Monday, November 26, 2012

Mermaid Tuna Salad on Cheese Toast – the deconstructed Tuna Melt

We were raised on tuna salad and would usually have it made into sandwiches for weekend lunches spent boating and skiing on the lake. My mother made it with sweet pickles, eggs, celery, and a good mayonnaise with salt and pepper to taste. Being raised in the South, we grew up on “tunafish” as we called it as children. The one thing that I didn’t like was the oil or water that you would have to drain off before using the canned tuna. It was messy, smelly, and I didn’t want it in my salad. This new no drain version is great – same moist chunks of tuna without the mess. I love the easy open can and think it’s cool that it opens on the bottom! I can still sing the Mermaid song . . . “Ask any mermaid you happen to see, what’s the best tuna – Chicken of the Sea.”
2 (4-ounce) cans Solid Light Chicken of the Sea No-Drain Tuna®
1 tablespoon fresh squeezed lemon juice
1 small red apple, cored, peeled, and chopped fine
3/4 cup red grapes, halved
1/2 cup pecans, toasted and chopped
1/2 cup celery, chopped fine
1 tablespoon sweet yellow onion, chopped fine
1/2 cup of Duke’s® mayonnaise or to taste
2-4 ounces of cream cheese, softened
Pinch of fresh cracked black pepper
Empty tuna into a bowl; shred with a fork; add lemon juice and stir. Add all remaining ingredients; mix well, and chill for at least an hour in air tight container. It’s really better the next day! Serve on a bed of lettuce with cheese toast for a deconstructed version of the ever popular tuna melt. Of course this is just plain good as a sandwich or with crackers.

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