Friday, October 30, 2009

California Tuna Salad- No Mayo!

Traditionally, I do not like tuna salad. Canned meat coated in mayonnaise is not appealing.
Tuna is controversial because of the potentially high mercury content. Experts seem to agree that this is not a problem if eaten in moderation. Tuna is also a cheap source of omega 3 fatty acids and protein.
Several years ago, I came across a recipe for California Tuna Salad in The Family Circle Cookbook published in 1992 by Simon and Schuster. I was intrigued by the combination of some of my favorite ingredients: lime, honey, cumin, avocado, and roasted peppers. Mayonnaise was no where on the list!
I made this salad for our lunch today, and served it with some torn spinach on wheat bread. I thought the light meal would be a nice contrast to the lasagna we had for dinner last night- and will have again tonight.
Clearly, Jacob did not enjoy the sandwich. Maybe this was because I accidentally put an entire can of water chestnuts in the salad instead of only half a can. While half of an 8oz can would give the salad a nice crunch, the entire can was overpowering. I still enjoyed mine, at least.

1/2 teaspoon grated lime rind
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon liquid red pepper seasoning
1 ripe avocado
2 cans (6 1/2 oz each) tuna packed in water, drained
half of a 7oz jar roasted red peppers, drained and diced
1/2 of a 8oz can water chestnuts, diced
2 Tablespoons chopped cilantro or parsley

Whisk together lime rind, juice, oil, honey, cumin, salt and red pepper seasoning. Pit and peel avocado; cube. Toss in dressing.
Flake tuna into bowl with the avocado and dressing. Add red pepper, water chestnuts, and cilantro. Toss to combine. Serve chilled.

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