2 cans of tuna IN OLIVE OIL. ( I use Trader Joe’s)
2 hard boiled eggs
2 stalks of celery
2 dill pickles
2 tables spoons of grapeseed Veganaise. (This does have some brown rice syrup in it. You could use lemon juice if you want to avid this)
Drain the tuna but not totally dry. Chop eggs and celery and pickles and mix in a bowl with the tuna. Add Veganaise and some pepper and salt. Chill. Easy and so delicious. I like it with sliced tomatoes.
Tuna is one of those fishes we need to watch out consumption of. The high levels of mercury make it something we want to eat in moderation. There are other fishes we need to watch our consumption of as well. Here is a list from Nordic Naturals Fish Oil Company(www.nordicnaturals.com) that tells us the Mercury levels in fish by rating them high, medium or low.
Seabass(Chilean), Shark, Grouper,Swordfish,Tilefish,Tuna(Ahi, Yellowfin,Bigeye,Canned Albacore),Salmon(Farmed, Atlantic), Orange Roughy, Marlin, Makerel, Crab (Blue), Bluefish
Bass, Monkfish,Carp, Cod, Croaker,Halibut,Lobster, Mahi Mahi, Monkfish,Perch,Sablefish,Skate,Snapper, Tuna (canned chunk light, skipjack),Sea Trout
Artic Cod, Anchovies,Butterfish,Catfish,Clam, Crab(domestic),Crawfish,Flounder,Haddock,Hake,Herring,Mackerel(North Atlantic, Chub),Mullet, Oyster,Plaice,Pollock,Salmon(Canned, Fresh, Wild),Sardine, Scallop,Shrimp,Sole,Squid, Talapia,Trout,Whitefish,Whiting