I usually make my tuna salad a different way, and the next time I make it, I will definitely post my recipe for it. The reason I had to make it differently, is because my boyfriend does not like onion, and constantly tells me that I overuse onions! Making two different tuna salads seemed like a ridiculous notion to me, so I just made this onion-free tuna salad instead! To give it the desired crunchiness, I added finely chopped carrot, another tricky way of sneaking in more veggies! You could also substitute the carrot and add red or green peppers, onion, or any other crunchy veggie. I made this for this week's lunches, so I made a large portion, you can certainly reduce the amount to suit your needs.
Yields 6 servings
Ingredients:
- 4 cans (5 ounces each) of solid white tuna in water, drained and flaked
- 1 cup of Mayonnaise with Extra Virgin Olive Oil
- 1 TBS of finely chopped fresh dill (I highly recommend going fresh, if you have extra, put in a plastic sandwich bag and freeze. Add to sauces and recipes while still frozen, using kitchen shears. DO NOT use previously frozen dill as a garnish!)
- 1/2 cup of finely chopped celery
- 1/2 cup of finely chopped carrot (I bought a container of celery and carrot sticks, as to not have unnecessary waste)
- 2 tsp lime juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Directions:
Mix all ingredients together in a large bowl. Spoon out onto desired bread (our choices were whole wheat pitas and white bread). Garnish with lettuce of tomatoes if desired. Enjoy!
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