In honor of National Seafood Month, I am partnering with the Marine Stewardship Council (MSC) to help promote healthy, sustainable, traceable, wild-caught seafood products. Since this National Seafood Month happens to fall in October, I figured there’s no better way to celebrate than with a yummy meal that includes an Autumn twist.
The MSC is a non-profit organization that was created to ensure that we have seafood to enjoy forever. They have established the world’s most recognized standard for seafood sustainability, and they work with fishing communities and with different companies, grocery stores, restaurants, etc. to help consumers (like us!) know that we are buying seafood that is good for us and also good for the ocean. Just look for the MSC’s blue fish certified label on your seafood products!
Seafood with the MSC blue fish label can be found at Whole Foods, Aldi, Kroger, Target, Walmart, and more!
To lighten up this recipe and also add some extra protein, I used half avocado oil mayo and half Greek yogurt. Of course, feel free to use one or the other.
The pecans give this tuna salad the perfect crunch + nutty flavor and the apples add just the right amount of sweetness in every bite. Dried cranberries would also be delicious!
This recipe is perfect for when I am making lunch or dinner for myself or myself and one other person. You can easily double or triple the recipe to serve more or save for leftovers all week! Tuna salad is always better the next days anyway 😉
Healthy Fall-Inspired Tuna Salad
Ingredients
- 1 can tuna (MSC certified!)
- 2 tbsp avocado oil mayo
- 2 tbsp greek yogurt
- 1/3 apple (diced)
- 2 tbsp pecans (chopped)
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- Drain tuna and empty can into a medium-sized bowl.
- Add the rest of the ingredients and mix until fully incorporated.
- Enjoy on sourdough bread for a delicious sandwich, on top of a salad, in lettuce cups, with crackers, or even on its own!
