Wednesday, June 29, 2011

Tuna Salad

In an effort to eat tuna once a week while pregnant, I went searching for a good recipe (since my standard "add mayo and pickle relish" won't work here since pickle relish is unheard of). This is adapted from Most things are "to taste," so add as you like!

Original recipe credit:
yield: 2 servings

2 cans (the...normal-sized ones. 140 grams?) of tuna in water
4 Tbsp mayonnaise
1 Tbsp lemon juice
1 tsp dried basil (fresh would be great but I didn't have any)
salt and pepper to taste (maybe 1/8 tsp each?)
1 large red bell pepper, diced
1 large cucumber, diced

1. Drain tuna fish and combine with mayonnaise, lemon juice, basil, salt and pepper. Gently stir in bell pepper and cucumber. Serve on a bed of lettuce, on bread, or alone.


Ann said...

Oh, that looks so yummy!

Erica said...

This looks like a great idea. I've never thought about adding cucumbers to tuna salad.

One of our colleagues taught me a great trick to make pickle relish and it works. Just use the local pickles, chop them finely add some sugar and let it sit for a bit. Then you have pickle relish. For turkish pickles you'll have to add more sugar, than I do here.