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. It also makes a great base for a classic tuna melt.

2  7-oz cans white albacore tuna, water pack
14 oz celery, finely chopped in food processor

Seasonings:
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t celery seed
1/2 t white pepper powder
1 t dry dill weed
1 T dry minced onion

about 1/2 c mayonnaise

Squeeze water out of tuna using can lid. Finely chop in batches in a food processor. Process the celery and mix it with the tuna and then mix the seasonings in. 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". If your cat is within earshot, she'll come running.

Tabouli (Bulgur Wheat Salad)

Breakfast: Tabouli, Pita Points, Hummus, & Dolmas

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 
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.