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!