Sorry Charlie

We love to eat fish as long as it's wild and in season but sometimes (especially during lent) we resort to the can, as in canned tuna. But not just any canned tuna, we only buy American Tuna (sold at Whole Foods), it's definitely on the pricey side but it's worth it. As stated on their website, the difference compared to the other brands is the taste and quality, the high levels of Omega III, low mercury levels, no fillers, no broth, or water added, "once cooked" in its own natural juices and much more. We love it!
It's good enough to just sprinkle with salt & pepper and eat plain but we always like to doctor things up so I'm sharing our favorite tuna salad recipe, courtesy of GOOP (one of my favorite sites).

Sorry Charlie Tuna Salad
Note: the recipe calls for fresh tuna boiled but we use canned tuna and it's delish.
  • 1 lb Tuna
  • 1 small Red Onion
  • ¾ c. Chopped Celery
  • ¼ c. Chopped Dill
  • 2 c. Mayonnaise
  • Salt and Pepper to taste
  • 2 Tbs. White Vinegar
Boil water with salt, ½ onion – add tuna (cut 1/2" thick slices, no skin). Cook 20 to 25 minutes until tuna is cooked through. Once cooled, tear the tuna into small pieces and mix with the remaining ingredients.