Easy tuna salad

July 5, 1:21 PMPhoenix Easy Meals ExaminerStacey Klaff

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Phoenix Easy Meals Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Easy tuna salad sandwich on a bun

This recipe was inspired by a chicken salad recipe that I had while vacationing in Hawaii at the Hale Koa, which is a military hotel in Waikiki. So instead of making it with chicken this recipe is varied slightly and made with canned tuna fish. It’s so versatile and so easy to make.

Prep time: 15 minutes

INGREDIENTS:

1 can Bumblebee canned tuna (It comes in a gold can at the grocery store.)
1 individual stalk of celery, small dice
1 carrot, peeled, grated
¼ cup green cabbage, shredded, small dice
½ lime, juiced
½ cup Kraft red wine vinaigrette
To taste: garlic and pepper seasoning
1 Coney seeded bun or pita bread
Garnish: sliced tomatoes, sliced cucumbers, shredded lettuce, extra red wine dressing (optional)

PROCEDURE:

1. In a small bowl open the can of tuna and drain to remove all the juices.

2. Using a fork flake the tuna into small pieces.

3. Add the celery, carrot, and green cabbage. Mix to combine.

4. Add the lime juice, red wine vinaigrette, and the seasoning.

5. Taste and adjust the seasonings if necessary.

6. To serve, toast the bun or the pita bread in a toaster. Top with the tuna salad, shredded lettuce, sliced cucumbers, sliced tomatoes, and extra dressing if desired.

BON APPETIT! ENJOY!!!

VARIATIONS:

*As said above the recipe can be substituted with cooked, shredded chicken to make an easy alternative to chicken salad.

*The great part about this recipe is how low in fat it is. There is no addition of mayonnaise, only dressing. So, feel free to play around with different dressings such as Italian vinaigrette, apple cider vinegar, balsamic vinaigrette, or even raspberry vinaigrette.

*Play around with the ingredients put into the salad. You can add diced tomatoes, diced cucumbers, diced pickles, or your own favorite vegetables.

*Also be creative with the bread that you use. As suggested above, you can use a Coney seeded bun or pita, but you can also use a good crusty French bread, sourdough, rye or pumpernickel bread, or even wrapped up in a flour tortilla. If you’re watching your carbs then just enjoy this salad without the bread.
 

For more info: Any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net Thank you!!!