I've always been a fan of fish, but one of the few fish-containing foods I could never quite stomach was the infamous tuna salad. Usually a mish-mash of tuna, mayonnaise, and over-burdened with salt, it just never quite appealed to me. To me, Tuna Salad just takes all the negatives of fish and throws on a blistering amount of condiments to shut out the better aspects of fish. And just like many preconceptions, the time to throw this idea out the window came.
Circumstances forced me to consider it as an option for James' lunch since he would only have access to a cooler with no refrigerator or microwave. Our usual "leftovers for lunch" wouldn't work too well under these circumstances. We needed something he could eat cold, and we wanted to avoid paying a small fortune for deli meat and cheeses. I also wanted to to spare both of us from the mundane terror of tuna salad.
I figured I could play around and see what happened. I have to say, this tuna salad turned out better than expected. Incorporating celery, carrots, and onions really gave this tuna salad a more complex palette of flavors as well as a medley of textures, from soft to crispy.
Yield: 4 servings
|1/3 cup||1||carrot, julienned and then chopped|
|1/3 cup||2 stalks||celery, thinly sliced "against the grain"|
|1 teaspoon||lemon zest|
|10 ounces||2 cans||tuna fish, drained|
|1/4 cup||onion, diced|
|2 teaspoons||parsley, dried|
|1/2 teaspoon||black pepper, ground|
|1 tablespoon||Italian Dressing Seasoning|
- Gather all materials.
- Mix all materials together.
- Refrigerate. I've found the flavors mix and mingle, making for a better tasting tuna salad if you let it sit for a few hours or overnight. :)