Thursday, August 26, 2010
Tuna Salad, my way
I've mentioned my need for textural dimension, so my recipe has a ton of crunch. I use four large stalks of celery, two seeded jalapeno peppers, and one half of a bell pepper, red is particularly pretty, but a green bell pepper works fine, too. I love the flavor of savory with tuna, so I use a pinch of dried savory; thyme works nearly as well. Also, garlic powder is a must, not a lot, but a pinch. I have tried fresh garlic, but I found the flavor too harsh. And, finally, as my binder I use real mayonnaise along with non-fat Greek yogurt. Use as a sandwich filling, serve with crackers, or scoop onto baby spinach leaves - all delicious and perfect in their own way.
Tuna Salad, my way Printable recipe
5 oz light tuna packed in water, well-drained and patted dry
4 large stalks celery, diced
2 jalapeno pepper, seeded and diced
1/4 bell pepper, diced
1/8 - 1/4 teaspoon garlic powder***
1/8 - 1/4 teaspoon dried savory or thyme***
2 - 3 tablespoons real mayonnaise
2 tablespoons non-fat Greek yogurt
Black pepper, optional
Mix all ingredients together and chill for at least 2 hours.
Serve as desired.
Enjoy and remember, send me your favorite tuna salad recipe!
***(I start with 1/8 teaspoon, but sometimes it needs more; taste and add more if necessary)