November 5, 2024

Korean-Style Tuna Salad

August 22, 2014 by

Korean Tuna Salad resize

Now that school is starting up again, it’s time for some lunchbox ideas.  One of my favorites as a kid was tuna salad.  Growing up, I had it only two ways:  with mayonnaise, and the way my Mom made it, which was with mayo and chopped celery.  It wasn’t until I was in high school that I had tuna salad made with mayo and pickle relish.  (Thanks, Mrs. Carson!)  It’s really easy to believe that a food will only taste good if prepared in the way you’re familiar with.  I mean, even 15 years ago, I would have been hard-pressed to believe that I would like tuna salad made without mayonnaise.  But old dogs can learn new tricks, so here I present to you:  Korean-Style Tuna Salad!

My husband asked me to make this for him several years ago, because this is the way he grew up eating canned tuna.  Believe it or not, Koreans do enjoy tuna salad, and even make a dish called Tuna Kimbap with it – tuna salad rolled up in rice and seaweed (kind of a Korean sushi roll.)  In this Korean-style dish, the mayonnaise is gone, replaced by savory sesame oil.  The celery is joined by minced carrot and green onion, and the whole dish is seasoned with a little vinegar and a healthy shake of sesame seeds.  It’s a whole new take on tuna!

Try this wrapped in lettuce or served on crackers for lunch.  Ready to break out of your comfort food comfort zone?  Let’s go!

Korean-Style Tuna Salad

Ingredients:

  • 2 cans tuna, drained
  • 2 green onions
  • 1 large carrot
  • 2 celery stalks
  • 2 tablespoons sesame oil (or more, to taste)
  • 1 teaspoon rice vinegar (or use lemon juice)
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon salt

Directions:

  1. In a mixing bowl, add the tuna.
  2. Finely mince the green onion, carrot, and celery.  Add to the tuna.
  3. Pour in the sesame oil and rice vinegar.  Toss to combine.
  4. In a small bowl, combine the sesame seeds and salt. Crush them together with the back of a spoon until most of the seeds are crushed.  (You can also do this quickly in a mortar and pestle, if you have one.)  Pour the sesame seed salt mixture over the tuna and mix well.  Taste – now you can add more sesame oil, vinegar, or salt.  Refrigerate until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Italian Tuna Wraps

March 14, 2014 by

 

Italian Tuna Wraps resize

I love it when a plan comes together!  I was hungry at lunchtime yesterday, so I opened my pantry.  I stared at the shelf for a good minute…eyes glazing over.  “There’s got to be something here, some combination of flavors that will fill and delight me” I thought.  And bingo!  Inspiration struck and I made these Italian Tuna Wraps.

Okay, this is pretty much just tuna salad in a lettuce wrap.  But the addition of white beans makes it filling, contributes a creamy texture, and ups the fiber.  A handful of chopped parsley adds freshness.  This recipe serves two for lunch.  Or just do what I did, and put it in the fridge for tomorrow’s lunch.  It will still taste great the next day!

Italian Tuna Wraps

Ingredients:

  • 1 can of tuna
  • 1 can of white beans
  • juice of 2 lemons
  • 1 tablespoon olive oil
  • salt and pepper
  • pinch of garlic powder
  • 1/4 cup roughly chopped parsley
  • Boston lettuce leaves (or other lettuce leaves of choice) for wrapping

Directions:

  1. Drain the can of tuna and put it in a large bowl.  Drain the beans, rinse them in a strainer and then add them to the tuna.
  2. Toss the tuna mixture with the lemon juice and olive oil.  Season with salt, pepper, and garlic powder; toss again.  Add parsley and toss.
  3. To serve, wash and shake dry the lettuce leaves, and place a large spoonful of tuna in the lettuce.  Wrap and eat.  Couldn’t be easier!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Salad Nicoise

August 16, 2013 by

Salad Nicoise small

 

Salad Nicoise sounds fancy, doesn’t it?  It makes me picture Paris fashion, little bistros with snooty waiters, and dining on vin and fromage by candlelight.  In reality, Salad Nicoise is just a dressed-up tuna salad!  This is one of my favorite dinner salads, combining satisfying protein, crunchy vegetables, and a few extra surprises.

Nothing too exotic to buy at the store here.  You probably don’t have Nicoise olives at your store (I’ve never seen them grocery shopping around Los Angeles), but you can easily find a jar of juicy black Kalamata olives.  I use romaine lettuce (it’s my absolute favorite!) but you can use any green lettuce, and I’ve eaten this on baby spinach too.  You don’t want to use anything too bitter, though, so stay away from a salad mix that has a lot of frisee, arugula, or escarole.  I didn’t have any in my fridge, but a couple of teaspoons of minced parsley would be nice sprinkled over the top.  You can use this as a jumping off point, and add in other ingredients you like:  tomatoes, diced bell pepper, pistachios, or capers.  Let your imagination run wild, French-style!

Salad Nicoise

(Makes 2 dinner salads.  Serve with bread and white wine if desired.)

Ingredients:

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice or wine vinegar (red or white is fine) plus one tablespoon reserved for potatoes
  • a pinch of sugar or one drop of honey
  • 1/4 cup olive oil
  • 1 5-oz. bag of salad mix or 2 heads of romaine lettuce, washed and chopped
  • 3 or 4 hard-boiled eggs
  • 2 cans tuna, drained
  • 1 large red- or white-skinned potato (Russet potatoes aren’t as nice and fall apart – save them for baked potatoes)
  • 8 oz. fresh green beans
  • 1 jar kalamata or other large black olives
  • salt and pepper
  • optional:  minced parsley, basil or tarragon to sprinkle over top

Directions:

  1. Make the vinaigrette:  In a small container with a lid, add the mustard, 2 tablespoons lemon juice or vinegar, pinch of sugar, and olive oil, and shake to combine.  (The pinch of sugar offsets the mustard and vinegar – you don’t need to add it, but I think it mellows out the dressing a little.)
  2. Boil a large pot of water on the stove.  Wash the potato and green beans.  Chop the potato into one-inch chunks, and cut the green beans into one-inch pieces.  Add to the boiling water and simmer the potatoes for about ten minutes, then add the green beans and cook for 3 minutes more.  You should be able to just pierce a potato with a knife or a fork, but you don’t want the potatoes to break apart.  When the potatoes are done and just cooked through, drain the water, and sprinkle with the reserved tablespoon of vinegar.  Set aside.
  3. While the potatoes are cooking, make a bed of the lettuce in 2 large salad bowls.  Peel the hardboiled eggs and slice into quarters, lengthwise.  Drain the cans of tuna and flake with a fork.  Layer the tuna and eggs over the lettuce.
  4. Top the tuna with green beans, potatoes, and olives.  Season with salt and pepper.  Drizzle with the dressing and optional chopped herbs.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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