Saturday, September 28, 2013

Recipe: Tuna (and Leftover Salmon) Salad Bowls

Tuna/ Salmon Salad
3 cans tuna fish, rinsed and drained (can replace as many with as much leftover fish you had; we had half a fillet of salmon)
1/4 cup homemade olive oil mayonnaise
1 teaspoon Dijon mustard
pinch sea salt, or to taste
1/8 cup shredded red cabbage
1/4 red onion, shredded or diced
1 hard boiled egg, chopped
2 carrots, shredded
1 cucumber, chopped small

The Bowl
4 tomatoes
head lettuce
1 lb green beans, steamed then plunged into cold water

Slice tomato wedges to lay around each bowl.  Fill in the middle and between the wedges with lettuce (we used butter lettuce).  Spoon the tuna salad in the middle.  Layer the green beans around the outside ("like electrical wires," my 5-year old said).

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