The hot wrap up of summer brings to mind two favorite recipes..
We enjoyed both for dinner last night and have plenty of the tunafish to enjoy for the next day or two..
The first recipe is for my tunafish salad...
I have finally come up with a great recipe I am really enjoying and so does everyone I share it with..
Tuna fish Salad
4 cans white albacore tuna packed in water
half Red or Orange pepper
half sweet (preferably Vidalia) onion coarsely chopped
1 heaping tablespoon minced roasted garlic ( I use a jar brand)
Light helmans or Kraft Mayo.. in this house we do not like the flavor of fat free.
1 large stalk celery coarsly chopped
heaping dollop of sweet relish
a dash of pepper
1 tablespoon smart balance olive oil spread
Saute on medium heat chopped onion and garlic with tablespoon of smart balance olive oil spread.
while onions and garlic saute
DRAIN the Tuna WELL!
Put tuna in a bowl toss and break up big pieces
add relish, pepper, dash of pepper, celery
after onions and garlic are a nice semi translucent or even crispy a little bit ( if you like it that way)
add to mixture .. toss well... add Mayo and Mix well be sure the tuna is nice and flaked... be sure and use just enough mayo to hold it all together.. no need to over use the mayo... you just want the mayo as the glue factor... Less is more...
Let get chilled and enjoy
the next day it even gets better YUM!
Caprise Salad light
1 pint grape or cherry tomatos rinsed
5 sticks light string cheese sliced up
splash olive oil
splash balsamic vinegar
fresh Basil about 4 or 5 large leaves coarsely cut
In bowl add tomatos, and other ingredients ..use just enough olive oil and balsamic vinegar to taste.. i love balsamic vinegar so I use a good splash..
This sald needs to be chilled and served...
* because the cheese is not full fat mozzeralla it will not be as moist... and really only holds up for the one serving.. buts a a very tasty salad..
Enjoy and have a great Labor day weekend..