Almond Tuna Salad

February 16, 2015



There’s nothing like going away for a week to kick your butt into eating healthy again.  I don’t know what it is, but all my will power goes right down the drain the second I step on an airplane.  My eyes seem to get bigger and every bad carb looks better than the other.  I think I ate more bread in the past week than I have in the past year, and I hate to tell you I enjoyed every single sinful moment!  But now, it’s sad to say it’s back to reality:(((.  I got home from visiting my parents in Florida and the first thing I did, OK maybe the 20th thing I did was clean out my kitchen cabinets and refrigerator.  We got home Saturday night and shhh, don’t laugh I had to finish off my bad week of eating with a deep dish Malnati’s pizza:) Yumm!!  I got out of bed early Sunday morning and I got rid if every unhealthy thing we had, and I had to do it fast!  I was racing to get everything out of the house before my husband woke up, if he had walked down the stairs 15 minutes earlier I would have been in big trouble.  Marc isn’t good at throwing stuff out, I on the other hand am amazing.  I know it isn’t something to brag about, I know there are starving people in the world, and ugh….I’m stopping there, now I feel like a total shit head!  Next time my unwanted groceries  go straight to a homeless shelter!!

So now that I feel like a terrible person, let’s talk about this almond tuna salad.  It’s carb free, vegan, and it’s also packed with great flavor and a crunch.  I used grape seed oil vegenaise and at first I wasn’t sure if that was the best choice, but as I added more seasonings the flavors seemed to marry together very well.  Use your favorite mayonnaise in your recipe and let me know how you like it.  I hope you enjoy it as much as I do.

Almond Tuna Salad
  • 2 large cans solid white tuna, packed in water
  • grape seed vegenaise, or mayonnaise of your choice ( I used about ¼ cup, but I like it on the dry side)
  • Juice of ½ a lemon
  • ¼ cup chopped italian parsley
  • ½ cup chopped celery
  • 4 scalloins, chopped ¼-1/2 cup sliced raw almonds
  • kosher salt to taste
  • coarsely ground black pepper to taste
  1. Drain the tuna in a colander and rinse with cold water, then press out liquid using the back of a fork.
  2. Mix in desired amount of vegenaise or mayonnaise of your choice along with the lemon juice.
  3. Add in the remaining ingredients and toss until well combined.
  4. Season to taste.


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