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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Tasty Tuna Salad

I remember becoming addicted to tuna a year or two ago. I was literally ordering it at every restaurant I could and buying buckets-full from the deli of my local market. My little obsession began costing me quite a pretty penny.  I needed to figure out how to recreate the dish I loved so much and even to clean it up a bit so I wouldn’t be consuming so many calories from all the mayo that traditional recipes call for.

On a side note the four best places for an awesome tuna salad (in my opinion) are:

  • Walter’s 2 go in Beverly Hills, Ca
  • Coffee Pub in Las Vegas, NV
  • Ice Cream Plus in West Hollywood, CA
  • Whole Foods Market (locations nation-wide)

So I came up with a tried and true combo that’ll satisfy not only your tuna cravings, but also your protein requirement for a great lunch meal or snack.  In this recipe, I used imported yellowfin tuna packed in water, that I bought at Whole Foods. Keep your consumption of imported tunas low, as they unfortunately have higher mercury levels. Interestingly enough, US and Canadian pole/troll caught tunas are very low in contaminants and what I generally buy (Wild Skipjack tuna being my favorite and overall lowest in calories and fat). 

I love eating this tuna by itself, but it also pairs phenomenally well with gluten free crackers, sweet potato tortilla chips, rice cakes, or even atop a salad.  To make it a bit creamier, I added unsweetened coconut milk, and for an optional sweet finish I added 15 dried blueberries.

Tasty Tuna Salad
1 serving

1 can tuna
1 tablespoon vegenaise (I used the one with grapeseed oil)
2 teaspoons unsweetened coconut milk
Juice of 1/2 lemon
1/8 cup red onion, finely chopped
15 dried blueberries

Drain tuna, empty into a bowl, and break up with fork. Add vegenaise, coconut milk, lemon juice, onion, and blueberries. Gently mix until combined. 

This entry was posted in Food, Gluten-Free, Lunch, Nightshade-Free, Tuna. Bookmark the permalink.

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