Tuna Salad to Taste
"I never liked Tuna until I met albacore. My mother encouraged me to start experimenting with this tuna to create a tasty salad. This provides a wonderful protein punch at lunchtime."
photo by blancpage
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 (6 ounce) can albacore tuna (white)
- 2 tablespoons fat-free Miracle Whip
- 2 tablespoons fat free sour cream
- 1⁄2 cup carrot, diced
- 1 tablespoon bread & butter pickle, finely diced (or any dill pickle)
- 1⁄8 teaspoon ground mustard
- 1⁄8 teaspoon paprika
directions
- Note: This recipe is to taste.
- Please increase or decrease any of the ingredients according to your palate.
- Also, use a hand food chopper to dice carrots and pickles (such as Pampered Chef's).
- Use the hand chopper to finely chop the carrots and pickles.
- Place in a medium sized bowl.
- Drain the tuna and remove from can.
- Either flake tuna with a fork or chop with the food chopper.
- Add to bowl.
- Add ground mustard and paprka.
- Combine all ingredients.
- To tuna mixture, add one tablespoon of both Miracle Whip and Sour Cream.
- Combine and add remaining Miracle Whip and Sour Cream if needed to attain your preferred consistency.
- Taste mixture and add any additional spices that suit your palate.
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Reviews
-
I used 1/4 cup finely chopped carrots, 2 tablespoons of chopped dill pickles and an extra tablespoon of sour cream. Served this on whole wheat bread and it was very good. Loved the crunchiness of the carrots and am planning to add chopped red onion to the leftovers, since I like onion w/ my tuna fish. -
Brilliant! Never tried adding carrots to tuna! My usual basic tuna salad is Miracle Whip (or if necessary mayo), prepared mustard, sweet pickle relish, salt, and pepper. I've had tuna with chopped apples too. This was a new type of tuna salad for me. Even though you said it was "to taste", I wanted to stick as close to the recipe as possible because the ingreds sounded intriguing. I accidentally used up the last of my Tofutti Better Than Sour Cream (can't tolerate most milk/dairy), and I couldn't get more, so I omitted. I did happen to have bread and butter pickle sandwich slices, though, which I sometimes eat straight out of the jar! . I misread the amt and added closer to 2 tbsp worth (2 sandwich slices, diced). I used a 7.1oz pouch of Chicken of the Sea albacore in water, used between 1/3 and 1/2 cup mayo (didn't have fat-free), and used 5 baby carrots, diced. Added the ground mustard and paprika as indicated. I also decided to add about 2tbsp of diced red pepper so it wouldn't go to waste. I made this last night and put it in the fridge to marry the flavors. I had this as a late day snack today. With my first taste I thought this is pretty good, and then OMG! I could not stop eating it! Everything goes sooo well together I have to have something "carby" like crackers or bread or cooked pasta with my tuna, so I chose Keebler Toasteds Sesame crackers. I also ate alongside this another baby carrot, a few sugar snap peas, and another tbsp of diced red pepper with this. Loved the flavors, the textures (crunch from the diced veggies), and a bit creamy. I bet the sour cream would be great in this also. I will make again, thanks for sharing Buckwalter. I made this for My-3-Chefs June 2008, for my theme "Swimmin' with the Fish". Going into my tried and loved cookbok.
RECIPE SUBMITTED BY
Buckwalter
United States
Currently, I'm living in southern Virginia but hoping to return to the vicinity of my home area of Lancaster, Pennsylvania. My husband and I are both teachers, so I'm always looking for great, easy to make, lowfat recipes. To relax after a long day, I love to run, bake, cross-stitch, and read (especially cookbooks). I also have to confess that my favorite TV shows are on the Food Network. With my time off, I always return home to spend as much time as possible with my wonderful parents and siblings.
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