Hi everyone and please click on the title of this post to read more. I have something very exciting to tell you (besides reminding you to reserve your spot for the Parents Who Rock benefit party on April 4th www.parentswhorock.com). I thought out of the cooking box myself this week and created something fantabulous. I added cilantro to a tuna salad I made and let me tell you, it was awesome. My husband loved it and gave it the ultimate thumbs up statement; “add it to the repertoire”.
Cilantro is not typically found in tuna salad. Why? We eat all other kinds of fish with cilantro sauces and garnishes but why not tuna salad? What did tuna salad ever do to be denied the delicious cilantro? Poor, canned tuna, always considered the poor man’s fish. I say glamorize this underdog of seafood, give it some pinache and confidence and let it be the star of the brunch, lunch or dinner table instead of the often overly mayo-ed, stinky spread it is known as. It’s also cheap and healthy.
And while we’re at it, let’s do the same for ourselves. We, too, can stand out among the typical, run of the mill salad makers and make our dishes the talk of the party or the dinner table. Sometimes it just takes one special ingredient to make the difference. It is worth the time we invest to be creative. The results may surprise you. (As you can tell, I am VERY excited about my new tuna salad. HOORAY!)
Cilantro Pecan Tuna Salad:
2 cans white tuna in oil, drained
1/4 cup chopped cilantro
3 TBS chopped pecans
salt and pepper
1/2 very finely chopped carrot (Andrew Schneider’s suggestion)
1 1/2 TBS lemon juice
3-4 TBS mayo
Mix all the ingredients and enjoy with crackers or bread. A nice green salad on the side would be a great accompaniment….