Research shows that eating fish 2-3 times a week can lower your risk of many health conditions such as heart disease. Adding tuna salad to your lunch repertoire is an easy way to help get in those servings. Here are some great tips and recipes for tuna salad two different ways…

• In order to avoid soggy bread syndrome pack your tuna salad in a Tupperware and assemble your sandwich at work or school.
• Cut the top off a tomato and remove the center. Stuff it with tuna salad and serve on a bed of greens.
• Instead of serving tuna salad on ordinary slices of bread, try out other alternatives like whole wheat wraps and pitas.

Traditional Tuna Salad
This recipe is similar to most but adds extra vegetables and uses Dijon mustard to reduce the amount of mayonnaise.

• 6oz can Solid White Albacore Tuna in water, drained
• ¼ cup celery, finely chopped
• ¼ cup carrots, finely chopped
• ¼ cup red onion, finely chopped
• 1 tbsp. reduced calorie mayonnaise
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp black pepper

In a medium bowl add tuna and break apart into bite sized pieces using a fork. Add the celery, carrots and red onion. In a small bowl whisk together mayonnaise, Dijon mustard, salt and pepper. Add to the tuna mixture and toss to combine. Makes 2 servings.

Tangy Tuna Salad
The cornichons and capers add a unique flavor to this tuna salad. Try adding some chopped Kalamata olives for a Mediterranean twist.

• 6 oz can Solid White Albacore Tuna in water, drained
• 2 cornichons or baby gherkins, chopped
• 1 tbsp. fresh parsley, chopped
• 1 tbsp. capers, chopped
• 2 tsp. reduced calorie mayonnaise
• 1 tsp. lemon juice
• ½ tsp. olive oil
• ¼ tsp. salt
• ¼ tsp black pepper

In a medium bowl add tuna and break apart into bite sized pieces using a fork. Add the cornichons, parsley and capers. In a small bowl whisk together mayonnaise, lemon juice, olive oil, salt and pepper. Add to the tuna mixture and toss to combine. Makes 2 servings.