Tuna Salad, 2 Ways

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Apparently,  I had a harder day at work then I thought.  I went to Taco Bell for a snack after work and the cashier gave me a senior discount.  I am 47.  Its a good thing I am not sensitive about my age.

Fortunately,  the rest of my week has gone much better than that.  Graduation season is over so my Saturdays in the bakery should get much less stressful.  This weekend I made some decisions, some big, some not so big, but now that they are made, I am feeling like a weight has been lifted off my shoulders.I worked all of Sunday and most of Monday and got a rough draft of my Whole30  project almost completely done.  I haven’t worked that hard on pulling together a project since I was in college.  Now all I’ll have to do over the next two months is polish it and add recipes to the file as I find stuff that I like.

I know I said I was going to be gone until the end of the month  but you know I just can’t quit you for long.  So here I am with a post with some yummy tuna salad recipes for these hot, muggy, I gotta eat but I don’t want to heat up the house kinda days.  I serve them with sliced vegetables.

Harvest Tuna Salad

Adapted from Melissa Joulwan’s Well Fed Week Nights Cookbook

1 5 oz can tuna, packed in water

2 TBS dried cranberries

2 TBS pecans, chopped

1 stalk celery,  thinly sliced

2 scallions, thinly sliced

1/2 tsp Dijon mustard

1-2 TBS mayo

Drain the tuna.  In a small bowl, combine the tuna, cranberries, pecans, celery,  and scallions.   Add mustard and mayonnaise.  Stir well.  Serve on a bed of greens and sliced vegetables.

Curry Tuna Salad

1 5 oz can tuna, packed in water

1/2 apple, diced

2 TBS raisins

2 TBS sliced almonds

1 stalk celery, thinly sliced

2 scallions, thinly sliced

1/2 tsp curry powder

1/4 tsp lime juice

1 -1 1/2 TBS mayo

Drain the tuna.  In a small bowl, combine the tuna, apple, raisins. almonds, celery, scallions, curry powder, and lime juice.  Add the mayonnaise.  Stir well.

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