Tuna Salad (No Mayo)
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Having just enjoyed this tuna salad sandwich for lunch, I must say that this is the best I’ve ever had, both for its taste and for its health benefits.
Instead of using mayonnaise, I mixed in lemon juice, vinegar, mustard and my cauliflower tofu white sauce. If you like tangy, you’ll love this.
Also, come to think of it, instead of Tuna, I used canned Wild Alaskan Salmon.
Healthy fats, healthy proteins and lots of veggies.
I served my veggies on the sandwich and on the side, but if you prefer, you could finely chop onions, celery, or whatever else you enjoy in your tuna salad.
I served it on a toasted Ezekiel sesame sprouted whole grain bun.
Enjoy!
- 1 can Wild Alaskan Salmon could also use Tuna
- 1 tbl fresh squeezed lemon juice
- 1 tbl white distilled viengar
- 3 tbl Jane's White Sauce
- Canned Wild Alaskan Salmon
- Jane's White Sauce
- Ezekiel sprouted grain sesame buns
Disclaimer Policy: This website is intended to give general information and does not provide medical advice. This website does not create a doctor-patient relationship between you and Dr. John Day. If you have a medical problem, immediately contact your healthcare provider. Information on this website is not intended to diagnose or treat any condition. Dr. John Day is not responsible for any losses, damages or claims that may result from your medical decisions.
Leave a Comment