It's crunchy. It's salty. It's sweet. Oh, and it takes ten minutes to make a batch that will last all week! I am a boat person myself, mostly because I can pile on more of the delicious tuna salad, but feel free to be a biter if you prefer to pop a quick mouthful of fuel on the go. Ingredients
PreparationStart by rinsing the canned tuna using a colander. A wire mesh colander works well with smaller pieces of food like tuna. Run the tuna under room temperature water and break it up into small flakes so it's thoroughly rinsed. Push the remaining water out and let the colander drain in the sink while you prep your veggies. Dice the celery, dill, red onion and sweet pickle into small pieces. Thoroughly combine all ingredients in a medium mixing bowl and top with fresh cracked pepper to taste. Food For Thought...Rinsing canned tuna may seem like a tedious step. Here's why it's a great habit to incorporate into a healthy lifestyle: sodium reduction. Sodium is an important mineral in our diets but, like most things, it's only beneficial in regulated quantities. So give your tuna a "de-salting" and "de-tin-can- flavor" bath before making your boats and bites. Enjoy! Nutrition Information
Personal Nutrition Template InformationAmount Per Portion
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