Tuna Salad | Eat with Caution

I have had an overwhelming desire to make comfort foods lately. I know why. Cooking helps me to relax and reminds me of when I was a kid, my mom made everything from scratch. One thing we loved on the weekends was a tuna sandwich. There were no tuna kits or local Subways if you wanted tuna you needed a can opener first. We ate a lot of tuna back then before we knew better about PCBs and unsafe levels of mercury in the fish wich is such a shame as I LOVE tuna especially sushi.

Here’s the part where I tell you that I am very sensitive to mercury levels in fish so I limit myself to how much tuna and swordfish I consume. I only eat Light Tuna instead of albacore and why I think YOU SHOULD TOO. Be advised it is considered dangerous to consume fish with high levels of methyl-mercury. The FDA’s advise for pregnant women recommends that pregnant women, women who are trying to become pregnant, nursing mothers and children under 5 do NOT eat tuna period as mercury can have adverse effects on brain development, and may also affect the heart (NRDC). That last sentence worries me, my daughter has been eating tuna since she was about 3 and a half. If you are concerned as an adult as to how much is considered safe, I found an online calculator here and here that may help you decided how much fish to consume. If you look at the most current study on mercury levels in commercial fish tuna, swordfish and shark are among the highest. The EPA also has a page of information about fish advisories. For more information on all fish and the corresponding levels of mercury I found a list at americanpregnancy.org.

If you are still up for a tuna salad recipe I have one to share. Its based off my mom’s recipe where she adds dill and doesn’t use pickle relish. I’m not a big relish fan. I do however like to layer potato chips INSIDE my sandwich I think that trend began and ended with my sister and I.