CHEF JEFF — ONE BYTE AT A TIME: Spring Tuna Salad

• chef jeff

chef jeff

Talk about it

More...

• CHEF JEFF — ONE BYTE AT A TIME: Peanut Butter Fudge
• CHEF JEFF — ONE BYTE AT A TIME: Baked Sweet Onion and Cheese Dip
• CHEF JEFF — ONE BYTE AT A TIME: Classic Beef Brisket

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, spring tuna salad, features, food, recipes, tuna, salads