Here’s a light, summery, no-cook recipe for those days when it’s just too darn hot to use the stove but you still want something satisfying to eat. Tuna is also super protein rich – 3oz has about 20 grams of protein (and only 100 calories).
You may have heard that you shouldn’t eat tuna very often because it contains high levels of mercury. Did you know that albacore (white) tuna has 3x the mercury that light tuna does? This is especially important to know if you prepare it for young children. Children under 6 shouldn’t eat albacore tuna more than once a month to avoid mercury poisoning. Read more.
Adults can safely eat light tuna once a week or more depending on your gender and weight. If you are worried or curious about how much tuna you can eat, here’s a handy tuna calculator. Yep. It says that I can eat 12 oz of light tuna per week. That is a lot of tuna.
Cheese is optional, unless you’re from Wisconsin like I am, in which case it’s not. I love me some havarti!
Lemon Pepper Tuna Salad Sandwich
|Prep time||10 minutes|
- 6oz chunk light tuna in water
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon pepper
- 3 tablespoons diced celery
- bread (best with sourdough, rye or white)
- cheese (best with provologne, swiss or havarti)
|1.||Drain tuna, mix all ingredients (except bread and cheese!) in a small bowl, divide between two sandwiches or make one big sandwich and slice in half.|