Sunday, August 21, 2005

Tuna & Relish Salad

Tuna & Relish Salad
Adapted from The Sonoma Diet

Prep time: 10 minutes
Serves 4-5

3 (7.5 oz/150 g)tins tuna, drained & flaked
3 -4 tbsp mayonnaise
1 ½ tbsp pickle relish
3 tbsp fennel, coarsely chopped (you could use celery)
3 tbsp red onion, coarsely chopped
1 tbsp Dijon style mustard (I used Kozlik’s Lime & Honey)
1 tbsp lemon juice
1 tbsp finely chopped fresh herbs – your favorite, I like dill best, followed by fennel fronds which look like dill but tasted a bit like licorice.
Salt & freshly ground pepper
Worcestershire sauce to taste
Romaine lettuce leaves – for base on the plate.

1. Combine everything except the romaine. Toss, taste for seasoning and adjust as you see fit.

2. Place the lettuce leaves around the plate and pile the tuna salad in the center. Or use as sandwich filling.

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