Wednesday, August 31, 2011

MrsDrPoe: Tuna Salad

It's another What's for Dinner Wednesday on the blog. Tonight I'd like to share with you a meal that's quick, easy, and great for lunch or dinner any day of the week (unless you're pregnant): Tuna Salad. I typically serve this on bread or buns, but it is equally tasty on your favorite cracker.

Ingredients (per serving): 1 5-6 oz can of tuna in water (drained), 1 tablespoon lite mayo, 2 tablespoons dill pickle relish:

Combine ingredients in an appropriately sized bowl with a fork. Serve immediately or refrigerate for up to one week:

There are a multitude of alternate methods for making tuna salad. Two examples are: using sweet relish instead of dill or adding an additional 1-2 tablespoons finely chopped apple to the mix (Mrs. Holland's favorite).

How do you typically make your tuna?


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