Tuna salad is a ubiquitous lunch option, usually sandwiched between two soggy pieces of bread, or scooped on top of some wilted lettuce. This no-fish recipe turns tuna salad on its head, giving you the same great zingy taste you’d expect from your old school favorite, without any of the mercury issues found in most of our canned tuna supply. Almonds and sunflower seeds provide a surprising stand-in for tuna here, and supply plenty of mercury- and hormone-free protein and vitamin E. You’ll also avoid wayward stares when you take out your non-fishy-smelling sandwich at lunchtime. Enjoy!
To view the recipe, visit MindBodyGreen.
Adapted from a recipe by Kris Carr.