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Wednesday, September 12, 2018

Tuna Salad with Lemon and Olive Oil

Tuna Salad with Lemon and Olive Oil
Tuna Salad with Lemon and Olive Oil

MAKES: 4 sandwiches
TIME: 10 minutes
This low-fat alternative to the traditional tuna sandwich (try it with pita) has loads of bright flavor from the lemon zest and capers. If you use water-packed tuna, drain well and add another tablespoon or two of extra virgin olive oil.
Two 6-ounce cans tuna, preferably packed in olive oil,
drained
Grated zest and juice of 1 lemon
1 small shallot or 3 scallions, minced
1 or 2 tablespoons capers, rinsed, drained, and
chopped
1/2 cup chopped fresh parsley leaves
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 leaves romaine lettuce, washed and dried
8 slices any bread
1- Mix the tuna with the lemon zest and juice, shallots, capers, parsley, and olive oil and sprinkle with some
salt and pepper.
2- Make sandwiches with the tuna mixture and lettuce. Serve immediately.
Tuna Salad with Lime and Cilantro. Substitute the juice of 2 limes for the lemon and cilantro for the parsley; use the scallions and omit the capers and olive oil.
Tuna Salad with Olives. Substitute 1/4 cup Tapenade (page 96) or finely chopped olives for the capers and use less lemon juice—to taste, at the end (you may decide to use none).
Tuna Salad with Mayo. Substitute 1/4 cup or more mayonnaise for the olive oil; omit the lemon zest and juice if you like and try chopped pickles instead of the capers.
Egg Salad with Mayo. Instead of the tuna in the preceding variation, use 6 Hard-Boiled Eggs (page 791). Chop them as finely or coarsely as you like before combining with the mayonnaise. Add a tablespoon of mustard (or more to taste) and add either pickles, capers, or minced
celery or scallion—or a combination.

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