Friday, May 21, 2010

What to do with that can of tuna in the pantry.

In these challenging economic times, that old stand by, canned tuna has come back into vogue. Personally, I've always loved tuna salad and have even made it with left over fresh tuna steaks, (pretty awsome!) although I cook them through before tossing in the dressing. There are so many uses for canned tuna aside from the traditional tuna salad sandwich. You can make tuna cakes, like crab cakes but far less expensive. The thing I love about making fish cakes is that they lend themselves to just about any type of seasoning. I've made Thai style fish cakes with a spicy relish of avocado and papaya, I've made Spanish style fish cakes with a corn and tomato relish, or you can just use the good old American style with Bay seasoning and tartar sauce dip. Yum!

What are some of your recipes using canned tuna?
Here's my latest tuna salad creation. I love it on Ritz crackers.

Fabulous Tuna Salad Recipe
1 can solid, albacore tuna
handful of finely chopped red onion
juice of half of lemon or lime
splash of good quality olive oil, about 1 teaspoon
1 tablespoon capers
1 tablespoon sweet relish
1 tablespoon dijon mustard
1 teaspoon honey
1 teaspoon celery seed
1/2 stalk celery, finely chopped
freshly ground black pepper to taste
pinch of salt
about 1/4 cup finely diced tomato (I usually use one plum tomato)
1/4 cup, more or less of mayonaise

Drain tuna well and put in a bowl. Squeeze lemon or lime juice over it, add the olive oil and let sit while you prepare the remaining ingredients. Add the remaining ingredients and mix well. Serve as a filling in celery sticks, over crackers or toasted bread.

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