Friday, May 16, 2008

Tuna Salad (Sandwich)

I don't normally like tuna salad: Most times I taste it, it's made with bad tuna, too much mayonnaise, and not much else. I made some today, on a whim, to have on a sandwich. Paired with romaine lettuce, fresh tomato, and lightly toasted whole-grain bread, this makes a great lunch.

Feel free to add in more mayonnaise and a tablespoon of sweet relish if you want. You can also add in grape tomatoes and chopped lettuce to make it more of a salad.

Tuna Salad (makes four sandwiches or 2 servings of salad)

12 oz water packed solid white albacore

2 tbsp lemon juice
2 tbsp onion, minced
1/4 cup celery, minced
1 small garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup mayonnaise, light or regular
1/4 tsp brown mustard
1 tbsp parsley, minced

In a colander, drain the can of tuna. (I know you're all tempted to use the lid, but this makes for mushy salad). Lightly break up the mass of tuna, and put it in a medium bowl. Add in the rest of the ingredients and mix until incorporated. Season to taste.

Notes: This kept overnight fine in an airtight container. You may wish to leave the mayonnaise out until the next day if you make it ahead of time.

No comments: