Tuna salad cannot come to mind without those little round cans. You open the can and the tuna inside looks and smells just like cat food. Sorry, but you know it does! The trick is to turn the 5 ounces of mashed fish into a good tuna salad. What you really end up doing is disguising the flavor and texture by adding onion, celery, and whatever else you like. The only good thing about packaged tuna whether in the can or the now more stylish pouch is that it is usually inexpensive. Indulge in good tuna and you may begin to wonder just what were you calling tuna salad before! I just started making this recently and we have had it frequently since. It is delicious. A friend tasted this and couldn’t believe it was tuna! Whole pieces of bright red tuna can be found in the freezer section of your grocery, or perhaps in the fresh fish section of your meat department. Tuna is usually sold vacuumed sealed in portions weighing about 4 – 5 ounces. For three generous servings you need just one piece of tuna. Try it out. The flavor is so much better than canned tuna and the texture cannot even begin to compete. It is a bit more expensive, but worth the nutrition investment. Everyone knows that the less processed a product is, the better for the environment, and for you. Check it out! Be prepared to be surprised!
½ teaspoon salt
½ teaspoon black pepper
2-teaspoon course ground prepared mustard
2 tablespoons dill relish
¼ teaspoon dill
2 tablespoons finely minced raw onion
1/3 cup fat-free mayonnaise
Thaw the tuna. Rinse fresh or thawed tuna and pat dry.
Cook your tuna portion by wrapping in foil and baking the tuna in a 400 oven for 12 minutes. You can also sauté the tuna chunk in a bit of olive oil, or steam it until cooked through. Chill your cooked tuna 30 minutes.
With a knife roughly chop your tuna.
Chill prior to serving as a sandwich filling, or serve on a bed of lettuces.