So I have a hydroponic basil plant from modern sprout that grows like wild in my kitchen windowsill. I think the Denver sunshine does it well. I spent most of April figuring out how many meals I could put basil into before getting sick of it. We've arrived here, at tuna salad. That or chicken salad are generally part of meal prep for my week, so the original recipe can be found in the ebook.
I have to credit this particular recipe development to my boyfriend though, we threw it together last Sunday night before heading to church and it was actually sensational. Oh, and we added peas but I know they're not everyone's favorite legume.
- 2 cans wild-caught tuna
- 1 cup basil, chopped
- 3 tablespoons mayonnaise*
- juice from half of a lemon
- celtic sea salt + pepper
- optional: 1/2 cup peas
*Be sure to use a good quality mayonnaise if not using your own. I like primal kitchen's avocado oil mayo as most brands use canola or sunflower/safflower oil.
Open cans of tuna and drain off liquid, flake with a fork in a medium bowl. Add chopped basil, lemon juice, and season with celtic sea salt + pepper.
Serve over lettuce, on toast, or as a sandwich.