Quick Recipe: Tuna Salad...for THE Tuna Sandwich

There's just something about a good tuna sandwich that hits the spot...especially at night, when you're jonesing for something, but you just can't quite put your finger on what.

This tuna sandwich has NEVER failed to satisfy when I'm craving something and can't figure out what it is. Just make sure you use a very high quality bread:  Low sodium, low sugar, low fat, zero preservatives, high protein, and high fiber. They're out there - just gotta find'em. 

Also:  On a Level 4, this isn't going to be on the menu. You could sub in a gluten-free bread, but that's just not going to satisfy like whole wheat breads do. Also, you can't have mayo on the Level 4 - and tuna salad without mayo isn't really tuna salad.

Two reasons: One, all mayo is going to trigger more inflammatory response than we want during a Level 4 Reset. One of the main goals of Level 4 is to get that chronic inflammation down, so it stays down afterward. Two, we're also resetting the palate...and eating mayonnaise is just going to continue triggers for salty, fatty foods. So, we avoid even high quality mayo on the Level 4 Reset.

Sure, you can make a passable sandwich with tuna in olive oil, lemon juice and yogurt that you can eat during a Level 4 Reset...but it's not this. And, it's not going to satisfy like this does!

A really tasty tuna sandwich is like a little bit of heaven!

Here's how to make a killer, yet fast and easy, tuna salad:  Start with SafeCatch tuna. It won't kill you like all the other garbage out there might. Then, make enough - use at least 2 cans. Nothing worse than running out of tuna salad before you're ready...and your kids and spouse are def. gonna want some of this. Maybe make 3 cans.

Next:  Use good mayo. The best stuff at the grocery store is....Duke's Mayonnaise. All chefs agree. It's unanimous. Use it. Blue Plate is pretty good too. 

Finally:  Use finely diced celery! It'll almost double the volume of tuna salad you get, and it adds all kinds of salty, umami-like flavor. Plus it hydrates the tuna. And, dicing celery is the best way I know to practice your knife skills, so bonus.

Another more secret:  Use fresh-squeezed lemon. A lot - use a half lemon for every can of tuna.

And one last secret: Be VERY generous with garlic and onion powder. It'll make plain tuna taste like gourmet tuna. Seriously.

Here's the basic easy recipe:  With two cans of tuna, use three big spoonfuls (like a soup spoon) of mayo. Add them to a mixing bowl. Add a generous hit of garlic powder, onion powder, and a bit of black pepper. Optionally, you can add just a dash of sugar...it balances out the flavors nicely. Not too much...just enough for your tongue to pick it up when you taste it. Squeeze the lemon into the bowl. Finely dice the celery and add it - you want about one and a half big stalks per can. That's it! Mix, taste, adjust the mayo, lemon, and salt, ratios, and enjoy!

Add a little sliced avocado, some lettuce, thinly sliced onion, and tomato if you wanna get extra fancy, and eat more veggies.