Tuna salad, unconventional. Tuna salad with grapes… my favorite unconventional way to reap the benefits of seafood! Confession: I don't eat raw celery. Cooked celery is great, but raw celery makes my throat terribly itchy and inflamed.
This is a standard raw tuna (poke) salad served in most Hawaiian homes.
Although unconventional, it is sure to please the more adventurous seafood lovers.
Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
You can cook Tuna salad, unconventional using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Tuna salad, unconventional
- It's 15 ounces of canned tuna packed in spring water.
- You need 1/2 cup of mayonnaise.
- Prepare 1 of large cucumber.
- It's 1 of medium golden delicious apple.
- It's 1 tablespoons of lemon juice.
- Prepare 1 pinch of salt.
- It's 1/2 teaspoon of dill weed.
- You need 1 tablespoons of chopped parsley for garnish.
While tuna salad seems somewhat unconventional as a filling for Japanese sushi rolls, it is actually a popular filling for onigiri and musubi (Japanese rice balls). The tuna salad is typically on the bland side, with a simple mixture of canned tuna and mayonnaise. I suppose this seems a little bit like a summery recipe, but a tuna macaroni salad screams colder weather to me! Growing up, my mom made tuna casseroles, cheesy tuna pastas, and tuna pasta salads only when the weather got colder outside.
Tuna salad, unconventional step by step
- To a bowl add tuna. Wash, peel, and shave a cucumber into thin very thin "chips".
- Wash, peel, core, and dice the apple. Add to the tuna along with the mayonnaise and lemon juice. Add dill weed..
- Mix together well.
- Add garnish and serve. Hope you enjoy!.
The herb-infused dressing in this healthy tuna salad recipe calls for equal parts Greek yogurt and low-fat mayo to keep it light. Lots of fresh veggies, including bell pepper, carrot, radishes and celery, also give boosts of flavor, color and nutrients. Serve on lettuce leaves, over a green salad or as an open-face sandwich on whole-grain toast. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers.