My fallback meal this summer has been tuna salad. I keep a few tuna cans in my pantry but this recipe works with just about any fish, including canned or leftover salmon or any other leftover fish. I also make sure to have celery and red onion in my refrigerator.

My other key ingredient is plant-powered mayonnaise. I use soaked cashews but sunflower seeds work well also. I hadn't had tuna salad in a few years because I was laying low on the oil, which classic mayonnaise has a lot of.

And of course you'll want bagels. Keep a few bagels stashed in the freezer and you'll always have this as a backup meal. Or use a grain-free bread like cashew bread or a sandwich rolls or sandwich rounds.

If you like pickles and want to add some greens to your tuna salad, try tuna salad with pickles and greens. And if you love capers, try salmon salad with capers.

Just a reminder about tuna (from a can or fresh): Tuna contains mercury in the form of methyl mercury. It's ok to eat tuna in moderation, about one to two cans of mercury a week (6 to 9 ounces) is safe, according to the FDA. If you're a child or a pregnant or breast-feeding adult, it's recommended to eat less. Remember you can replace tuna fish salad with salmon salad or other fish that contains less mercury.