Paleo Tuna Salad – I want cheese, but even without it, it's such good comfort food.
OK friends, we've got a lot of exciting things coming your way! Stories, recipes, funny photos on Twitter, Instagram, and Facebook (Holley finally convinced me to install the Twitter app on my phone and almost has me convinced to try Instagram as well…). Lots has been happening the last couple weeks.
Last week I went to watch the sockeye salmon run near Adams Lake. I'd never seen this in person before, but have wanted to check it out for years. You see, the life-cycle of sockeye salmon is pretty incredible. They are born in freshwater, migrate to the ocean within their first 1-2 years of life, and after 2-3 years in saltwater then return to the freshwaters where they were born. The upstream trip back to the river to spawn is an incredible battle where the salmons' bodies are battered by rocks and many don't survive the migration:
These fish also change color from bluey silver to a red body with green head. The males develop a hump in their back and hooked nose (you can see the difference between females and males in the video – a female swims by at about the 20-second mark). The whole thing is really incredible, and the number of sockeye that make this journey swells every 4 years (this was one of those years).
I had meant to bring my waterproof camera but totally forgot. Thankfully my phone (Samsung Galaxy 5s) is waterproof!! There were loads of other people along the river watching the fish and taking photos, and everyone stopped to watch my phone's screen as I recorded the following videos (wish I had a photo of this scene!). Pretty awesome. Have you seen anything like this?
You can see all the sockeye videos that I uploaded on our Youtube channel. Make sure you watch part 3: you can really see the differences between the genders.
Unfortunately, I didn't have any salmon recipes in the chamber, but here's another fish recipe (which you can always swap salmon into). My mom used to make tuna melts for me as a child, accompanied by her homemade dill pickles. I was recently at a friend's place watching some movies on a cool cloudy day and was craving some comfort food and decided I needed to make a paleo tuna salad/melt (and lacto-paleo) version.
Tell me about some of the foods you had growing up in the comments.
- 2 cans tuna (drained)
- 1.5 Tbsp dill
- 2 green onions (finely sliced)
- 1 Tbsp lemon juice
- 2–3 Tbsp seed style mustard and/or dijon mustard (I used a mix of both)
- 3–6 large leafy greens for each person (red lettuce pictured)
- salt and pepper to taste
- In a mixing bowl, flake tuna with a fork.
- Add remaining ingredients (except greens) and mix.
- Place a bed of greens on plate(s) and top with tuna mixture.
Serve with my Momma's Dill Pickles.
If you're lacto-paleo, top this with grated cheese (it's awesome with aged cheddar) and then melt. Or don't. You're call 😉