On Sunday's, I enjoy fixing a light, healty brunch. My "Scrumptious Tuna Fish Salad" reciepe is perfect for summer... no-fuss, no-cooking and very tasty. You can even make it ahead and store it, covered, in the refrigerator for several days. Tuna is a great way to add protein to your meal, so get creative in the kitchen!
Original recipe makes 4 servings
1 (6 ounce) can of Albacore Tuna, drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 cup chopped celery
1/4 cup chopped scallion
1/4 cup mayonnaise
3 tablespoons of Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon minced garlic
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
Paprika to taste
In a large bowl, combine the Tuna, Celery, Scallions, Mayonnaise, Dijon Mustard, Lemon juice, Parsley, Dill, Garlic, Sea Salt and Pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.
Hers: Place lettuce on a salad plate. Top with Tuna and Black Olives. Cut Tomatoes in quarters and surround the Tuna for a delightful presentation.
His: Cut Croissant in half. Place Lettuce and Tomato on one side of the Croissant and Tuna the on the other side. Top with Olives.
Serve with Veggie Chips and Fresh Carrot Juice
© Cinthia D. Stafford