Tuna Salad

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Tuna Salad over bed of spinach and arugula + some roasted veggies

 

Periodically, I just want something *super* easy, from a prep-work perspective, and those are the times I turn to Tuna Salad for one of my meals for the week.  This is how I make enough for 6 servings for a week, since Mr. Batch always sneaks some when I’m not looking:

  • 4 cans canned tuna, drained, and flaked with a fork, to break-up any big chunks (I like the kind that is packed in water)
  • 1/2 cup jarred mayo (I don’t use the Paleo mayo made with avocado oil … nor do I make my own … but if you do, good on ye!  I DO use full-fat mayo because the ingredients are words I recognize: eggs, canola oil, vinegar, salt. The ingredient lists for “light” or “fat-free” mayos scare me!)
  • 1/2 cup chopped olives — I love Trader Joe’s jarred Olive Tapenade Spread — but if I don’t have that, I chop my own pitted kalamata olives
  • 1 Tablespoon dried dill
  • 1 sweet onion, fine-diced

Put all ingredients in bowl and stir to combine. Season, to taste, with salt and pepper, lemon juice, other dried herbs, etc.

This week, I will enjoy this on a bed of lightly-dressed fresh spinach + arugula. And will add some of the roasted veggies from my Roasted Chicken Over Vegetables, that I will re-heat slightly.

 

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Ingredients for Tuna Salad — can add dried dill and other seasonings, to your taste