🙂 http://www.foodnetwork.com/recipes/melissa-darabian/pissaladiere-recipe/index.html

  5. my sister can eat a can of tuna on bread every single day if she had to…lol i can do the same with sardines! neat recipe very yummy!

  6. that rainforest canned tuna is mercury free! So glad you could get your fix. I think I’d die too. Ugh.

  7. I LOVE dill! I don’t eat tuna, but I get my dill fix by making dill bread. I haven’t had it in ages!

  8. I had tuna today! hehe. I had it from the Whole Foods Salad bar with some spinach, tabouleh, beets, tomatoes, barley, and goddess dressing. But i try to limit tuna to once a week because I’m in my child bearing age and will prob try to get prego in a year or so.

    Your tuna salad looks PERFECT! I’m not into a lot of mayo either…just a touch 🙂

  9. I’m kind of iffy on tuna. I can handle it in small doses but it better not be anywhere near mayo or I will freak out!

  10. I’m a big tuna and fish fan. I don’t know how I’m going to resist sushi cravings when I’m preggos!

  11. good shout. i love tuna, i might start using that instead of biscuits! im also a big fan of cottage cheese and ham to stave off hunger, i think its something to do with the protein?

  12. I do not really eat tuna, but I do eat chicken salad, and I LOVE it with some dijon mustard! So delicious!! Glad you found something to quench your craving 🙂 Have a great weekend!

  13. Yay I’m happy you finally got your fishy fish 🙂

    Dill is awesome and such a random ingredient but it makes a world of difference!

  14. Mmm, yum! I’m craving tuna salad RIGHT NOW! I had every intention of making some this morning to bring for lunch – but ran out of time. Tomorrow, for sure! I usually put curry powder in mine for a little kick! And I use mostly Greek yogurt for the “wet”… with just a bit of mayo and mustard mixed in. Sometimes nothing can replace that mayo tang!

    (I’m catching up on blog posts – I’m 3 weeks behind! aaah!).


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