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

1. Drain oil out of tuna by pressing top into the flesh once you’ve opened it.
2. 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.