I finally tried Elise's tuna salad, which has been highly recommended on my food forum for ages. I even used tuna in oil, which is something I haven't purchased in years, and I do believe it made all the difference. I may not buy water-packed tuna again!
Because I was making a cool summer menu for the office staff at church, I decided to make a different version as a pasta salad, so I added cooked orzo, about a cup, chopped hard-boiled egg, and diced cucumber instead of celery. Served fresh, it is simple and tangy and delicious--the lemon juice sets it all off so nicely. After it had sat in my refrigerator, it did dry out a bit, so I would recommend serving it soon after composing it.
Elise's Tuna Saladadapted from Simply Recipes
1 (6 ounce) can tuna (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup cottage cheese
2 Tablespoons mayonaise
1/4 red onion, chopped finely
1 cucumber, chopped finely (I used Satsuki Madori, from my garden!)
1 hard-boiled egg, cooled and chopped
1 Tablespoon capers
Juice of half a lemon
1 teaspoon fresh dill, minced
1 teaspoon Dijon mustard
1 cup cooked orzo
Mix together lightly and serve.
I have already bought more tuna in oil to make it without the orzo!
5 comments:
Gosh, I LOVE this stuff! I had to take a break from making it because I was eating the entire thing at once!
Allison, in a way I'm sorry I didn't discover it sooner, but maybe that's a good thing. ;)
Hi Linda, that sure looks good and it's lunchtime here. I made some tuna salad a couple of weeks ago and put some purslane, an edible weed from my garden that my neighbor has asked to have some of because he loves it. He's originally from Europe. Then I googled, purslane and yup people have been eating it for centuries! So I tried it and it's a bit lemony like, it was good. This recipe here is tempting. It's always good to eat fish for a change. Hope it's cooling down for you there!
annielizabeth, that is fascinating about purslane--I have seen that growing between the cracks of our driveway! Sounds like something I would like. Try the recipe even without the orzo--I bet you'll like it!
Alas, it is no cooler here--temps are back up to the low 100s. :(
Sophie, it did amaze me that those flavors were so very good together. Thanks for stopping by.
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