Wednesday, July 20, 2011

Tuna Salad

Recorded January 15, 2001. On toasted country white, topped with crispy lettuce and extra mayo with chips on the side. The perfect summer lunch or light supper. Add a cup of chilled cream of asparagus or cauliflower soup, to make a more substantial meal.
2  7 oz cans, solid white albacore tuna, water pack (Kirkland™ is good; see Note)
2 ribs celery, finely diced
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t whole celery seed
1 t dry dill weed
1 T dry minced onion
about 1/2 c regular or low-fat mayonnaise (Blue Plate™ is good)
Squeeze water out of tuna using can lid. Place tuna in a bowl and flake with two forks. Add other ingredients, except mayo. Toss well with forks. Fold in the mayonnaise. Pat down level in bowl, cover tightly and chill. Makes six sandwiches.
Note: Reserve canning liquid (fish stock) as cat treat. Call out, "Treat" and then, "Fish Soup!" If your cat is within earshot, she'll come running.

Tabouli (Bulgur Wheat Salad)

Recorded 4 July 2000. [Hooray for Liberty!] Tabouli makes a nice light summer lunch or snack, or as part of a mezze platter. Delicious way to add whole grains to our diet. Get the whole benefit of the grain that way.
1 c bulgur wheat, coarse dark
scant 2 c water
1 t salt
1/2 cucumber, peeled, seeded, finely diced
1 ripe medium tomato, seeded, finely chopped
1 bunch scallions, cut crosswise
1 bunch of flat or curly parsley, trimmed of stems, and chopped fine
about 1/3 c mild-flavor olive oil
juice of 1 lemon (reserve some)
salt to taste
Bring water and salt to a boil. Stir in bulgur, cover and let stand until cool. Spread in large bowl and refrigerate. Gently combine the chilled bulgur wheat and the vegetables. Drizzle on two-thirds of oil, and gently toss to coat. Squeeze on lemon juice, mix, taste for seasoning, adding salt, lemon juice and oil as needed. Serve chilled with pita points crisped in olive oil and dusted with garlic powder as a tasty snack.