We should all be eating more blue foods. Start with better tuna.
By Andrew Zimmern
I’ve spent my life chasing great food, and lately I’ve been chasing something else too, food that pulls its weight.
Wild Planet’s Pole & Line Caught Skipjack Tuna is a smaller species with a deeper flavor, softer texture, and naturally lower mercury thanks to its shorter life cycle. It’s loaded with omega-3s, selenium, and the kind of clean protein that keeps you sharp and standing. And because it’s pole-and-line caught, you’re supporting a fishing method that respects the ocean instead of stripping it. That matters. Especially now.
Earth Month isn’t about grand gestures. It’s about what’s on your plate three times a day. That’s the whole point. Eat better, feel better, do a little good for the Earth without overthinking it.
My Favorite Tuna Salad Sandwich
Ingredients
- 5 ounces Wild Planet skip jack tuna
- 1 celery rib, thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped parsley
- 2 teaspoons fresh lemon juice
- 3 tablespoons mayonnaise
- Salt and white pepper, to taste
For Sandwiches:
- Toast, for serving
- Pickles, for serving
- Tomatoes, for serving
Instructions
For the Tuna Salad Sandwiches:
In a mixing bowl, combine tuna, celery, onion, parsley, lemon juice and mayonnaise. Season with salt and white pepper. Pile on top of toast and top with pickles and tomato if you’d like.
