Herbed Tuna Salad
"This is the classic Raspberry's Tuna, which I added the herbs to. I think the orignal recipe comes from Moosewood, or Deaf Smith, I no longer remember.
This is updated (2007) to reflect the opinion of the kindly reviewer, hopefully someone else will feel inclined to give it a shot."
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
3 Quarts
- Serves:
- 24
ingredients
- 1 (66 ounce) can unsalted red tuna in water
- 2 cups shredded carrots
- 3⁄4 cup chopped celery
- 1⁄2 cup sweet pickle relish
- 1⁄2 cup raw pumpkin seeds
- 1 cup reduced-fat mayonnaise or 1 cup vegan mayonnaise
- 2 tablespoons dried basil
- 1 tablespoon dried dill
- 1 tablespoon paprika
directions
- Drain and flake the tuna into a large bowl.
- Add the shredded carrots, chopped celery, sweet relish and seeds.
- Mix the mayo/vegenaise with the dried herbs and paprika.
- Mix the dressing into the tuna very well.
- Serve on sprouted grain bread, or on lettuce bed.
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Reviews
-
This was more of a carrot salad with tuna, than a tuna salad with carrots. I made 1/3 of this recipe, using four 6-ounce cans of tuna and 1/3 pound of carrots. I found I needed to use the full amount of mayonnaise (2/3 cup) to moisten everything. This tasted OK, but we found the amount of carrots to be overwhelming.
RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.
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