Recipe Swap: Mayo-Free Tuna Salad Inspired by Italian Cuisine | To eat

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Like most Americans, I have fond childhood memories of tuna salad.

But like a lot of people who are past childhood, I don’t eat a lot of it.

If I meet him, I generally appreciate him. But it’s not something I’m likely to do for myself.

There is another type of tuna salad that appeals to my adult taste buds more and that I’m more likely to make at home. It’s good with regular supermarket brands of tuna – preferably solid albacore. But it’s even better if you can find an Italian brand of tuna packed in good quality olive oil.

This recipe is modeled after the Italian tuna salad, which sauté the mayonnaise in favor of a lemon vinaigrette. It’s hearty because it mixes the tuna with white beans. And it gets its flavor not only from lemon juice but also from capers. Fresh parsley and red onion also help a bit to the party.

You can also replace it with Dijon mustard, fresh tomatoes, mint or basil and other variations.

So if you are looking for something light but filling for your summer lunches, try the tuna and white bean salad.

Send requests or recipes to Recipe Swap, c / o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or by email at [email protected] Please include name, address and daytime phone number. Recipes already published are available on www.journalnow.com.


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