I'm always looking for something new to do with canned tuna. Feeding my family meatless at least once a week, the standbys tend to get old quickly. And since canned fish packs a powerful punch nutritionally, I frequently try to get it on the menu. That's why when I saw this recipe at myrecipes.com, I put it on my list of dishes to try. I altered it for my family, but the end result was one I'll use over and over. It was especially good for a warm early summer supper, and we enjoyed it on the deck, which made it even yummier. I sliced an avocado and put a few pieces on each servings, and heated a loaf of grocery store French bread in the oven for just a few minutes. The whole dinner came together in about 10 minutes. Can't beat that with a breadstick. It was yummy leftover, also, with some Stacy's Simply Naked pita chips.
This was a very inexpensive dish, and you could stretch it even farther with a can of rinsed and drained white beans.
Spicy Citrus Tuna Salad
serves four
2 cans (6 oz.) solid white tuna packed in water
2 Roma tomatoes, rinsed, seeded, and chopped
2 T. chopped fresh Italian parsley
juice of one fresh lime
1/3 cup minced red onion
1 jalapeno pepper, seeded and finely diced
1/2 teaspoon salt
1 T. extra virgin olive oil
Drain tuna well;
flake into a bowl with a fork.
Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Drizzle with olive oil.
serves four
2 cans (6 oz.) solid white tuna packed in water
2 Roma tomatoes, rinsed, seeded, and chopped
2 T. chopped fresh Italian parsley
juice of one fresh lime
1/3 cup minced red onion
1 jalapeno pepper, seeded and finely diced
1/2 teaspoon salt
1 T. extra virgin olive oil
Drain tuna well;
flake into a bowl with a fork.
Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Drizzle with olive oil.
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