Creative Tuna Salads
- calla0413 Jan 12, 2007 11:01 PM
Alright, for the new year, my husband and I made a resolution to eat healthier. My husband is not a fish/seafood lover. However, he will eat tuna fish (from the can of course). I'm looking for tuna salad ideas that'll change things up besides the same old tuna and just mayo.
I did recently discovered a tuna salad recipe with lime, cilantro, red onions, dijon mustard, pepper and mayo. I'm looking for stuff like this.
Thanks in advance for the ideas!
I don't know how creative this is, but I like it two ways: with boiled egg and ripe olive, and with sweet pickles, pickle juice, and boiled egg. Both with mayo. I use Sechler's candied pickles, which are great. (OK, fabulous.)
My grandmother makes it with apples, celery, and onions. I did not care for the sharpness of the onion as a little kid, but I love onion now so I should probably try this.
I make a tuna casserole that would work as a pasta salad, with shell pasta, cheese diced fine, celery, onion, mayo, and a bit of cream if I have it. Fresh tomato on the side.
I'm thinking green onion would be a good ingredient too ...
And dill or curry!
Curry w/ onions is great too
Soy sauce, ginger, green onion, garlic, celery, (optional sauteed mushrooms), bean sprouts, a little mayo
reduced fat sour cream, cumin, olives, celery, green onions, (optional salsa on the side)
low fat or fat free cottage cheese is also a good substitute mix-in
It's hard for me to do without the mayo (and I rarely try), but...
Love capers in it and a good mix would probably be capers, shallots/onions, lime or lemon juice and some olive oil. Ditto that it's great with chopped boiled egg. Also green olives, dill or sweet pickle relish. I also really enjoy putting a dab of Asian hot chili-garlic sauce (from a jar), though I usually do that with mayo.
try curried tuna salad: use the curry you can buy in cans from any store (Madras, I think it is called) Combine the drained tuna with a chopped Granny Smith apple (yes, leave the skin on), some raisins, instead of all mayo, use equal parts of yogurt, sour cream and mayo. Add the curry powder,to taste. It always goes over well, no matter where I serve it and kids like it as well.
You can always flavor the mayo. I do it all the time to make sandwiches more interesting. Things I've tried that have worked out include:
sweet chili sauce (the thai stuff for spring rolls)
any kind of mustard
pesto (both basil and sun dried tomato type)
so as you can see, the only limits are your imagination and sense of adventure :-)
I like to flavour the mayo too - then just add the tuna celery and chopped onions. My very favourite additive for mayo is Gold's Horseradish (the one coloured with beet juice) this turns the mayo a psychedelic pink which really makes the dish look weird - BTW this mayo-horseradish mix on a roast beef sandwich is out of this world.
I thought I've read several times that it's better to "cook" curry powders in a little oil as opposed to adding "raw" curry powder to a cold recipe (maybe certain spices like turmeric are harsher if not 'cooked'??). Anyone find this to be true, or is it just that frying a little would bring the flavors out a little more?
I love Indian food but I'm not big on the curried mayo salads, so I'm just wondering what others have found...