"...Once I started touring, I was eating on the go and would grab tuna salad almost every day. My food choices then were about convenience. It wasn’t until after my breast-cancer diagnosis [in 2006] that I began to focus on what I was eating.
When chef Chuck White joined me on the road, he put an end to my daily tuna and introduced variety to my diet. But when he does make tuna salad, he whips up a healthy version with apples or pears, which add nutrition and a delicious crunch.""
Click here to read the rest of Sheryl Crow's story
ingredients: Add all to shopping list
2 (3.75-oz) cans organic dolphin-safe wild albacore tuna, drained
1⁄3 cup finely diced tart apple, such as Granny Smith
1/4 cup finely diced celery
2 Tbsp Vegenaise
1 1/2 tsp finely chopped flat-leaf parsley
1/2 tsp freshly squeezed lemon juice
Salt and freshly ground black pepper
At a glance:
1. In a glass or plastic bowl, mix with a fork the tuna, apple, celery, Vegenaise, parsley, and lemon juice. Avoid over-stirring; you don’t want it mushy. Season to taste with salt and pepper.
2. Serve right away—with salad greens and other veggies, if desired—or cover and refrigerate for up to 48 hours.
- “On occasion, we put in chopped pecans or almonds, which give it healthy fats and a great nutty flavor.”
- “When it’s cold out, serve the tuna on toasted sourdough or in a pita. In the spring and summer, eat it on a tomato slice or a bed of lettuce.”
- “I try to introduce my kids to one new food at mealtime, mixed in with other things they love. If they try it, they get a gold star—or lots and lots of praise.”
Serves: 4 | Per Serving: 120 calories, 2g carbs, 13g protein, 6g fat, 20mg cholesterol, 320mg sodium, 0g fiber