Completely Different Tuna & Egg Salad (No Mayo)
photo by Lori Mama
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 (5 ounce) can tuna in water, well drained
- 2 hard-boiled eggs, peeled and diced
- 1 tablespoon capers
- 1 tablespoon red bell pepper, diced fine
- 1 green onion, white and green parts chopped
- 1⁄2 teaspoon fresh tarragon, chopped
- 1 teaspoon red wine vinegar
- 2 teaspoons olive oil
- 1⁄4 teaspoon kosher salt (or to taste)
- fresh ground pepper, to taste
directions
- Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
- Whisk together vinegar, oil, salt and pepper in another small bowl.
- Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
- Chill for 1 hour for flavors to combine, then serve.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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