Thursday, November 21, 2013

Meatless Friday: Tantalizingly Tasty Tuna Salad

It's time to share another recipe from our meatless Friday menu. This time it's an easy, rich tuna salad that lends itself well to sandwiches or scooped onto a bed of lettuce. Packed full of veggies and other good things, this is kid friendly and healthy. It's also low carb, if served without bread.

Tantalizingly Tasty Tuna Salad


2-3 cans of Tuna - I prefer albacore because it's flaky, not mushy
1/2 celery heart
1 small red onion
1 small apple
6-8 dill pickle spears
1 avocado
1 hard boiled egg
4 T Hellman's mayo (not low fat)
1/2 t Lawry's seasoned salt
1/4 t coarse ground pepper

Drain tuna well and place in bowl. Chop items 2-4. I use my handy dandy Max, which is a mini food processor, and chop all of the vegetables, the apple, and the pickles. Place in bowl as you go. Cut avocado into chunks and add to bowl. Peel and chop egg and add. Next add mayo, salt and pepper. Mix thoroughly. This can be served immediately or chilled for later use. The flavors permeate well, when this dish is stored, so tastes at least as good if served the next day.

NOTE: I use the same ingredients for a hearty, creamy chicken salad. Just add chicken instead of tuna and 1/4 t of curry.