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Monday, June 20, 2011

variations on tuna.

The pantry staple of canned tuna and the ubiquitous meal of tuna salad-- it's something a lot of people eat, and every one of them has their own variation. It's one of those things that I'm intensely curious about-- how do you prepare your tuna salad? I think that telling is like telling family secrets. Except this one doesn't really matter, does it?

1. tuna with apple and curry
Open and drain two cans of tuna.
Flake with a fork in a bowl.
Stir in 2 scant tablespoons of mayonnaise, and 1 scant tablespoon of mustard (yellow, dijon, or brown)
Add 1 scant tablespoon of sweet relish.
Season with salt, pepper, and a pinch of yellow curry powder.
Finally, fold in half of an apple, diced.

2. bbq tuna
Open 2 cans of tuna and drain.
Flake with a fork in a bowl.
Add about 1/4 c. shredded cabbage and 1 grated carrot.
Mix in a 2 tablespoons of a light, vinegary bbq sauce like Jack Miller's and 1 scant tablespoon of sweet relish.
Season with seafood grilling seasoning, salt, and pepper.
Serve on toasted bread with sprouts or lettuce.


3. tuna and pesto
adapted from The Curvy Carrot
Open and drain two cans of tuna.
Flake with a fork into a bowl.
Mix in 2 scant tablespoons of pesto and 1 1/2 tablespoons of mayonnaise.
Season with salt and pepper.
Serve with lettuce and tomato.

4. tuna a la Laura
from my friend of the same name
Open and drain two cans of tuna.
Flake with a fork into a bowl.
Mix in 2 scant tablespoons of mayonnaise, 1 tablespoon of red wine vinegar.
Season with salt, pepper, and red pepper flake to taste.
Serve with olives, tomato, cheddar, and lettuce.

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