tuna salad

Wild caught? Open-system farmed? Land-based farmed? Long line? Troll/Pole? The choices for choosing fish and seafood can be mind boggling with each species having a separate set of sustainability issues. One way to make this easier is to buy your fish and seafood from a reputable sustainable fishmonger, my Toronto choices are Fisherfolk and Hooked. If you don't have access to a sustainable fishmonger, the people over at Sea Choice created this handy guide and an app that give green, yellow and red ratings to most species. It's a great resource for quick reference while you're out and about.

tuna salad

1 can happy water packed tuna, drained and rough chopped
1/2 green apple, diced, skin-on
2 stalks celery, diced
3 tbsp red onion, diced (or green onion)
5 kalamata olives, pitted & chopped
3-4 tbsp homemade mayo
3-4 tbsp fresh herbs, rough chopped (I used basil, but dill, thyme, rosemary would be lovely) lemon zest, 1/2 lemon
salt & pepper, to taste

Combine all ingredients in bowl. Transfer to vessel of your choosing. I've used cucumber boats today (scrape seeds out with a spoon and fill), last week I used a 50s housewife iceberg lettuce bowl.

tag #frompastatopaleo on Instagram to show me your finished dishes!