Whenever possible, I buy tuna packed in Extra Virgin Olive Oil. Then I use it, without draining, for a healthier version of tuna salad. This minimizes the amount of mayo you need to hold everything together.
Use 2 cans with all the chopped vegetables and drained, diced water chestnuts shown in this photo.
Use about 2T each of a good, seedy, brown mustard and mayonnaise. This EVOO might take a little getting used to, but it really is a healthier way to make tuna salad.
If you like the combination of tuna and eggs, add a couple chopped hard boiled eggs for an added protein boost.
This went great with those corn muffins I made the other day. . .Mmmm! . . Lin
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