I grew up loving tuna salad sandwiches. The tuna was succulent and tasty and rich with mayonnaise and it paired wonderfully with a crisp piece of lettuce. It’s a taste I associate with summertime.

Here I’ve recreated that tuna salad but added colour and a delicious crunch, and swapped out the inflammatory oils of regular mayonnaise with an avocado-oil version. (You can buy this easily in the UK here) as well as from health food shops and Ocado. In the US you can purchase one from Primal Kitchen.

Did you know the easiest (and most affordable) way to buy wild salmon is in a tin? This is available from all supermarkets, whereas fresh salmon is often farmed. Wild is best for increasing omega 3 fatty acids and decreasing PCBs and contaminants.

Ingredients

2-170g/6 oz cans wild Alaskan salmon, 1 can of skipjack tuna (preferably in spring water or brine)

5 Tbsp avocado oil mayonnaise

splash of olive oil

juice of half a lemon

3 celery stalks, finely diced

2 carrots finely diced

1/2 red onion, finely diced

1 /2 sweet yellow or red pepper diced

lemon juice

Method

1. Open and drain the tins of fish and empty into a medium size bowl with a generous splash of olive oil, and stir well.

2. Dice the veg (if using a food processor do the different vegetables separately as they chop at a different rate) and pulse until you get the desired size.

3. Add chopped veggies to the bowl of fish , along with mayonnaise, mustard and lemon juice. Taste to test and add salt, black pepper and more lemon juice to taste.

4. Store in a glass tupperware in the fridge.

5. Serve in slightly hollowed avocado halves, or in baked potato skins with a side of asparagus and green beans.

It all begins with an idea.

It all begins with an idea.