Tuna Salad with Pickles & Greens

I can eat summer salads year round. Here's one of the salads I've been eating this summer, especially when I need a quick protein-plus-greens fix.

I used to keep a stash of tuna and salmon cans in the back corner of my pantry for the day a major disaster occurs. I never ended up using them though—instead I eventually donated them to food drives at school and elsewhere.

Then one week this summer I ran out of protein options and grabbed a solitary can of tuna. And went to town. Mayo, pickles, honey, lemon, and so on. I did this for a week and settled into this recipe.

The lemon honey mayonnaise is an important part of the recipe, for me, but that said, you can use this simple mayonnaise or plant-powered mayonnaise, and then add some lemon and honey to the tuna salad mixture with equally good results.

If you're in search of a similar salad that doesn't use mayonnaise, try my Asian chicken salad in lettuce cups.

Pickles are a great salad edition when you need a dash of saltiness to make the flavor pop a bit. I recommend my quick & east refrigerator pickles. And here's a slightly more elaborate dill pickle recipe if you're up for it.

Oh, and that bread you see in the background is my own version of this life-changing bread, pecan-raisin style.