I don’t know what meal time is like at your house, but if it’s anything like ours, it can be a bit daunting. Between the diet limitations for myself and our picky eaters, serving up the same old meal time after time can be quite boring, to say the least.
I like excitement in my dishes. With so many spices, vegetables, fruits, and various ingredients to play around with, there should never be an excuse for dull meals. Trying new things and experimenting in the kitchen can be fun!
So today, I took our usual, plain old tuna salad and revamped it a little.
- 1 can tuna
- 1 tin sardines (Yup, I add sardines to my tuna salad. They are loaded with protein, calcium, and healthy fat. Plus you will never know it’s there! I promise.)
- cubed pineapple, to taste
- diced dill pickles, to taste
- ¼ cup raisins
- sea salt, to taste
- 1-2 tablespoons olive oil
- ½ teaspoon crushed garlic
- avocados, as many as you want to serve
- Open and drain the tuna and sardines. Add both to a medium size bowl and mix. Add a pinch of salt. Cut up the pineapple and add to taste. You can either use canned or fresh. Cut up the pickles and add to taste. You can use relish if you want, but I find most relishes have sugar added or other ingredients like dyes and thickeners. Add the garlic. Slice the avocado in half and discard the pit. I mix a bit of the avocado into the salad. This makes more room in the avocado and adds creaminess to the salad. Drizzle the tuna salad with olive oil and give everything a good mix.
- Spoon the tuna salad into the avocado bowl. Add a pinch of sea salt to the top and feel free to add more olive oil if you wish.
I also made a version with my homemade olive oil mayonnaise for the girls, since that is how they prefer their tuna salad.
For that recipe, I stopped after the pineapple and pickle went into the big bowl. I spooned half the contents into a separate bowl and added the mayonnaise to taste. I then added half of the extra avocado fruit and mixed well.