Tuesday, August 9, 2011
We haven't had mayonnaise in our house in years due to Sam's egg sensitivity. All of the no-egg mayos have oils or starches in them that she also can't have. So I gave up, and we eat our turkey sandwiches with a little olive oil and salt, or occasionally cream cheese, on the bread. The one thing I missed pretty quickly when we cut out mayo was tuna fish sandwiches. So I came up with a flavorful dressing for the tuna that completely replaces mayo for me. This recipe is great for anyone with an egg sensitivity or allergy.
Tuna Salad Recipe
For the dressing:
1/4 tsp dry yellow mustard
1/4 tsp sugar
Pinch of salt
2 tbsp vegetable oil
1 tsp apple cider vinegar
For the tuna:
1 can of chunk white tuna in water (5 oz.) - drained
1+ tbsp finely diced Mexican style hot chile peppers (optional)
1+ tbsp finely diced dill pickle (optional)
In a small bowl add the dry ingredients for the dressing and mix them together. Add the oil and vinegar and whisk it together until it is well combined.
Drain the tuna and put it in a bowl. Finely dice a few small hot chile peppers and a small dill pickle, or use whatever you want for a little crunch and flavor like celery or onions, and add them to the tuna.
Pour the dressing over the tuna mixture and stir it all together. You can eat the tuna salad by itself over some lettuce, or put it in a sandwich. Serves 1 to 2 people.