This low carb Wild Tuna Salad Recipe with eggs is loaded with flavor, has a SECRET INGREDIENT and is the perfect solution for those days, nights and/or WEEKS without power.
Hey Peeps!!! What a week/weekend we’ve had!! The same day that I posted the Homemade Taco Seasoning, we had a windstorm in the metro Detroit area that knocked out power for over 800,000 homes and we were one of them. We’ve been without power for 6 days now!! 6 whole days!!! Imagine that! We’re on a grid with only 60 houses, which makes us less of a priority to get that underground fuse in order.
It wouldn’t be so bad if the temperature wasn’t in the FRIGID teens!!! Night 1 was romantic with dinner and dancing by candlelight. Night 2 was just plain freezing!!! Nights 3-6? We took up residence at a local hotel where they now know us by name and simply can’t believe that we were still there for breakfast every morning and dinner every night.
I was really looking forward to pulling out my pressure cooker and making some Corned Beef Sliders for St. Patrick’s Day but this windstorm of 2017 had other plans. Soooo if you have some leftover corned beef, next week’s post will be just for you. Needless to say, I had to resort to something that didn’t require a working stove or oven.
So if you haven’t noticed already, I decided to do a low-carb wrap, Tuna Salad Recipe with Eggs. It’s gluten free and a perfect low maintenance meal especially when you have power challenges. I used a high quality canned wild albacore tuna of course!
The Wild Planet brand worked really well. It has a peel back top so it was the perfect power outage solution and it and doesn’t contain soy!! It’s also lower in mercury, higher in omega-3’s, sustainably caught and packaged in BPA free cans. The Wild Planet brand is definitely a WINNER!!
I just loved how easily and quickly this recipe came together. It was the perfect snack, lunch or even dinner!
We are so very grateful to be back in the comforts of our very own home! It makes us appreciate the comforts of life that God has given and provided to us and for that we are truly thankful. He made every provision necessary for us during this challenging week and for that we praise His Holy Name!! Say Grace and enjoy!!
- 5 oz. can Wild Albacore Tuna (in water and salt)
- 2 hard boiled eggs, chopped (of course, I had to purchase mine already cooked)
- ⅓-1/2 c. mayo
- ¼ c. diced shallot
- ¼ c. diced celery
- ¼ c. diced red bell pepper
- 3 T. sweet relish
- 3 T. honey mustard
- 1 tsp. SECRET INGREDIENT Kirkland Organic No Salt Seasoning
- diced seeded jalapeno, to taste (optional)
- kosher salt, tiny sprinkle or to taste
- Boston Bibb lettuce, for serving
- sliced green onion, garnish
- In a medium bowl, break up tuna into small pieces.
- Add remaining ingredients. Combine well.
- Serve over Bibb lettuce and garnish with green onion. Say Grace and enjoy!!