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
Using a potato masher, mash up the chickpeas, mayo, oil and dill until it has a chunky consistency, similar to tuna. Mix in the carrot, celery, salt and pepper. Toast up some rye or whole wheat bread, spread it on, and you’re good to go. Serve with lettuce and tomato if you’d like, and an organic pickle on the side. Double the recipe and you’ll have lunch all week.
The flax seed oil is high in omega-3 fatty acids and replaces what you’d be getting from the fish. If you’re using non-animal derived ingredients, you get the added bonus of not having to worry about the salad spoiling if it’s unrefrigerated all day, or out in the sun. It will also keep longer in your fridge — if it’s not all gobbled up immediately, that is.