Archive for November, 2009


Tuna Salad

  Tuna salad is a fast and relatively healthy lunch that can be put together mostly from things you have on hand anyway.  Aside from serving on bread it can be served on romaine lettuce leaves or stuffed into a fresh tomato.  Using leftover grilled tuna or the kind that comes in pouches is preferred because it has a better texture and a less “fishy” flavor than the canned varieties.

Tuna Salad Sandwich

A tuna salad sandwich on pumpernickel rye.

• 6 0z. tuna in water, drained and flaked (or leftover grilled tuna)

• ½ cup kosher dill pickles, diced

• ¼ cup mayonnaise

• 1 tsp. freshly squeezed lemon juice

• 1 splash white wine vinegar

• ½ tsp. garlic powder

• 1 tbsp. white onion, diced (optional)

• 1 tbsp. fresh parsley, minced (optional)

• Salt and freshly ground black pepper to taste

Combine all ingredients in a medium bowl and refrigerate until cold.  Leftover tuna salad tastes even better the next day after the flavors have had time to mingle.



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