Recipe by Edie Moon
"A super simple yet different twist on tuna salad. Don't forget the crusty bread!"
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1 (6 ounce) can
orange, peeled, sectioned, and cut into bite-size pieces
1 1/2 tablespoons
salt and pepper to taste
I just found this recipe last weekend and I've already made it twice. It's also great filling for pita sandwiches...spinch included. I added a little red onion for a kick but this has a wonderful and bright flavor of it's own.
When i make this again I will do as the other reader. Less Ginger. It made it a lttle bitter. Needed salt too. I blame it mostly on the orange I used, wasn't in season and not sweet enough. I will try it again though.
This is such a nice change from your regular tuna salad. I absolutely love it. The only changes I made was not adding cashews (don't like them) and instead of adding all the mayo, I just use half a tbsp of mayo and the rest I use hot mustard. I also freeze ginger root and then grate some onto it. Frozen ginger grates into a wonderful powder.
I will be making this recipe all the time now. Thanks Edie!
A marvelous combination of flavors that make a luncheon or hot summer evening supper very special. I made this recipe three times. The ginger was a bit overpowering in the recipe as given here. I then used mandarin oranges and mixed in some of the juice to offset the ginger (but did not reduce the ginger). Third time, I added seedless white and red grape halves without any mandarin orange juice. Guests were impressed!
Very tasty! I used more oranges and less ginger and served the salad with fresh lettuce leaves.
Different and very refreshing.
This is delicious! I increased the lemon juice & reduced the ginger to 3/4 tsp. No salt & pepper needed. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Ginger Tuna Salad
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 237
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