The Very Best Tuna Salad YOU Will Ever Enjoy
If you have not tried this recipe you simply are missing on a happy party for your taste buds. Tuna has been a food that my family and I have eaten all of our lives. There are many articles published about consuming tuna and other fish. There is a link provided in the sources section to an FDA report about eating any kind of fish.
After reading many articles on the topic, it appears to me that if we carefully select the tuna we consume that it should be safe. Smaller, less frequent portions should be consumed by children. The information regarding amounts to consume is in this article.
The great thing about this food is that it can be prepared many ways. This is only one of them.
My daughter's recipe for tuna on romaine hearts
The recipe today is one my daughter prepares and it is always a hit. She is my guest chef for today.
This salad is full of so much tantalizing flavor and a variety of textures that you may need more than one serving.
It has an interesting blend of flavors and textures which makes it a food that we find enjoyable.
You can serve it chilled. It is fine to serve it right after it is made too.
Be certain to refrigerate left overs immediately.
You may wish to try this tuna salad too
Mock Tuna Recipe
PETA has compiled a list of ten reasons not to eat tuna which you may wish to read. The link to that article is in the sources section below.
After reading the article, you may wish to try their recipe for 'faux' or mock tuna made from chick peas.
This is their recipe:
"4 cups garbanzo beans, cooked and drained
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1-2 Tbsp. nutritional yeast flakes
Vinegar-free pickle relish, to taste (optional)
Egg-free mayonnaise, to taste
Sea salt, to taste
• Mix all the ingredients except the egg-free mayonnaise together, mashing the garbanzos slightly as you mix.
• Add the "mayonnaise" until the salad is as moist as you like. "
Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'— Jessica Simpson
Choose tuna carefully
The original purpose of this article was to share the recipe for an extra special tuna salad but I feel that full disclosure of the information I found should be provided. I also say somewhat cynically which is somewhat unlike me, that our environment has been so invaded by so much that is not healthful that most if not all foods have cautions attached to them today. Being informed consumers may help us make wise food choices.
To Tuna or Not to Tuna...you decide
One source that I read stated that tuna can contain unsafe levels of mercury. For that reason, I have included this quote concerning the use of tuna.
- "Canned white or albacore (0.32 parts per million of mercury). Children up to age six can eat up to one 3-ounce portion a month; children ages 6–12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat it up to three times a month (women, 6-ounce portions; men, 8-ounce portions). Luckily, some brands of canned or pouch albacore contain significantly less mercury than well-known national brands, since they use smaller, lower-mercury fish.
- Canned light— the safer choice (0.12 parts per million of mercury). Children up to age six can eat it up to three 3-ounce portions per month. Older children and adults can safely eat it once a week. But products labeled “gourmet” or “tonno” may contain mercury levels comparable to canned white, since they are made with bigger yellowfin tuna. Therefore, watch out for this label and eat it less often."
Salmon is considered a safer alternative.
If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck.— Jeff Foxworthy
Seasonings Are Gathered and Ready
Ready to Gently Blend Together
A Work in Progress
- 4 cans tuna, your choice ( white albacore was used in this recipe)
- 1 small bunch seedless grapes, cut in half
- 1/2 medium onion, small chop
- 1/2 cup sweet relish
- 1/2 cup mayonnaise, more if desired/yogurt or fat free sour cream can be used instead
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Lawry's seasoning salt
- 1/2 teaspoon ground pepper
- 6-8 romaine lettuce hearts, endive may be used as well
- Place tuna in a mixing bowl. Break apart with a fork.
- Add all other ingredients and gently fold together.
- Place individual servings on romaine heart.Serve wtih tomato slices.
|Serving size: 1 cup|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Carbohydrates 25 g||8%|
|Sugar 3 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 27 mg||9%|
|Sodium 100 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2013 Patricia Scott