A Lovely & Simple Tuna Salad Lunch

Sometimes the best meals are the simplest ones. Today I made a tuna salad that was not only delicious but also quick, healthy, and perfect for a guilt-free patio lunch.

Ingredients

• 2 cans Safe Catch tuna

• 1 perfectly boiled egg, chopped

• 1 Tbsp lemon juice

• 3 stalks celery, grated (for moisture & no strings!)

• ¼ tsp dill

• 10 Wickle Pickle chips, chopped

• ⅓ tsp salt

• ½ tsp smoked paprika

• 2 tsp hot sauce

• 5 Tbsp Duke’s Mayo (it has to be Duke’s!)

• 1 Tbsp Dijon mustard

Method

Mix everything together, breaking up the tuna well until you have a consistent texture.

Serving Suggestion

I topped a lightly salted Lundberg organic rice cake with a generous portion of the tuna salad, then drizzled about ¼ tsp of honey on top—because honey just makes everything a little more delicious.

And the best part? There’s plenty left over for another quick snack, a topping for salad greens, or even a simple grab-and-go lunch later in the week.

I enjoyed my plate on the patio while soaking in the fresh air and listening to astronomy podcasts.

🌌 Afterward, I took myself for a long walk down to Shem Creek, said hi to friends, listened to some music, and felt grateful for the sweet rhythm of the day. With a three-day work week ahead and then a couple of weeks in Brookhaven with my granddaughter, I’m looking forward to more fun cooking adventures (and of course, her beloved croissants at Café Vendôme). 🥐💛

✨ Honey’s Note: Sometimes the simplest meals, eaten with joy and presence, are the most nourishing of all.

🌼 With joy & a spoonful of honey,

💛 🍯 Honey