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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Everybody loves tuna fish salad! Mercury and all. And everybody has a secret recipe. Here's mine. Ingredients:
2 cans tongol or albacore tuna |
1 medium onion, chopped |
2 stalks celery, cut into 1/4” dices |
1 egg, beaten |
2 t. cream sherry |
1 t. cajun spice |
olive oil mayonnaise to taste (kraft makes a good one) |
1 t. diced pimentos, drained |
extra virgin olive oil |
balsamic vinegar |
8-10 oz wild arugula, rinsed |
Directions:
1. In a small sauce pan, sauté onion in a little olive oil until it begins to soften. Add celery and continue to sauté until the onion is completely softened and a bit browned. Add beaten egg and continue to cook, stirring until egg is cooked.
2. Take off heat. Thoroughly drain tuna and put into a medium bowl. (Fact: Cats LOVE tunawater.) Add 2 T. olive oil, sherry, pimentos and Cajun spice and mix. Add mayonnaise to desired level of creaminess, but at least 2 T. Combine with egg and onion mixture.
3. To serve, divide the Arugula onto 4 appetizer plates. Drizzle with vinegar and olive oil. Put a dollop of tuna salad on each.
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