Dilled Tuna Salad

[fuzzyred]

I'm on afternoons again this week, and after last week's chili, I was in the mood for something lighter. This recipe for Dilled Tuna Salad comes from the "Cooking for One or Two" section of the tasteofhome 2012 Annual Recipes cookbook.


Ingredients
1/4 cup mayonnaise
1 tablespoon sour cream
2 to 4 teaspoons minced fresh parsley
1 to 1 1/2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon ground thyme
1/8 teaspoon pepper
Dash cayenne pepper
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons chopped red onion
2 cups fresh baby spinach
5 slices tomato, sliced

Instructions
In a small bowl, whisk the first eight ingredients together. Stir in tuna and onion. Serve over spinach. Garnish with tomato slices. Yield: 2 servings.


Thoughts and Variations
While in theory meals of smaller proportions are good, I actually wanted to have 4 or 5 meals this week, so I doubled almost all the ingredients. I used dried parsley and dill weed, so I didn't double those because I didn't know the conversion from fresh to dried. I used 2 teaspoons parsley and 1 teaspoon dill weed and that seemed to work out okay. I might add a bit more dill to the tuna salad that's left, but overall the tuna salad tasted really good and I'm happy I made it. Definitely something I'm going to keep in mind for when I need a quick easy meal; maybe I'll make it on weekends when I don't know what to have for lunch.

Comments

[arthur_p_dent]

FYI… Keep your eye on the mixture as the week goes on. Once mixed with tuna, mayo (especially if you’ve had it open in the fridge for a while) can potentially spoil without much warning. And with all the extra flavours, you might not be able to tell right away from the taste either.

Certainly that’s not to say anything bad *will* happen. But I have seen it before, and I would feel bad if I didn’t mention it.

[fuzzyred]

Thanks, I'll keep that in mind :)