Ever just not feel motivated? I don’t mean depressed/lazy, just….not motivated. That’s how the last few months have been. It’s not that I haven’t been cooking (which you can see on my Instagam page), I just haven’t felt like I’ve had anything to say lately. I think it’s because I started a FODMAP elimination diet just after my birthday in mid March, so I was super restricted for months as to what I could eat. It wasn’t nearly as bad as I expected (except the no wheat part…god, I missed bread and pasta!), but I just never had the right mindset to create or write about anything new. Except this tuna salad. This was ridiculously good, and may or may not now be the only way I will be making tuna for a long while!
Brief side note before I go back to the amazing deliciousness that is the tuna recipe: for those who don’t know what FODMAPs are, the name stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPS is just so much easier), and is a group of short-chain carbohydrates and sugar alcohols that can cause problems for people with digestive issues. The very short version of this is that I went to see a nutritionist to figure out a plan, spent 6+ weeks avoiding all the trigger foods (things like wheat, garlic & onions, avocados, lots of stone fruits, legumes, and so many more), then started reintroducing food one category at a time. I’ve just started week 6 of the reintro phase, and so far all is good! Tonight, I get to eat all of 1/4 cup of sweet potato…woohoo! There’s so much information available about this online, and for anyone who’s like me and has food sensitivities but isn’t sure exactly what they are, or who already does know but is trying to manage their issues, it’s a great method of either determining or avoiding those food triggers that can make life so painfully miserable.
Anyway, back to the tasty side of things. I’ve never been a seafood person, which is weird, considering I grew up on an island in Maine. I didn’t (and still don’t) like that ‘fishy’ taste. I’ve come to love scallops, I have loved crab cakes for a while, I like tuna, and I don’t mind the bites I take of the bf’s white fish dishes. I’m not even a big lobster fan. So while I feel like it’s sacrilegious to put ‘seafood’ and ‘tuna salad’ in the same sentence, it was always the closest I came to it. A fact that the bf now finds hilarious, because he considers canned tuna to be much fishier than most real fish. I don’t agree with him on that one at all, things like mackerel and even salmon are much fishier to me. But either way, I have always enjoyed a good tuna salad, and this one is fantastic. Fresh, bright, a little bit salty, oh so good!
Mustard Caper Tuna
I love this on rice cakes with roasted red pepper and arugula, but it's fantastic just straight up with a fork.
- 1 can solid white tuna of choice (I prefer Bumblebee, in water)
- 4t mayo
- 2-3t good mustard, like a dijon
- 1T capers, or more to taste
- juice of 1/4 lemon
- fresh ground black pepper
- Step 1 Mix everything together, adding all mayo, mustard, etc, a bit at a time to taste.
- Step 2 Enjoy!