Tuna Salad with Garlic Rice Toast

Tuna Salad


One thing I like to strive for is a daily diet that is 50% raw.  This cucumber/tomato based salad has a healthy portion of raw to it.

  • A can (5 oz) of line-caught tuna (Wild Planet)
  • Mayo (avocado oil, no sugar... thanks Primal Kitchen!)
  • A healthy squirt of organic Dijon mustard
  • Three slices of organic onion, minced
  • ~1 Tbl of organic dried or freeze dried dill weed
  • A large organic cucumber (chopped)
  • ½ pint of organic cherry tomatoes cut in half
  • 1-2 Tbl of Laura's vinaigrette 
  • (optional) Kalamata olives
This sounds like a lot of ingredients but these are pretty much staples in my kitchen.

I like to mix up the first five ingredients and then add the rest and mix.  This is good for two meals. 

You can stretch it further by adding a can of organic pinto (or other) beans.  I may do that with my dinner half.  Sometimes I throw in kalamata olives too.


Garlic Rice Toast


I do love warm and crunchy things (I guess that would satisfy my need for "comfort food"... although I guess comfort food isn't generally crunchy.  Whatever!).

I make a side dish for this salad.  There's nothing healthy about it so I consider it my guilty pleasure and it totally makes me not feel deprived.
  • Organic rice cakes
  • Organic coconut oil or vegan butter 
  • Organic onion powder
  • Organic cayenne powder
  • Organic garlic powder
  • (optional) a shake of salt
I turn the toaster oven to 450 then spread (or drizzle if it's summer) some coconut oil on a couple rice cakes, then sprinkle the remaining ingredients on the rice cakes and pop them in the toaster oven directly on the middle rack.

WATCH THEM CLOSELY!  They cook fast.  Well, they're not cooking so much as just warming up.  I pull 'em out when the spices just start turning brown.

Sometimes I use Miyoko'svegan butter instead of coconut oil.  If you do, do not add more salt.  (Thank you Becky for turning me on to this stuff!!!)  When Whole Foods has it, I buy several and freeze them.  It's available about one in every five times I go to the store.

I prefer these very thinrice cakes by Lundberg.  I can't eat the 5-grain variety (corn).  When I can't find the square stackers, I use the traditional fatter roundrice cakes (also by Lundberg).

I'm currently testing out nightshades and since cayenne is in the nightshade family I'm temporarily substuting smoked paprika for the cayenne.

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Have a recipe you’d like me to try out?  Let me know in comments.  So long as it’s gluten free, sugar free, yeast free, and corn free… I’ll have a look.  When leaving a comment, you may need to use the pull-down to change the selection from "Google Account" to "Name/URL" or "Anonymous"  Thanks!


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