Ray’s Recipe For One: Your Heart Will Love This Tuna Salad

Yesterday was Easter Sunday. I am a most fortunate guy. I have great neighbors. My backyard neighbor invited me to join her family for Easter Sunday dinner. She is a great cook and sensitive to my weird healthy dietary habits – A special thank you, T!

Let’s see. I want to make sure I have it right. If yesterday was Sunday, and a special one at that, today is get back on track day, a great day, and a Monday all rolled up into one. It doesn’t get much better. Unless it is Friday. Fridays are always good. I also like Wednesdays, hump day. Don’t forget Tuesdays and Thursdays, they’re the slices of bread surrounding hump day, and are always good, especially if they’re whole grain (Sometimes, I don’t get my attempts at humor.). If you think I’m forgetting about the weekends, no way – I was made for weekends. All of this brings me back to today, Monday. It’s a healthy eating, high on protein, light on the calories, nutritious, light up your life kind of meal. With that great intro, back by popular demand, one night only, buy your tickets in advance, hold the applause for Tuna Salad!

The exit doors are locked. Don’t think boring when you think Tuna Salad. Reread Herman Melville’s, Moby Dick? Okay, we’re not talking the great white whale and Captain Ahab. We’re talking something better, white, albacore Tuna, packed in water. When you finish consuming your tuna salad with this recipe, you’ll be able to leap tall building with a single bound. You’ll be faster than a speeding bullet. Hold that thought, I just got through watching a rerun of Superman.

Put away the fishing pole. Cancel reservations for the deep sea expedition. Take a trip to your local supermarket or Amazon and pick up a pouch, packet, skinny envelope of the gold, white albacore Tuna packed in water. Make sure it has the the American Heart Association symbol for heart healthy on it. Mine looks like this:

Albacore.png

We’re talking easy, squeezy here. Tear open the top, use a fork to drop the tuna into a bowl – there is no scaling, cleaning, and fish intestines (I’m a guy, with a live little boy inside me. I was going to say guts instead of intestines, but the Food Channel might be reading). I make my tuna around noontime so it can chill in the fridge while I spend my day blogging, tweeting, exercising, and trying to find cheap flights to Vegas.

I mash (guy speak) the tuna, do the Texas two-step to the fridge, grab the low-fat mayo in one one hand. My other hand seeks out a jalapeno, cucumber, and cilantro. You may ask yourself, ‘Why didn’t he make two trips to the fridge?’ If you’re a guy reading this, you understand. If not, it’s wired into our genes, it goes back to when we were barely standing erect, much like some of my high school friends. Let’s just say, they were insensitive to how others felt.

I use a slicer – Be careful amigo, you could lose the tip of a finger. Although, it would add some protein to the tuna (that’s the little boy again). I don’t use it with the cilantro. I use cooking scissors. I take the paper thin jalapeno and cucumber slices, chop, chop with the knife into smaller cubes and put the trio in with tuna and mayo and mix. Five minutes, twenty seconds start to finish. Now you understand the need for the two hand approach in the fridge. I was going for new PR. The tuna goes in the fridge. I put Siran wrap on it first. I’m letting it chill. It’s Y time. The elliptical machine will worry about me if I’m a no-show.

A half hour before dinner, I pull out my salad greens, cherry tomatoes, the remains of the cucumber, and almonds (yes, I keep my almonds in the fridge – they like to chill out.). The box says triple washed, ready to eat baby kale and baby spinach. I don’t argue with the ready to eat wording. I take a large handful and put it into a large bowl (I did wash my hands before I started). I use the slicer on a thicker setting with the cucumber – the reason? I’m trying to make this look nice for you and Pinterest. I eyeball the cherry tomatoes and cut them in halves. Sprinkle almonds around in a male haphazard manner and I can see the finish line. I turn to my salad dressing of choice, Modena balsamic vinegarette, and EVOO. Think healthy heart. A healthy heart is a happy heart – that’s what my veterinarian told me when I had my yearly physical. I still don’t understand when she checks my stomach my right leg involuntarily jumps at 80 miles an hour.

We’re almost done, stay in your saddle for a few more seconds. Back to the fridge, the tuna is waiting. I take it out and place it as neat as a guy can on the salad. Dinner is ready. It’s easy, healthy, and an attitude popping meal.

Now the whole truth and nothing but the truth. After the photo on the right. I plopped (guy speak) the rest of the tuna on my salad. My oh my it was good. I give it two thumbs up.

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3 thoughts on “Ray’s Recipe For One: Your Heart Will Love This Tuna Salad

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