 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is the classic Raspberry's Tuna, which I added the herbs to. I think the orignal recipe comes from Moosewood, or Deaf Smith, I no longer remember. This is updated (2007) to reflect the opinion of the kindly reviewer, hopefully someone else will feel inclined to give it a shot. Ingredients:
1 (66 ounce) can unsalted red tuna in water |
2 cups shredded carrots |
3/4 cup chopped celery |
1/2 cup sweet pickle relish |
1/2 cup raw pumpkin seeds |
1 cup reduced-fat mayonnaise or 1 cup vegan mayonnaise |
2 tablespoons dried basil |
1 tablespoon dried dill |
1 tablespoon paprika |
Directions:
1. Drain and flake the tuna into a large bowl.
2. Add the shredded carrots, chopped celery, sweet relish and seeds.
3. Mix the mayo/vegenaise with the dried herbs and paprika.
4. Mix the dressing into the tuna very well.
5. Serve on sprouted grain bread, or on lettuce bed.
|
|