I love food, travel, and being creative in the kitchen. I keep my recipes simple and fresh so you can make them around your table too.

The best tuna salad you’ll ever eat! I don’t make tuna nearly enough but when I do, I go big and I keep it healthy. 4 cans White albacore tuna, drained Light mayo, 1Tb Dijon mustard, 1-2 TB Lemon juice and zest, 1 lemon Avocado, smashed Dill pickles, chopped Cucumber, chopped Purple onion, chopped Pickled jalapeño, chopped Relish, 1/4 C S&P (Sriracha salt ) Combine all ingredients and refrigerate overnight. ETC. I hate draining tuna, so I toss all tuna into a strainer and push out the liquid that way instead of each individual can. emoji I actually made 8 cans of tuna this week so these measurements are a rough idea. emojiI love adding a big spoonful to lettuce cups, in a wrap, or on top of toasted wheat bread. Take out any ingredient you don’t like or add something you do. You can never have enough lemon juice or zest in your tuna salad! I crumbled the TJ French onion cheese on top which was a delicious way to add just a little bit of flavor.