So remember that time I told you about how I don’t like mayo? It was when I shared the recipe for Coconut Curry Egg Salad. And guess what – I still don’t like mayo. I was talking to the cashier at New Moon Natural Foods the other day, I had a 32 ounce (practically big gulp sized) juice filled with kale and broccoli and lime and all sorts of green things – but not celery. Why? Because I don’t like celery. Celery, Mayo, Black licorice (and with that, I suppose Jaegermeister). Upon unnecessarily explaining my aversion to celery to said cashier, I found out that he was my palette soulmate. He too dislikes these three things, and likes all other things. (I go to the grocery store nearly every day, it is my favorite place, and for some reason I truly enjoy ranting about bizarre and unnecessary ramblings to other people in the grocery store). We both empathized with each other about the overall prominence of celery as a Thanksgiving sneak in, and shared a special moment upon realizing that we were true palette soul mates. I’ve been thinking a lot about the concept of soul mates lately, and whether or not they exist. I am yet to find any definitive evidence that soul mates exist (feel free to comment with said evidence) – however I took great comfort in knowing that palette soul mates do exist, and I have found mine. Yes, there is someone else in this world that exclusively despises celery, mayonnaise, and black licorice, and I found him, and this comforts me.
…long story short, my plan for the day was to experiment with Tuna salad. A tuna salad that did not involve mayonnaise or celery. Or black licorice. Or Jaegermeister. I invited my best friend Xena (the warrior food processor) along for my experimentation date.
Another gluten free, paleo creation.
Tuna Edamame Salad in a Creamy Avocado Sauce
- 1 cup wild albacore tuna (drained)
- 1/2 cup edamame beans (deshelled – I buy the frozen kind and let them defrost)
- 1 large granny smith apple (diced)
- 1/4 cup chopped almond
- sliced green onions, to taste
For the Sauce:
- 1 avocado
- 1 cucumber (skinned)
- 1 bunch of basil (I recognize that “bunch” is not a standard measurement and I trust your judgment).
- 1 tbs toasted sesame oil
- 1 tbs sri racha (if you’re awesome)
- 2 tspn wasabi paste
Directions: Add drained tuna, edamame, green onions, diced apple and almonds into a large bowl. Add all of the sauce ingredients into your food processor. If you don’t have a food processor, well, then, I’m going to write a post about why you should buy a food processor. You could also probably do this in a blender, but I promise if you bought a food processor you’d find out that you really liked her and would probably end up hanging out with her all the time. I’m getting off track. What you want to do is mix all of the sauce ingredients together really well (food processor status, ok I’ll stop). When the sauce is super saucy (just like you!) then you pour the sauce over the tuna mixture, and remix (but you knew that, right?)
When you’re done making it, eat it 🙂