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

Ingredients

• 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)

Directions:

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?