When you need something light and uncomplicated for lunch, dinner, a snack or an appetizer, you'll love this distinctive tuna salad!
It's Unique and Zesty Crunch Makes This Definitely...
Not Your Typical Tuna Salad!
- 1 large hard-boiled egg*
- 1 5-oz. can albacore solid white tuna in water, drained (for value and flavor, I use Trader Joe's)
- 1/2 TB chopped green onion, green top and white bottom
- Table salt and freshly ground black pepper to taste
- 2 TB mayonnaise (I use Hellmann's Light)
- 2 TB wasabi green peas (aah, and there it is!)
Here's a good method for boiling eggs that I learned in catering school:
- Place the egg(s) in a saucepan, cover with water and bring to a boil over medium-high heat.
- Turn the heat off, place a lid on the pan and leave on the burner for 15 minutes (for large eggs).
- Remove from the burner, take off the lid and drain the water from the pan. Cover with cold water and let rest until cooled.
- Boiled eggs may be refrigerated up to a week...I prefer leaving in the shell. (To avoid odors from other items, place in a plastic container or bag.)
- In a small bowl, mash the egg with a fork and season to taste with the salt and pepper.
- Flake the drained tuna with a fork and, along with the green onion, mix with the egg.
- Add additional salt and pepper to taste and stir in the mayonnaise.
- To keep the peas crunchy, stir them in right before you serve the salad.
Suggested Serving Methods
- Scoop in an peeled avocado half over a bed of lettuce with your favorite crackers (as in the above photo).
- Enjoy cold on whole-grain traditional sandwich bread, or in a wrap or pocket sandwich, with or without avocado...or have hot as a tuna melt with Jack, Provolone or your favorite cheese. (I'm very fond of Toufayan Bakeries Smart Pockets, available in a variety of flavors...I like this tuna salad in their "Everything" sandwich pockets.)
- Serve as an appetizer or snack: Place a piece of deli-sliced cheese on a cracker and top with a little scoop of the tuna salad.
You'll enjoy this versatile and simple, yet unordinary, crunchy tuna salad for lunch, dinner, snack or as an appetizer, any time of the year!