Tuna Salad with a Twist

Okay. I’ll admit it. I’ve never even thought about putting lime juice in a tuna salad. Never. But I like the idea so I think I’m going to give it a try. Of course, my version won’t have the cucumber in it but that’s just my personal taste buds speaking. This recipe come from the folks over at Best Foods.

Tuna Salad with a Twist

¾ cup BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
3 tablespoons lime juice
½ teaspoon grated lime peel
2 cans (6 ½ oz. each) tuna, drained and flaked
1 medium red pepper, cubed
1 medium cucumber, peeled, seed and chopped
1/3 cup sliced green onions

Combine mayonnaise, lime juice and grated lime peel. Stir in remaining ingredients. Cover. Chill.

Makes 4 cups.

Tuna Salad

One of the great last minute staples in any kitchen is a can of tuna. You can make the Tuna Casserole (see recipe in earlier blog) or a Tuna Salad. What's wonderful about Tuna Salad -- especially this time of year -- is that you don't have to turn the oven on.

You can serve Tuna Salad with fruit for a really light, refreshing meal. This doesn't mean low-calorie. Anything with mayonnaise is not low calorie. But who cares? We're all so active in this 97-plus degree weather that it doesn't matter. Right? Okay. But it's good anyway.

Tuna Salad

1 can of tuna
2 hard-boiled eggs
mayonnaise
sweet pickles

Remove the shell from the eggs. Finally chop the eggs. You can buy sweet pickles already chopped up. Down here in Alabama, we make our own sweet pickles. Then we get to chop them up before putting them in the Tuna Salad.

Drain the water (you do use water-packed tuna?) from the tuna. Combine tuna with eggs and pickles. Add mayonnaise to taste. I don't like a lot of mayo. I prefer just enough to moisten and stick the ingredients together. My mother tends to have the ingredients swimming in mayo. You choose.

Serve the Tuna Salad with saltine crackers.

Tuna Casserole

Many, many years ago a friend shared her Tune Casserole recipe with me. I'd never heard of Tuna Casserole. Shocking, I know. But she explained that it's a wonderful last minute item. The ingredients are items we usually have in our kitchens anyway.

She made one and I learned something else about Tuna Casserole -- it's good! My friend and I lost touch a long time ago. She moved. I moved. Lives that were once parallel went in separate ways. Still, I always think of her with a smile when I make a Tune Casserole. I hope you enjoy it too!

Tuna Casserole

One 5 oz can of tuna
One 10 3/4 oz can of Cream of Mushroom soup
One 8 oz package wide egg noodles
shredded cheddar cheese

Cook egg noodles according to package directions. Drain.

Sir in the tuna and soup. Place in a glass casserole bowl. Top with shredded cheddar cheese. How much depends on your taste buds. I love cheese so I make sure to cover the top. You might prefer a lighter sprinkling.

Cook in a 325 degree oven for about 20 minutes or until heated thoroughly.

Enjoy!