Saturday, August 14, 2010

Tuna Salad

Tuna Salad

Two 6-ounce cans solid white tuna in spring water, drained very well
1 large shallot, finely chopped (1.0 ounce)
1 stalk celery, finely chopped (2.2 ounces)
2 tablespoons capers, rinsed and pat dry, then coarsely chopped
(0.8 ounce)

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill weed
1/8 teaspoon sea salt
1 teaspoon dijon mustard (0.2 ounce)
1/2 cup Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwhich Spread (4.0 ounces)

Place tuna in a large bowl, Flake tuna to break up large pieces.

Add the shallots, celery, capers, garlic powder, onion powder, and dill weed to the tuna. With a fork, toss mixture until combined.

Add dijon mustard and mayonnaise (or Veganaise) to the tuna mixture. Mix with the fork until thoroughly combined.

Refrigerate in an airtight container.

Yield approximately 2 cups

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