I love tuna salad made with Wild Planet Tuna. It’s about the highest-quality canned tuna I can find. I also bought their canned salmon but am a bit challenged as to what to do with it. In a rush the other morning I was going to make a tuna salad for work and grabbed two cans of what I thought were tuna, but one was salmon.
Tuna & Salmon Salad
- 1 can tuna, drained
- 1 can salmon, drained
- 3 tablespoons mayonnaise
- 4 tablespoons sour cream
- 6 shakes of Worcestershire sauce
- 1 firm avocado
I mixed the tuna and salmon with the mayo and sour cream. I’ve found an approximate 1:1 mix of both provides the tanginess of the mayo with the creaminess desired without overdoing it on the mayo. The Worcestershire sauce is unexpectedly good in this.
Once mixed, I add chunks of avocado and folded it in carefully – I wanted a little texture from the avocado and didn’t want it mashed into a goo.
Total time: 5 minutes tops.
This really came out quite well – much better than expected. I ate this on pork rinds and this was my lunch two days in a row. I *might* add a few more shakes of the Worcestershire sauce next time – or not.