Sara's Tunafish SaladA Chapter by Sara Mercury
This is definitely NOT the American version of a tunafish salad!
I know, I know -- I'm supposed to be one of those eccentric folks who shamelessly dares to call themselves a 'lacto-ovo vegetarian' ... (lol). However, in case you all haven't figured it out yet, I also eat fish, mainly because it's not so easy to get the 'good cholesterols' anywhere else in the food chain.
For the record, I no longer eat chicken, pork, or any kind of red meat. I've even given up my beloved lamb, which was formerly served at my home on very, very special occasions - Easter being one of them. However, it is not served any more, nor will it ever be, as I am faithful to my strict dietary regimen for reasons primarily having to do with health and maintaining my featherweight body type; i.e., long, thin arms and legs, tiny waist, reminiscent of a ballet dancer. (I am so not comfortable being anything else, my dears!)
This recipe isn't vegetarian (so no writing in to complain!). It's my favourite tunafish salad recipe ... one that I made up (living) on my own through mixing various concoctions till I got it right.
Salad. Let's revisit our old school days for a moment, shall we?
Salad = a mixture of sorts that contains lettuce and other veggies. (I.E., Potato salad? Hmmmm ... is that like -- potatoes and lettuce? lol)
* 2 tins of tunafish
* 4 tbsp prepared yellow mustard sauce (that tangy stuff made of ground mustard seed, vinegar and tumeric)
* 1 tin of cooked beets, finely chopped
* 2 large, green onions, finely chopped (one finely chopped leek will also work)
* 1 heaping tbsp unsweetened, crushed pineapple (or sweetened, if you prefer - can't hurt you)
* 1 packet of Splenda (if you chose crushed pineapple of the unsweetened variety)
* 2 very small tomatoes, cut in half and sliced
* 1 cup of fresh baby spinach leaves
* about 8 large iceberg lettuce leaves (coarsely torn with hands, not bruised by a blade)
Mix the tunafish, mustard sauce, beets, green onions (or leek), crushed pineapple, and Splenda (if used) together in a small mixing bowl. Line three plates evenly with the lettuce leaves. Scoop and form the tunafish mixture into three even spheres and place in the centre of the beds of lettuce on each of the three plates. Garnish with the spinach leaves around the edge of the tunafish spheres. Place the tomato slices around on the lettuce near the edge of the plates.
Of course, this recipe serves three people. Makes a colourful, quick, tasty, and healthy light meal. I had a serving today for lunch! It was delicious and very filling.
© 2011 Sara Mercury
Added on August 22, 2011
Last Updated on August 22, 2011
From the Kitchen of Sara Mercury
Lake City, FL
AboutHello, Darlings! I am a published author, and a legal assistant, as well as the mother of a 15-year-old son. In addition to writing novels, I enjoy singing and playing piano, writing poetry and son.. more..