I used tiny heads of romaine that I get from Costco in five packs. Chop off the root end and gently separate into leaves. Clean if necessary. The outer leaves work best for this recipe, save the inner smaller leaves for dipping into hummus or baba ganoush or spread with nut butter and craisins.
Tuna Salad
For this meal, I used one can of Whole Foods mercury-free tuna and one pouch of light chunk tuna in sunflower oil. Put the tuna into a mixing bowl and break up the fish into small flakes or chunks with a fork. Add the to bowl 1 medium shallot, finely diced, 3 thin stalks of organic celery with their leaves, thinly sliced and chopped; 1 carrot, grated; a 1 inch wedge of green cabbage, shredded, 2 Claussen kosher dill pickle spears, seeds removed, diced; small handful of fresh cilantro, finely chopped.
Mix ingredients well before adding dressings to avoid clumping of ingredients and to check the proportions of add-ins. Add more vegetables as desired. Add about 1/4 cup Brianna's Champagne Vinaigrette, 1 tablespoon Dijon mustard, and 1/3-1/2 cup Hellman's mayonnaise. Mix well.
Spoon into romaine leaves, alternating the direction of the leaves on the serving plate. Sprinkle the plate with celery seeds and fresh ground pepper. Salt, if desired.
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