Are You Saying “No” to Tuna?
Tuna has been quite the newsworthy fish lately, popping up in all kinds of reports. The New York Times ran an article last month on dangerous levels of mercury in tuna used in sushi. A recent post on Sustainablog takes a look at the safety of canned tuna as well.
If you’re concerned about health risks (or have given up fish for other reasons), but can’t get enough of that lunchtime staple, here’s a simple recipe for an alternative to traditional tuna salad:
1 Can of chickpeas (Bonus points if you can soak them yourself. Find instructions here.)
2 Heaping tablespoons of mayonnaise, or alternative (My favorite is eggless Vegenaise.)
1 Tablespoon flax seed oil
1 Medium carrot, shredded
1/3 Cup chopped celery
4-5 Sprigs of dill, chopped
Salt and pepper to taste
This is a really simple recipe with a boring name that I considered jazzing up, but couldn’t think of anything more creative. The ingredients are common garden vegetables and so you may have all the ingredients needed right in your backyard. If not, a quick trip to the farmers’ market will take care of it. This dish is simple, flavorful, and just a really good way to taste the food without a whole lot of 