Tuna Salad with Sun-Dried Tomato
Servings
4Serving size
1 cupThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 tsp. Olive oil |
| 6 ounce Grape or cherry tomatoes |
| 1/2 small White onions (thinly sliced) |
| 2 cup boiling water |
| 2 Large stalk Celery, raw (finely diced) |
| 3 can Canned no-salt added tuna fish in water (drained) |
| 1/2 tsp. Salt |
| 2 large Green onions (thinly sliced crosswise) |
| 1/2 lemon yields Lemon juice |
| 1 tsp.. Maple syrup |
| 1 1/2 ounce Pine nuts |
Instructions
When the oven is hot add the cherry tomatoes and onions and return the pan to the oven.
Roast for 15 minutes. Shake the pan occasionally.
Remove and let cool.
While the tomatoes are roasting, pour the boiling water over the sun-dried tomatoes. Let steep for 15 minutes and drain.
When the sun-dried tomatoes and the roasted tomatoes are cool, place the roasted tomatoes and 2/3 of the sun-dried tomatoes in a blender or mini-chopper and puree until smooth.
Finely dice the remaining 1/3 sun-dried tomatoes.
Place the sun-dried tomato puree, the diced sun-dried tomatoes, celery, tuna, salt, pepper, green onions, lemon juice and honey in a bowl.
Fold together gently.
Serve sprinkled with pine nuts.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Canned tuna is a great base ingredient. You can take tuna salad made with canned tuna so many directions, and this version with sun-dried tomatoes is a great example.