Sunday, October 2, 2011

Tuna Salad

Here's my recipe for tuna salad. It's quick and easy and is delicious on a sandwich with whole wheat bread, tomato, lettuce, and mayonnaise. I also make my chicken and turkey salad this way from leftovers.

Tuna - 2 small cans tuna in water (that's 10 oz total, or just a little over 1 cup)
Chicken - 1-2 cups leftover roasted chicken, chopped
Turkey - 1-2 cups leftover cooked turkey, chopped
Egg - I use 1 egg for every 1-2 cups meat
Kraft Mayo with Olive Oil - I have recently discovered this yummy mayo with 1/2 the fat and calories of regular mayonnaise! Absolutely cannot tell any difference in taste.
Mt. Olive sweet relish - from none other than Mt. Olive Pickle Company, a local company in Wayne County, NC.

Boil egg for about 8-12 minutes. Then, run under cold water and peel after egg cools down. Chop egg and mix with meat. Sprinkle with salt to taste, and add 1 tablespoon sweet relish per cup of meat. Mix in 2-3 heaping tablespoons mayo. May need to add a little more mayo, or a little less, depending on your taste. I like to go with a little less. :)

Say bye-bye to chips with your sandwich, and serve with fresh, seasonal fruit instead for a very healthy and delicious meal.

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