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
