Washington Street Tuna

Drew loves the Third Street Tuna from the Good Food Store. Unfortunately a 5 oz. deli size costs almost six bucks. So we did a little detective work and bought all the ingredients on the nutrition label to try and come up with our own (much cheaper!) version. Luckily, it turned out almost perfect the very first try. 

4 cans (5-ounce size) solid white tuna in water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 ribs celery, minced
1/2 minced red onion

1/3 cup currants
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1/2 cup canola mayonnaise
1 teaspoon Dijon mustard

Drain tuna in colander. I rinsed with a little water than wrung out the excess moisture with my hands before transferring to a bowl.  Shred with fingers until no clumps remain and texture is fine and even. Mix in salt, pepper, celery, onion, currants, vinegar, and thyme.

Fold in mayonnaise and mustard until tuna is evenly moistened. Since it will probably be at room temperature, I recommend popping in the refrigerator for about a ½ hour so all the ingredients really meld with each other and the salad gets cold. Then, enjoy!