T. G.'s Tuna Salad

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Fresh tuna is best for this salad and a great way to use what you couldn’t eat from last night’s dinner. But when in a pinch, canned tuna will do. If packed in oil the tuna will have more flavor but I prefer canned tuna in water for less calories.

Ingredients:

  • 1 cup fresh tuna, lightly break apart
  • 2 tablespoon mayonnaise
  • 1 tablespoon pickle relish
  • 2 ounces cheddar cheese, cut into ½ inch cubes
  • ¼ cup green olives, sliced
  • 1 large celery stalk, sliced
  • 1/3 cup cherry tomatoes, sliced (optional)
  • 1 tablespoon fresh dill weed, chopped
  • Pepper to taste

    Instructions:

    Place tuna and next 5 ingredients into bowl and stir to combine. Gently fold in the tomatoes. Pepper to taste

    Terri’s Tips:

    Use the left overs from the Chili ginger grilled tuna you couldn’t eat last night, it will add a lot of flavor

    Cooking Wiser:

    To change the flavor and decrease the calories use olive oil to replace mayonnaise. If using canned tuna, substitute tuna packed in oil for tuna packed in water; use either olive oil or mayonnaise made with olive oil

    Make it your own
    Use capers to replace pickle relish or in addition to
    Use sliced water chestnuts, diced red bell pepper and/or sliced green onions
    Use your favorite cheese

    Wine Recommendation:

    Semillon white wine from either Chili or the Bordeaux region of France

    Serving ideas: Serve tuna salad on a bed of lettuce, as a sandwich with a Kiser roll, or remove the center and seeds of a tomato and use as a bowl for the salad