Almond Pesto Tuna Salad
After three years of working through my gut issues, I experienced one of the most exciting breakthroughs in my life. And I have to say, this milestone really opened up my eyes to the possibilities of healing and change through consistency and commitment. I developed major allergies to nuts and seafood since childhood. Having a seafood allergy particularly sucked because of how much I appreciate variety in my diet and how nutritious they are.
At the beginning of my gut health journey, I wouldn’t have thought about ever getting to a place where I could have tuna or salmon. Three years forward and I’m enjoying these incredible foods in awe of our bodies’ ability to heal.
This salad is one I created on my birthday to entertain guests. I used the ingredients I had in my fridge without any planning, and the combination worked really well. It is a really delicious and nutritious spring or summer day lunch and makes a great centerpiece on your picnic table.
Ingredients:
🔸2 cans of Wild Caught Elite Tuna by Safe Catch. Use a mercury tested, sustainably sourced, wild caught and non-GMO, BPA free source.
🔸1 small Organic english cucumber, halved
🔸2 medium sized organic tomatoes, thinly sliced
🔸1 cup parsley, finely chopped
🔸2 TBSP capers or more as you prefer
🔸1.5 TBSP dijon mustard
🔸1/2 teaspoon Redmond or Himalayan sea salt – adjust as you prefer
🔸1 Red Bell Pepper
🔸 227 g cooked fusilli or penne Cassava Pasta or Quinoa Pasta. I use Jovial Cassava pasta as it is my favourite, grain-free kind. You can use quinoa or wild rice pasta as well, which are both quite delicious, gut healthy and nutritious alternatives if you couldn’t find cassava pasta.
🔸1/4 teaspoon ground pepper
🔸1/4 cup almond pesto – I make my own and have linked the recipe here:
https://www.binherkitchen.com/2021/05/21/almond-seeds-creamy-pesto/
🔸2 TBSP apple cider vinegar
🔸2 TBSP extra virgin olive oil
Mix all ingredients until the salad is consistently blended; though make sure you are gentle to avoid breaking the pasta shells . Sprinkle parsley leaves and some diced red bell peppers for decoration and chill for half an hour before serving.
Please leave your comments and questions below.
Love,
Behnaz
