CHEF JEFF — ONE BYTE AT A TIME: Spring Tuna SaladSpring is here, and this salad is a nice way to celebrate.
By: Herald Staff Report,
Spring is here, and this is a nice way to celebrate.
Spring Tuna Salad
1 6-ounce can water-packed albacore tuna
¾ cup finely chopped Honeycrisp, Gala or Fuji apple
½ cup finely chopped green bell pepper
½ cup finely chopped scallions, green and white parts
2 tablespoons lemon juice
Salt to taste
Ground black pepper
1/3 cup chopped fresh dill
2 teaspoons grated lemon zest
4 Boston lettuce leaves
4 slices European cucumber
2 lightly packed cups watercress sprigs
In mixing bowl, finely flake tuna with fork. Mix in apple, green pepper and scallions. Add lemon juice, salt and pepper to taste. Toss to combine. Mix in canola oil. Cover and refrigerated for up to 4 hours. When ready to serve, mix in dill and lemon zest. Line 2 salad plates each with 2 lettuce leaves and add 2 cucumber slices. Mound ½ of tuna salad on each plate. Surround with watercress sprigs.
Yield: Serves 2.
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