What you need:
15 ounces of tuna – can be any kind you like, except for the stuff that has been canned in oil.
6 hard boiled eggs, diced
1 cup sweet corn nibblets
1.5 cups of diced celery
1/4 cup of dill relish
1/4 cup of diced strawberries (or raspberries, or mandarins, or pineapples–just use a fruit that is tart and acidic)
3 tablespoons of fresh cilantro, finely chopped
1 tablespoons of minced garlic
1 tablespoon of paprika
1 tablespoon of chili powder
1/2 tablespoon of dill
1/2 tablespoon of basil
1/2 tablespoon of oregano
3 teaspoons of pomegranate vinegar
3 tablespoons spicy brown mustard
1 cup light mayo
1/4 cup plain, organic yogurt. Greek yogurt is recommended, too.
salt and pepper to taste
Mix everything in a gigantic bowl or tupperware. Refrigerate for at least 3 hours.
Everything diced should be about the size of the corn nibblets, for even mixing/distribution in every serving. And the measurements on all the seasonings can be adjusted to taste. I personally have been known to triple the amount of chili powder, paprika, dill, and black pepper, as I think the extra heat adds great depth to the salad.
This is excellent, served over something like a bed of spicy, baby arugula, and drizzled with a raspberry vinaigrette. It makes fantastic tuna melts, when you use a really good melting cheese like Asiago or Fontina, on sourdough toast or grilled Ciabatta rolls, with a smear of garlic butter. It even makes a great dip for tortilla chips. Or spoon a bit into the middle of a basil or spinach leaf, wrap it, and skewer it to a crostini or oversized, homemade croutons, and drizzle with olive oil for an appetizer. My favorite, though is just to pile a ton of it on fresh, whole grain, Bavarian wheat bread, and nothing else. Great source of protein, too.
ENJOY! (That’s a direct order. So do it or I’ll harm you.)
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