I've made a new discovery! I think...

So, I just discovered something wonderful. And it was totally on accident! I am even fairly certain that I just might be able to claim this as totally my own invention! Hooray! It's nothing big really, just a tiny little addition to a totally normal lunch time staple. The Tuna Salad.

I really was just trying to use up the remaining bits and pieces of left over ingredients from the various things I cooked this week. What better way to use them up than in a tuna salad? I mean, it was mostly just left over veg and a little fruit. Just throw it all in I thought; no biggie. So, in went the chopped up half of an apple that I hadn't felt like finishing yesterday. Left over carrot? Sure, just grate that baby up and chuck it on in! Then the thing that has really set this off... that left over mint I had from my adventures in Moroccan Chicken. I was kind of unsure about this, just because I felt that it was kind of a strange ingredient to throw into a Tuna Salad. I mean, come on. Mayonnaise, two different mustards, garlic powder... and MINT?!  Really? Well, the mint tasted great with the lemon cous cous, I thought, so, sure. what the hell, why not. In it went.

See the green bits?! You can tell I wasn't planning on this making it to my blog cause the photo is terrible and it was totally finished before I got around to taking the photo, but holy cow! You have to try this because it just takes this to a whole new level! I cant wait to throw this into a wrap with those wonderfully ripe tomatoes you can see in the top corner of the top photo. Excuse me while I go eat my super yummy Tuna Salad with Mint!

xoxo Craig


Keep reading for the recipe

Tuna Salad with Mint

What you need:

• 1 can of white tuna in water
• 1 carrot, grated
• 1/2 sweet red apple (I used a red Gala), chopped
• 2-3 teaspoons lemon juice
• 1 teaspoon garlic powder
• 2 teaspoons black pepper
• 1 1/2 teaspoons salt
• 2 tablespoons chopped fresh mint
• 1/4 cup mayonnaise 
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard

In a medium mixing bowl, mix together the ingredients, making sure to drain the tuna first. Make sure the Salad is well incorporated, and then adjust the garlic, salt and pepper to taste.

Eat plain, in a wrap, or in a Sourdough sandwich with huge slices of ripe tomato. Enjoy!