Tuna and Kalamata Olive Salad

Anna Maria Island

Anna Maria Island

It's been a while.   It is really nice to be back on the blog.   I  hope you are all enjoying Spring wherever you are.   I just returned from 2 amazing weeks at the beach and feel so refreshed and ready to go.   Early morning walks on the beach are one of my favorite ways to start the day.  I am going to miss that fine white sand on my toes. Spring at 9,000 feet is always interesting.  It was nice to see almost all of the snow melted from our driveway when we got home and a warmish sunny day to greet us.   The kids were a little disappointed that their sledding hill disappeared while we were away but they got over it pretty quick as we played soccer outside and played at the park.

So some of you might be surprised to see a recipe for tuna and wonder if you are on the right blog.  Well, you are.   Aside from being busy this winter in my ceramic studio and with the kids,  I also starting eating meat again.   I have been eating wild salmon for a while but expanded to other fish and meat.   I can't really explain all the reasons except that I was listening to my body and well,  apparently, it was craving chicken.   I was cooking chicken for Eric and the kids one night using salt, pepper and coconut oil on the stove and as I was cutting it up for the kids, I popped a piece in my mouth.   It was good.  Before I knew it,  I ate a whole piece!   And then slowly I starting eating it here and there.   We were driving to Denver one day and stopped for lunch and I was craving a tuna fish sandwich.   I hadn't had one in several years but the craving was really intense.   So I decided to listen to my body and go for it. That's really how it came about. Some of you may be surprised it wasn't bacon that turned me.   Well, I have enjoyed some of that, too.

This blog will still be a mainly vegetarian food blog as that is what I mostly eat and cook, but who knows where life and food will take me...I am very conscious of where my meat comes from, just as I am about where my eggs come from and my vegetables and other food.   I look for non-GMO labels on food packages and I usually stick with vegetarian food when I eat out in order to avoid factory farmed meats.   I order a lot of our vegetables and meat from a nearby farmer so I know the source of my food and how the animals were raised.   I am still adamantly opposed to factory farming and think it is truly important to be aware of where our food comes from. So there you have it.   And now for the recipe.

This is quick and easy with lots of healthy ingredients.   I made some version of this several days while we were on the beach.  It's great for a picnic lunch!  Parsley is not just a garnish in this recipe.  Parsley is packed with Vitamins C and B, it is great for inflammation, cleansing, and it’s also packed with folates and antioxidants. I have started to throw a handful of parsley in my morning smoothies.    The Kalamata olives and capers add a nice bite to this salad while the currants add a touch of sweetness.

Tuna and Kalamata Olive Salad (serves 2) 

• 5 oz. can wild tuna in water

• 1/4 Cup Kalamata olives (pitted and roughly chopped)

• 2 tsp capers

• 1-2 TBSP dried currants (or raisins)

• 1/4 Cup parsley (chopped)

• 1 celery stick (finely chopped)

• 1 TBSP organic mayonnaise

• 1/2 tsp mustard

• pinch of salt and pepper

• lettuce or crackers

To make:

1. Add tuna and celery to a bowl and mix together. 

2. Add mayo and mustard, salt and pepper and mix. 

3. Add olives, capers, currants, and parsley and mix well.

4. Enjoy over lettuce, in a sandwich, or with crackers.