Tuesday, July 30, 2013

Tuesday's Tuna Salad Boats

This evening I made a quick and simple dinner so we could take advantage of the beautiful evening here and take our walk while the sun was still out.  I removed the leaves from my small heads of artisan romaine to make little boats to hold my tuna salad.  I used a can of Wild Planet Wild Albacore Tuna that I drained and flaked.  I added some finely diced celery, thinly sliced green onion, and finely diced dill pickle. I have never been a huge fan of mayonnaise...there is something that I don't really care for about the taste of it.  Whenever I used to make tuna salad in the past, I added Miracle Whip. I realize that there are a lot of "Miracle Whip haters" out there...but I always liked it in my tuna salad to help cut the fishy flavor a bit.  Since Miracle Whip is sweet because of added sugar...I decided to "whip up" my own version of the dressing.  I mixed about 3 rounded tablespoons of olive oil mayonnaise into a small bowl and added about 1/4 teaspoon (or a little more) Tony Chachere's Creole Seasoning, a few generous squeezes of fresh lemon juice and 5 drops of NuNaturals stevia drops and mixed it all together and then tasted to adjust the seasoning.  I know some of you are probably gagging at the thought of adding stevia...but the end result reminded me of that sweet hint you get with Miracle Whip, which is what I was going for -- only this was a jazzed up version because of the lemon juice and creole seasoning.  You have to be careful with the creole seasoning because it's a bit salty...but it has a great flavor. I believe it also comes in an unsalted version, too, but I have never tried it.  After mixing the dressing into the tuna and veggies, I filled my little romaine boats up with the tuna salad and topped them with some diced cherry tomatoes. It was really, really good. I have enough left from the single little can of tuna to make one more tuna boat for lunch tomorrow. I served my tuna salad boats with sliced avocado, a few Kerrygold cheese sticks and some roasted almonds. I snapped a few photos below for you to see. Enjoy!


CyberSis said...


Miracle Whip ... Y-E-S! In the "old days" that was always my "mayo" of choice. I love your idea of how to transform regular old mayo into a version of Miracle Whip. That's really using your head. :-) Thanks for the hint ... and the inspiration!

Darlene said...

It seems you either love Miracle Whip or hate it, ha ha. I was a big fan, but don't use it much anymore- since Wheat Belly. I'll have to try the stevia drops though! I've attempted making mayo a few times and have been quite pleased with it.

Gourmet Girl Cooks said...

Hi CyberSis! Well...at least someone else liked Miracle Whip, too! LOL I enjoyed it. It's worth trying out -- it's easy to adjust as you go and you make it in such a small portion that if you don't like it, not much is wasted. :-)

Gourmet Girl Cooks said...

Hi Darlene! Another Miracle Whip fan...I am shocked -- I figured I would get hate mail after admitting I liked it...LOL. I just kept adding a little squeeze of lemon...a little dash of creole (for a little zip) and a few drops of stevia...and if I went too far with anything...another spoon of mayo to tone it back down. Hope you enjoy! :-)

unter der laterne said...

G,G, just wanted to let you know. that is better to buy regular tuna rather than Albacore, which has a lot more mercury, according to Consumer Reports.
Our oceans are under stress, it is a scary situation with enormous islands of trash (mostly plastic) floating about. The plastic over years breaks into smaller pieces and the fish mistake it for food!
Sorry, it is so depressing! I have such a love for oceans , I was born by the Baltic Sea. I remember finding amber in the sand as a very little girl.
Now this very beach is so dirty and polluted , it breaks my heart.

Gourmet Girl Cooks said...

Hi Barbara! I did not realize that. The brand, Wild Planet I buy says "low mercury"...but what you say is that it would be even lower if regular and not albacore. Wow, finding amber in the sand...hard to imagine that! Thanks for the tip on tuna. :-)