Tuna Salad with Green Apple, Red Onion, Parsley & Celery

tuna apple salad low carb

Tuna Salad with Green Apple, Red Onion, Parsley & Celery
Serves 2
Can be doubled | Can be halved | Makes great leftovers

This record breaking heat wave across the state of New York = lots of salads on the menu! Here’s my all-time favorite tuna salad. It’s got a great mixture of textures, colors and flavors. You can eat a large portion of this salad and still not get too full, because it’s mostly vegetables and apples with some tuna mixed in! We make up a double batch of this recipe every couple of weeks and enjoy two meals for two  from each one. Day 1: we put it over a salad for dinner. Day 2: the leftover tuna salad makes a great sandwich!      ~ Susan

Ingredients:

1 can chunk light tuna in water or skipjack tuna in water (lower in mercury than white albacore), or, check out American Tuna for a good, sustainable and safe-to-eat tuna
3/4 cup finely diced green apple
3/4 cup finely diced red onion
1/2 cup finely diced parsley
3/4 cup finely diced celery
1 tablespoon mayo of your choice
1 tablespoon worcestershire sauce
1/2 teaspoon ground black pepper

Instructions:

Open the can of tuna and drain only half the liquid into a small bowl.

Put tuna and remaining liquid in a mixing bowl and add all of the other ingredients.

Mix well, taste and adjust seasonings to your liking. If mixture seems too dry, add some of the remaining tuna liquid.

Serving Suggestions:

Serve tuna salad over a big bed of fresh greens with lemon wedges and a little drizzle of olive oil if you like.

Enjoy as a sandwich on whole grain bread with lots of lettuce piled on too!

I love it even more with a few dashes of hot sauce on top. I especially like Melinda’s original hot sauce for this one.

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Spicy Tuna Fish Cakes

Spicy Tuna Fish Cakes
Serves 2 to 3
Can be doubled| Can be halved| Makes great leftovers

How do you jazz up a plain old can of tuna? Forget the obvious mayo loaded tuna salad, and try these fish cakes instead. They are loaded with Asian flavors such as ginger, chili paste, cilantro and scallions which make wonders of a pantry staple. Pulsing the tuna in a food processor adds an extra step to another wise quick creation, but this helps the cakes bind together easier and means you can omit using breadcrumbs. You can also put the cakes together the day before, let them sit in the fridge and cook them just before you’re ready to eat. After trying these, you’ll never look at tuna the same way again.     ~Shivani

Ingredients:

2 cans tuna packed in water, preferably without salt (I love Whole Foods 365 brand)
1 teaspoon of grated ginger
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon chili paste with garlic
1/2 bunch of thinly sliced scallions
1 egg white, gently beaten
1 handful of chopped cilantro
salt and pepper, to taste

Instructions:

Blend all of the ingredients together in a food processor.

Form cakes out of the mixture. You should be able to get four generous sized cakes.

Use cooking spray and pan fry on medium to high heat for 10 minutes or until cakes are warmed through and lightly browned or bake in preheated 425 degree oven for 10 minutes or until cakes are warmed through and browned.

Serving Suggestions:

My recipe for broccoli brown rice is the perfect pairing for this dish since it is also rich in Asian flavors. You can also serve these over greens tossed in a light sesame dressing or tuck inside a whole wheat pita for a tasty sandwich.

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