As I’ve mentioned several times before, I’m trying, and at times even succeeding, at eating fewer carbs. On the whole I’m doing a pretty good job of it. (patting myself on back) Sometimes, however, it’s not my will power that makes the decision and my hand will be forced because of my aversion to grocery shopping. During those times that my pantry is not well stocked, I need to find an alternative to bread or crackers. I’ve got three college age children and two adults in the house. Food flies out of that pantry faster than I can unload the groceries out of the car. Okay, that was somewhat of an exaggeration, but you get the point.
The other day I had a craving for some tuna. Now I’ve eaten tuna salad for my entire life. I absolutely love it and try to vary how I make it. My kids love the standard which has mayonnaise and pickle relish in it. Me too, but that day I wanted to try something that my husband says he grew up on.
I’ve come to realize during some of our discussions that mayonnaise is not quite the staple of an Italian household like it is for someone with southern roots. hmmm…… Quite frankly, I’m still trying to wrap my head around that one. Mayonnaise is just so….yummy, versatile, satisfying, etc…. When I was a kid, I’d even lick the spoon that my mom used to scoop out the mayonnaise. Weird little kid, wasn’t I?
This recipe is the Italian version of tuna salad that Frank loved as a child. I was out of bread that day because of my aforementioned issue with regular grocery shopping…(Oh the horror!), and so decided to be super duper healthy and have the lower fat tuna on red pepper slices. It was divine. I will most definitely eat this again and again and again. The balsamic complemented the tuna that came in olive oil and the added onions brought crunch and tang. It was delicious and refreshing with the cold, sweet red pepper slices. I added in a piece of fruit and a cold glass of water and enjoyed the sunshine on my deck.
Doesn’t that sound delightful? Do you have a favorite version of tuna salad?
Here’s the printable.
- 1 jar or can of either white or light tuna packed in olive oil
- 2 Tbsp. red onion, chopped
- 1 to 2 Tbsp. balsamic vinegar depending on how wet you like your tuna
- salt and pepper to taste
- Drain and then use a fork to flake your tuna in a bowl.
- Add in the onion, balsamic vinegar, salt and pepper.
- Serve on pepper slices, crackers, bread or in a wrap. It's up to you!