Tuna Salad Salad
This is some mighty tasty stuff. Funny story: I didn’t try tuna until college. My mom made it lots growing up, but for some reason, I thought it just wasn’t my thing. I finally decided to try it in college (I was a wild experimenter, can you tell?), and it wasn’t so bad! I found this particular recipe last summer, and it quickly became a favorite. It’s quick and easy, and it makes a perfect lunch to pack for work…or on a summer weekend day.
In the photo, you’ll see that I paired the tuna salad with a bed of organic mix with tomatoes, carrots, onions, and cucumbers chopped up on top. I sprinkled a little olive oil and balsamic on for a dressing. A salad is the perfect foundation for the tuna salad, but it’s also great as a sandwich or with crackers.
Start off by draining a small can of tuna. I use 5 oz. Starkist Solid White Albacore Tuna in water. With a fork, break up the tuna pieces. Then, add 2 T of low fat mayo and 1 T of Parmesan cheese. Add 2 T of grated or finely chopped onion or a tiny shake of onion powder/flakes; 1/4 t each of parsley and dill; a tiny shake of garlic powder; S & P; and if you like, a tiny shake of curry. For a crunch factor, you can add pickles/relish (1 T), but I like to add chopped celery (1 rib, rinsed and finely chopped). Mix everything together and chill. Make this today. It’s great!
This would make a great salad sampler paired with Egg Salad.
1 (5 oz.) can of tuna packed in water
2 T low fat mayonnaise
1 T Parmesan cheese
2 T grated or finely chopped onion (or a pinch of onion powder or flakes)
1/4 t parsley
1/4 t dill
Pinch of garlic powder
Pinch of curry (optional – brings a subtle warmness, but some people don’t care for the taste)
S & P
1 T chopped pickles or relish OR 1 rib of chopped celery