Whole Food's Cranberry Tuna Salad

-

The combination of cranberries and tuna sounds so weird, but I promise you it's so delicious! The cranberries add a nice tartness to the tuna, and I usually pair with a bag of chips or crackers which adds texture.

I LOVE whole food's cranberry tuna, but it is so expensive so I decided to try a copy cat at home. It comes pretty damn close to the real thing and only a fraction of the cost!

Full disclosure - I saw this recipe on some blog. I would say it's a keeper. Start with the measurements below and add these things to taste.

Ingredients
- 2 cans of solid white albacore tuna in water (5 ounce cans - I usually buy bumblebee solid white albacore tuna but any albacore tuna will do)
- 1/4 cup mayo
- 1/4 cup finely chopped red onion
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries -- I like the cranberries so I tend to add more.
- 1/4 teaspoon kosher salt
+/- sugar

1. Open up the cans of tuna and drain and discard the water.
2. Add the tuna and all the other ingredients to a bowl and mix to combine. Use a fork to flake up the tuna into smaller bits.
3. Tastes better if it's made the day before and sits in the fridge. Add additional salt and lemon to taste.

*I sometimes leave a slice of lemon within the stored container for extra lemon flavor - it's also convenient for squeezing in extra lemon.





Comments

Post a Comment

Popular posts from this blog

How to parboil bones for a clean broth

-
This technique is a solid foundation for getting a clean, soup broth for any pork or beef bone-based broth. 1. In a large bowl, add raw bones and fill with cold water. Add salt and vinegar to clean and lightly scrub. 2. Rinse 1 additional time with cold water. 3. In a large stock pot, boil water. Add bones to the broth. Boil for about 2-3 minuets to remove the impurities. 4. Dump the bones and water into a clean sink and rinse the bones with cold water to remove any residue. Best to also lightly rub off the residue with your hands. 
Read more

Corn Potage Soup (a la Curry House!)

-
My boo LOVES corn potage soup at Curry House so I decided to try my hand at it. Very minimal amount of ingredients and very quick to make! Made the mistake of buying frozen sweet white corn and it came out a little too sweet. Next time will try just regular corn. And also set some corn aside (before you puree it) to give it a little more texture. My imitation of Curry House's Corn Potage Soup Ingredients: - 2 tbs unsalted butter - 1/2 medium onion, diced - 2 tbs flour - 2 cups frozen or fresh corn - 1.5 cup chicken stock - 1.5 cup milk - salt and pepper to taste - green onion for garnish 1. Heat butter over medium heat. 2. When butter has melted, add diced onion. Cook until unions are translucent and then turn heat to low. 3. Add flour and stir to mix - will look a like paste 4. Slowly add chicken stock and stir while adding to prevent lumps 5. After all the stock as been added, turn heat to medium high and bring to boil 6. Once broth is boiling, add corn and
Read more

Rau Muong Xao Toi (Stir-fried Water Spinach and Garlic)

-
Image
There are a couple variations of this recipe. Rau muong (water spinach) is a simple vegetable dish that goes great with fried fish or meat. In Vietnam, this was once a staple vegetable of the poor. Now, it's present in many Vietnamese cuisines as a garnish, side dish, or main ingredient. No matter how you decide to stir fry your water spinach, you must start with blanching the rau muong. Food is blanched to soften, or to party or fully cook it, or to remove a strong taste. Blanching is the process in which you plunge food (can be done with fruit, veggies, pasta) into boiling water and then remove after a brief interval. Food is then submerged in iced water or washed under cold water. Placing it under cold water effectively haltens the cooking process. Ingredients: 1 big bunch of water spinach 2-3 cloves of garlic Oil Red bird's eye chili pepper (optional) sugar bot nem ga fish sauce (variation 1) maggi seasoning (variation 2) Blanching the water spinach 1. C
Read more