mamaleh
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 Wed, Dec 22 2010, 1:51 pm
This is the tuna salad I mentioned in another thread. I got a pm requesting that I post it.
For those that didn't see the other thread: We serve this often on friday night instead of gefilte. I have had numerous people tell me that this is the only way they will eat tuna (or any fish for that matter). I only make this recipe for Shabbos and I often prepare it while my husband is at shul Friday night. We just open the tuna can(s) b4 Shabbos and stick the tuna in a ziploc bag in th fridge. I add everything to the bag and knead it together. Kids love helping with the mixing.
Note: the quantities in the recipe are really not specific- because I usually do it on Shabbos I have never measured what I am putting in.
Tuna (I use about 1 can for 2-3 people with a minimum of 2 cans)
mayo- depends how wet you like your tuna, for 2-3 cans I use a few good spoonfuls
salsa- as spicy as you like I use the Ungars mild. About the same amount as mayo
diced dill pickle (one med pickle for 2-3 cans) +a drop of the pickle juice
diced scallion or red onion- just a little (1-2 inches of scallion for 2-3 cans)
small squeeze of yellow mustard
White chrain (if I have it) or white Chraynase (if I have it)- tiny squeeze. If you don't have white just skip it.
Mix it all together.
I put 3 sm/med scoops on each plate then garnish the plate with fresh veggies (kirby slices, avacado wedges, tomato wedges, grape tomatoes) sometimes I put lettucce or tomato slices under the tuna.
Enjoy
Any questions, feel free to ask, I'll try to answer as best I can.
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