Tuna Salad you either hate it or love it. What makes mine the best it that itt's bright, fresh, and something to pick you throughout the week! You can eat it with crackers or make little tea sandwiches. Normally tuna salad calls for all that mayo/miracle whip! No! I use a combination of miracle whip and greek yogurt which makes it lighter without missing out on that classic flavour. Also, the addition of boiled eggs gives you the best of a tuna salad and egg salad, but all in one! So without further adieu, I present to you my Tuna Salad with a Spicy Cucumber Salad!
Tools: Two Bowls, Spatula, Forks, Whisk, Wooden Spoon(s)
Prep. Time: 30 minutes
TIP: Drain your Albacore tuna aforetime, and use a two forks to break up the tuna. Boil your eggs prior I boiled mine for 8-10 minutes for that beautiful yellow center! Rinse and peel your cucumbers but in a stripe pattern, already have your onions slice into moon shapes(for the salad, if you choose to use them), and have your lemon already juiced.
INGREDIENTS
TUNA
5 can of Albacore style tuna
4 large eggs, boiled
1/2 cup of Miracle Whip
1/2 cup of non-fat Greek yogurt
3 tablespoons of sweet relish
1 1/2-2 teaspoon of kosher salt, or to taste
1/2 teaspoon of ground black pepper, or to taste
1/2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
1/2 teaspoon of oregano leaves
a small pinch of cayenne pepper powder
2 teaspoons of sriracha chili garlic paste or regular sriracha sauce
1 generous teaspoon of distilled white vinegar
2 teaspoons of yellow mustard
a palm full of curly leafed parsley chopped & some extra for garnish
extra olive oil for garnish
Boil your eggs for about 6-8 minutes for the perfect boiled egg. Then add all your seasonings, tuna, and everything else to the bowl. Start with a little salt and pepper, then add according to taste.
Stir everything together making sure that every ingredient in equally distributed, taste for seasoning. Remember that as this sits the flavours will marry and deepen overnight.
Enjoy right away or after it has a chance to sit for a few hours(if you are having a gathering you can prepare this a couple hours before your guests arrive)
. Garnish with parsley and a drizzle of olive oil before serving. Then enjoy with crackers, or make sandwiches.
SPICY CUCUMBER & ONION SALAD
CUCUMBERS
2 large cucumbers, stripe peeled then sliced into 1/4 inch circles
1/2 a medium or 1 small white onion sliced into moon shapes
2 teaspoons of kosher salt
1 tablespoon of sugar or honey
a pinch of pepper
Add your cucumbers and onions to a mixing bowl, sprinkle over your salt, pepper, and sugar then leave to sit for about 15 minutes, gives time for the salt and sugar to draw out the juices from the cucumbers. Meanwhile you prepare the dressing.
SPICY VINAIGRETTE
a pinch of cayenne pepper powder
1-2 tablespoons of Sriracha garlic chili paste
1 lemon juiced and zested
2 heaping teaspoons of distilled white vinegar
2/3 cups of light olive oil
2 teaspoons of kosher salt
a pinch of ground black pepper or to taste
In another mixing bowl combine your cayenne pepper powder, sriracha garlic paste, vinegar, lemon juice and zest. Slowly drizzle the oil on the side of the boil as you wish vigorously until the mixture is emulsified. Taste for seasoning, then pour the vinaigrette over the cucumbers and onions. Give it a nice toss, then cover and let it sit in the fridge 10-15 minutes for the flavours to marry or enjoy right away.
Garnish with more parsley before serving. Then enjoy!
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