For the Lenten season, tuna salad becomes a staple for Friday lunches, and, while I love tuna, I don't like it plain. It is also good anytime as a change from lunchmeats.
Ingredients
- 1 - 6oz can of tuna [I prefer Solid White [Albacore] myself, in springwater of course].
- Mayo, I prefer Hellmann's
- Seasonings [McCormick is the best]:
- Celery Flakes
- Parsley Flakes
- Minced Onion Flakes
- Italian Herb Salad Mix
- Coarse Ground Black Pepper
- Garlic Power
Method
- Into a mixing bowl, I use a small one quart bowl, put the contents of a, drained of water, can of tuna. Use a large spoon to breakup all the pieces.
- Next, add a spoonful of your favorite Mayo. I find that two may be necessary, if you are using solid white tuna [albacore] as it is drier than the chunk light variety. Mix thoroughly. It should be the consistency of a rough paste. Of course, if you prefer more mayo, help yourself.
- Next, sprinkle a layer of celery flakes over the tuna-mayo mix, and then mix thoroughly.
- Next, sprinkle a layer of parsley flakes over your tuna mix, and then mix thoroughly.
- Next, sprinkle a layer of minced onion flakes over your tuna mix, and then mix thoroughly.
- Next, sprinkle a layer of Italian herb salad mix over your tuna mix, and then mix thoroughly.
- Next, sprinkle some coarse ground black pepper over your tuna mix, the amount is up to you and then mix thoroughly.
- Next, sprinkle some garlic powder over your tuna mix, the amount is up to you and then mix thoroughly.
- Cover your bowl, put in the fridge, until you are ready to eat lunch.
- This will make two to four sandwiches, depending how thick you spread it.
- It would also make a great topper for your favorite salad.
Well, there you have it! Enjoy!
However, when I tried it I was amazed to find how good it was.
It does the job of taking a plain item, tuna salad, and makes it into a feast!
I hope you do some more recipes, this one was great!