Recipe by shell2972
"A new and exciting way to dress up your standard tuna salad. Serve as an appetizer with rich crackers or with a lettuce leaf and melba toast."
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dried dill weed
grated lemon zest
salt and pepper to taste
2 (6 ounce) cans
tuna in water, drained
I love tuna salad for lunch - this was a bit different with the addition of Worcestershire sauce which I haven't seen in many tuna salad recipes. I used light mayo, light sour cream, dijon for the prepared mustard and added a little garlic powder. Since you're adding lemon zest, you may as well add a couple squirts of fresh lemon juice. I didn't bother putting this into the food processor but rather choppped the eggs very fine and added some chopped celery as well. Overall, if I made this again I might leave out the Worcestershire.
This is quite tasty-the worcestershire sauce is a nice touch. I did not puree the eggs. I like my tuna salad nice and chunky. I also used fresh rosemary because I had it on hand and plain yogurt because I didn't have sour cream. Not spectacular, but tasty enough to make again.
Excellent. A good blend of spices and condiments for a different flavor. Don't change anything on this recipe. Serve it on melba toast or romaine lettuce with club crackers.
Didn't have any sour cream nor lemons so I doubled the mayo and used 1/2 ts of lemon juice. I also grated the eggs and mixed everthing in a bowl rather than mess up my food prosseser. Really GOOD! I love the use of herbs. Makes good chedder Tuna Melts. The Fish flavor is still there but I can blame that on the canned tuna I used. Might be good with some capers??
I don't eat tuna fish and that makes it very difficult for me to prepare it for my husband's lunch. He is also a picky eater and doesn't like onions, pickles or eggs. So I am always looking for ways to make it flavorful without those ingredients. He loved this recipe, although I did leave out the eggs. I will continue to use it since this seems to be his favorite of the ones I have tried.
Rather than making my traditional tuna salad, I tried this recipe because it had received so many high ratings. I was however unimpressed with the taste and the texture of this tuna salad. Placing the eggs in a food processor with the mayo and other ingredients (minus the tuna of course) resulted in a tuna spread rather than a chuncky tuna salad. In addition, I thought the overall result was rather tasteless. I personally didn't care for this recipe and won't be using it again :-(
I didn't find anything special about this recipe. Maybe my spices are just old, but I didn't think they did much for the tuna salad.
This was pretty good! I'd made it a long time ago, and forgotten how it was, so decided to make it again. Didn't have any sour cream so substituted Greek yogurt. Also, I decided to add diced green onions (four for this recipe size) because I love green onions, and I felt the lemon would be too sweet (Meyers lemons).
I suggest combining the ingredients as you put the eggs to boil. This gives the flavors a chance to meld. Then, once the eggs are done let them cool for an hour before blending it all into a "sauce." Combine remaining ingredients and then let it sit in the refrigerator over night to set up a bit.
Served with home made dill crackers for an awesome lunch!!
* Percent Daily Values are based on a 2,000 calorie diet.
Herbal Tuna Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 124
** Calories from Fat: 44
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