I give my kids tuna no more than once every two weeks because of mercury levels found in tuna. The older they are, the more they can have.
Prep time: 5 minutes
Total time: 10 minutes
Yield: enough for 4 sandwiches
3 cans albacore tuna (I like mine packed in olive oil)
2 long stalks celery cut into strips and finely chopped
1/4 c. finely diced red onion (about 1/4 cup) optional
3/4 c. mayonnaise (Best Foods is GFCF, but not soy-free)
1/2 tsp. salt
1/2 tsp. celery seed
- Drain oil out of tuna by pressing top into the flesh once you’ve opened it.
- Flake tuna apart with hands and add all remaining ingredients. Serve between slices of your favorite gluten-free bread (we use Udi’s) or atop greens for a healthy salad with a sprinkle of balsamic and a squeeze of lemon.