One of my favorite and easiest lunches is tuna salad. It even works well when we are out camping. A lot of flavor is added using peppers, onions and spices.
Ingredients
- 1 can Tuna Prefer solid white albacore packed in spring water (5 oz or 7 oz)
- 1 Baby bell pepper, diced 1 or 2, Diced
- 1 tsp Mrs. Dash
- 1 spear Dill pickle I prefer Claussen
- 1 dash Lemon juice
- 1 tsp Dijon mustard I use Grey Poupon Country Dijon
- 1 slice Shallot Diced
- 1/2 tsp Dried oregano
- 2 tbsp Mayonnaise I prefer Sir Kensington's
- Parsley, basil or cilantro optional
- Salt To taste
- Pepper To taste
Servings:
Units:
Instructions
- Dice the bell pepper, shallot and dill pickle into about 1/8 inch cubes.
- Empty the tuna into a shallow bowl. Break into pieces with a fork.
- Add remaining ingredients and fold together.
Recipe Notes
I like to eat the tuna salad using potato chips as scoops. Alternatives would be lettuce wraps, on a bed of greens or as a wonderful sandwich.
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