An easy, healthy lunch, just fancied up a bit.

I love canned tuna! So quick to make a really satisfying meal. Great for weekend lunches when you’d rather spend more time enjoying life and less time preparing food. Micro greens are probably available at your local farmers markets, and some grocery stores too. You can also grow your own! When it comes to canned tuna I budget for high-quality brands for two reasons; 1) They taste better and 2) they’re thoughtfully produced. If your budget allows look for @americantuna or @wildplanetfoods, Whole Foods and Aldi’s Northern Catch are other brands to consider when you’re watching your budget but still want to make good choices. Here’s one of my favorite tuna salad combinations:

• 1 5 oz can tuna, drained

• 1 T @primalkitchenfoods avocado oil mayo

• 2 T red onion, finely diced

• 1 celery stalk, finely diced

• 1/2 apple, finely diced (optional)

• dash of hot sauce if you like

• 1 T chopped walnuts

• handful of micro greens (substitute arugula, parsley, or your favorite sprouts)

Mix the tuna, mayo, onion, celery, apple (and hot sauce if you like) together in a small bowl. Serve on top a slice of @foodforlife Ezekiel sprouted bread as shown here (or with a baked sweet potato if you’re #grainfree or doing a #whole30), garnished with the walnuts and micro greens. A 5 oz can of tuna would normally yield two servings of tuna salad, but if you’re really hungry you might just eat the whole batch at once!