Friday, November 15, 2013

Recipe: Deli Tuna Salad from Well Fed 2

When Well Fed 2 came out we were on vacation; one of the first things I did upon returning home was order it.  I was not disappointed.  For lunch today we had this tuna salad.  It was so delicious and I'm certain that it would last really well in the fridge for a couple of days and likely taste better with time.  To be honest, it's so great that it wouldn't last here that long.  But if you're batch cooking for the week, this is a great option to add into your meal plan.

This recipe is adapted from Well Fed 2.


You'll need:

2 cans of tuna, water or oil packed
1/4 medium onion, minced
1/4 cup fresh parsley leaves, minced
1/2 tbsp lemon juice
1/2 tsp ground black pepper
1/4 tsp salt
dash cayenne pepper
1 rib celery, diced
2 tpbs dried chives (I didn't have any, so left these out and it was still delicious)
1/4 cup dill pickle, minced
1/4 cup Olive Oil Mayo






Drain the tuna and keep 1 tablespoon of the oil if using oil packed tuna.  Drain completely if using tuna packed in water.  In a bowl combine tuna, reserved oil (I added 1 tablespoon of olive oil since I was using water packed tuna), lemon juice, parsley, salt and pepper and cayenne.  Set aside and allow it to marinate for 10-15 minutes.










While waiting, dice your celery and dill pickle.














After waiting, add in the celery, chives and pickle.  Fold in with a rubber spatula.












Add in olive oil mayonnaise.  Fold again with a spatula.














I love tuna salad on its own with cucumber slices or stuffed inside of peppers.  What's your favourite way to eat tuna salad that doesn't involve bread?









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3 comments:

  1. Is it really supposed to have a tsp of sea salt added? Mine turned out really salty.

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    Replies
    1. My apologies, it's supposed to be 1/4 tsp of salt! I'm going to change it right now. So sorry!

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  2. Haha no worries. Other than the saltiness it was yummy.

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