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Posts Tagged ‘tuna’

As I sat down to eat my tuna salad on tomato slices, I couldn’t help thinking that while tasty, they might be missing something.  Perhaps a salad or a side of steamed vegetables.  Then I thought — eggs!  An egg would be just the thing.  Initially I thought a few slices of warm, hard boiled egg, but then I thought “tuna melt meets eggs Benedict”: toasted English muffin (or stick with the tomato slices), plus tuna salad, plus egg, plus hollandaise sauce and/or Swiss cheese or perhaps pesto, assembled and toasted or broiled until heated through and browned on top.

I’m salivating with curiosity.  Anyone else?  Yes?  No?

Tuna Salad on Tomato Slices
1 Medium to large tomato, sliced crosswise
(Mine was a little smaller than a softball, and I got four probably 1/4-inch slices after cutting off the top.)
1 5-ounce can Wild Planet Skipjack light tuna, *undrained*
1 Rib celery, finely chopped
Mustard to taste
(I used whole grain dijon, probably between 1/2 and 1 tsp.)
Mayo or Miracle Whip to taste
(I used about 2 tsp of Miracle Whip light.)
Small handful magic cheese
Sunny Paris seasoning

Arrange tomato slices on a plate and sprinkle lightly with salt and pepper or to taste.

Mix the tuna, celery, mustard, and Miracle Whip in a bowl until well blended.

Sprinkle in the cheese and a few shakes of Sunny Paris seasoning and mix again.

Taste for seasoning and adjust if needed.

Pile the tuna on the tomato slices until the bowl is empty.

Enjoy!

Food riff: Sprouts, baby spinach leaves, small leaves of lettuce, fresh basil or other fresh herbs of preference could easily be layered over the tomatoes before piling on the tuna.  A thin slice of Swiss or cheddar or Harvarti or mozzarella could be used in addition to or instead of the greenery.  Alternately, the cheese could go over the top and the lot could be toasted or set under the broiler for a few minutes and then perhaps even topped with a touch of marinara or salsa.  As with the salmon salad of a recent post, garlic and/or onions could add a bit of zing and relish a bit of crunch.  Maybe even mix the tuna with pesto rather than mustard and mayo.

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I much prefer fish to beef, pork or even chicken, but as seafood prices have risen and sustainability becomes ever more a concern, I have been eating much less fish as well, but canned tuna in water continues to be a staple — lean protein that is easy to prepare.

After a batch of not so great grocery store brand albacore, even the old standby was suspect, but now there is hope in canned seafood from Wild Planet Foods.  Their products are by no means inexpensive, but you get what you pay for in this case.

Tonight it was once again too hot to cook, so I decided that tuna fish salad was the way to go.  When I discovered a can of salmon in the cupboard, I upgraded.

It was so tasty that I ate it all before I really even thought about taking a photo.

I started with six ounces skinless boneless canned Alaskan pink salmon.  No water, no oil – just fish and fish juice, which meant that there was no need to drain the can and which also meant I could use a lot less dressing.

I added fresh dill, organic whole grain mustard, Miracle Whip light (I know, I know, but I haven’t gotten too far on making my own dressings yet), and magic cheese.  All of these were to taste — probably five or six torn sprigs of dill, about a teaspoon each of mustard and Miracle Whip, and a generous sprinkle of cheese.  I  added small quantities until I was satisfied with the look, feel and flavor.

There is certainly room for a little salt & pepper and perhaps a bit of celery and/or relish and/or onion for crunch.  Serve it on a bed of lettuce or sprouts or chips or make a sandwich.

I ate mine right out of the mixing bowl … but I did take the time to use a fork.

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