Creamy Mayo-Free Tuna

by foodsmarty

If you have a chemical sensitivity, or an inflammatory condition, mayonnaise, with its preservatives,  should be avoided. If you have fibromyalgia or allergies it can also be beneficial to take out preservatives. Organic eggs are hard to come by, so the kidney beans, with their creamy earthy flavor are a perfect substitute.

Obviously this salad is perfect for someone with an egg allergy.

Kidney beans are an excellent source of fiber which is usually deficient in tuna salad. Kidney beans are also an source of a factor (molybdenum) needed for detoxifying sulfites, which makes them even better for someone with MCS.

Creamy Tuna Bean Salad

1/3 c chopped red onion (1/4 onion)

1 can dolphin safe, wild tuna

1 can kidney beans, no preservatives or flavors (ingredients should only say salt, water, kidney beans)

Drain Tuna and Rinse beans a couple times.

Mix with dressing, salt to taste

Dressing:

1/3 c almonds, soaked at least 2 hours

3 T water

2 T olive oil

6 basil leaves (1T fresh/ 1 t dried)

3 sprigs parsley (1 T fresh/ 1 t dried)

½ t pepper

Process all ingredients in mini food processor or blender until very smooth, about 5-10 min. Consistency may not reach a complete smoothness like mayonnaise, but it should be creamy enough where almond particles are like large grains of sand and graininess is undetectable in salad.

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