Crunchy Tuna Salad

February 15, 2010

Crunchy tuna salad

Every weekend I try to plan out my meals for the week. That is also when I take the time to make all of my time consuming meals that can get overlooked during my busy work week. If I don’t get a chance to do my cooking over the weekend, then this salad is usually my backup plan. It’s completely adjustable and can be eaten by itself, thrown on a bed of lettuce, stuffed into a pita or squished between slices of bread, or made into an open faced tuna melt with a slice of cheddar cheese. Most of the time, I eat it in a salad or on the go tossed with a handful of crushed whole wheat crackers. It’s probably safe to say that this salad gets made just about every week because it has a crave-able flavor I yearn for, not to mention I love its no-fuss fix-ability. I can make a huge batch in a matter of minutes and enjoy it throughout the week.

I’ve mentioned veganaise in the past and I’ll mention it again because it is the one and only “mayonnaise” I can tolerate. I have strange aversions to “real” mayonnaise and this seems to keep those feelings at bay. I know it seems a little ironic to use anything vegan in a tuna salad, but hey, it works for me (I’m sure regular mayo works just fine). This salad gets it’s crunch factor from pickles and celery – tons of celery.