Tuesday, April 26, 2011
I hope everyone had a very nice Easter holiday.
Today's recipe is for a simple tuna salad. I know everyone has a particular way of making tuna salad and while I do change it up from time to time, this is the way I make it most often. It's light, fresh and not drenched in mayo.
This recipe was inspired by the tuna salad I used to get from this one bagel shop I used to frequent when I lived in Chatham, NJ. For the life of me, I can not remember the name of the place now....Aack! My memory is really going in my old age.
Anyway, what I really loved about their recipes is that they included very finely chopped carrots mixed in with the celery and onion. That extra crunch really works perfect in a sandwich like this.
1 Loaf of Sliced Sandwich Bread
Green Leaf Lettuce, washed and dried
2 Can (142g/5 oz each) Solid White Tuna In Water, drained and flaked
1/3 cup of Small Red Onion, very finely diced
1/3 cup celery, very finely diced
1/3 cup carrot, very finely diced
1/2 Lemon, juiced or to taste
5 Tbsp Mayonnaise
Freshly Ground Black Pepper
In a large bowl, combine the tuna, onion, carrot, celery,carrot, lemon juice, mayonnaise, and season with salt and pepper. Refrigerate the tuna salad rest for at least 30 minutes to let the flavors meld together.
To serve, lay a piece of green lettuce on the bread and spread some tuna salad over it. Top with another piece of bread. Serve immediately.
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I never thought to add carrot to my tuna salad but it makes a lot of sense since I always have carrots in my tuna salads. Anyway to fit in one more veggie serving doesn't hurt. Yummy!ReplyDelete