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The BEST tuna salad EVER!
Well, you know. . .in my humble opinion. . .
Here’s the recipe:
1) Boil up some pasta al dente (macaroni, small shell, bowtie, twists, whatever would hold together in a salad and suits your fancy), toss it in a little olive oil to keep it from sticking, and chill it in the fridge.
2) Dice up the following:
-a stalk of celery
-about a quarter to a third of a red onion, depending on the size of the red onion and your desire for “oniony” flavor
-one tart apple. I prefer winesap. Granny Smith would work here, too.
-sharp cheddar cheese (or whatever sharp-tasting cheese you want to toss in here that will hold together in a mayo-based salad)
-chop up a couple of handfuls of pecans or walnuts or almonds. Whatever you like best. I used pecans.
3) Drain the water off a can of albacore tuna.
4) Toss the tuna together with the diced/chopped items, toss in a handful or two of Craisins (or regular raisins or chopped dates if you like), and stir in the juice of one lemon.
5) Fold in enough mayo to bind the items together. Don’t let the mixture get too goopy.
6) Season with fresh-ground black pepper, kosher salt, parsley (freshly chopped is best, but dried will do in a pinch), thyme leaves, and tarragon. Fold in seasonings.
7) Finally, remove pasta from refrigerator and toss together with tuna mixture. Replace salad in fridge and allow to chill for a hour or two before serving.
8) Serve on a lettuce leaf. Garnish ideas: lemon wedges, apple slices, extra Craisins, sprigs of parsley, pecan halves
Would be super-refreshing if served with the beverage mentioned in my next posting!
