In 2009, after reading about the decline of tuna worldwide, I said I would stop eating tuna.
This didn't last. I ended up eating tuna, but feeling guilty. Not helpful.
However: shortly after that, Whole Foods sharply increased their already-expensive prices, and in 2017, we curbed our addiction to that store, and stopped shopping there altogether. Of course, now I don't have access to WF, so it's no longer an issue.
In 2019, I learned that the tuna I eat is not the same tuna that is in decline. This was a huge relief. I'm using skipjack tuna that is (supposedly) caught without the nets that are so often fatal to so many other sea creatures. I find that skipjack tuna is not delicious enough to flake in a green salad with dressing. It needs more help. I posted my then-current tuna salad recipe: tuna, lite mayo, Dijon mustard, sweet pickle relish.
Almost immediately after that, I changed this staple of my diet to: tuna, lite mayo, Dijon mustard, scallion, minced celery, and shredded carrot. This was decidedly more work than the earlier incarnation. I ate this for several years.
In 2022, I read the book Four Fish by Paul Greenberg (published in 2010). I learned more about the amazing and endangered bluefin tuna, and more about how the world's food supply has been poisoned and corrupted -- more about a lot of very interesting things, some of them very sad. Greenberg also confirmed my belief that personal choices about seafood do not impact ocean health or seafood health. (Although I'm sure I'd be healthier if I ingested less mercury.)
Last year, in an apparent bid to spend even more time doing food prep, I tried making tuna-pasta salad. I fell in love with it and it is now a go-to staple. It's full of lean protein, healthy fats, and raw vegetables, and the pasta substitutes for the bread or crackers I ate my old tuna salad with. I love the creaminess, and I find a small amount is very satisfying.
How to make tuna-pasta salad
2 cups pasta: use elbow, rotini, penne, orecchiette, or any cut pasta, cooked al dente. I use classic elbow macaroni.
3 cans skipjack tuna, packed in water: drained, flaked, and broken up so there are no chunks
3 ribs of celery, minced
3-4 scallions, green part only, minced
1/2 cup or more shredded carrot
In a separate bowl, combine:
1 cup plain yogurt: I use Greek style, 2% fat, but any plain yogurt of your choice will work
2 tablespoons lite mayo
2 tablespoons Dijon mustard
These proportions are approximate. Adjust as you see fit.
Blend the above ingredients. Then whisk in:
Juice of one lemon: you can substitute red wine vinegar, but lemon is better
Fresh dill: optional
Add dressing to the tuna-pasta mix and blend well. Refrigerate for at least a few hours before eating.