Tuna salad is a great thing to prepare ahead of time for meals or snacks through the week.
It can be put in a sandwich, thrown on a salad, scooped up with celery sticks or piled on toast and topped with melted cheese.
These are all such great options for a variety of meals.
I always use albacore tuna. I feel like it’s less fishy, and more substantial.
And for this recipe, I used jicama. Why, you ask? It’s simple really. I scoured the fridge for celery and it was no where to be found. I almost cried. Celery + tuna = my favorite thing ever.
After the initial shock had passed, I found some peeled jicama from this snazzy guac recipe, and decided that it would be a great addition to add some crunch, in lieu of the missing celery. And it was deeeelicious!
My mom used to make us tuna melts (namely called, Tuna Cheesies), for dinner on many occasions when we were in a time crunch. She’s throw them on English muffins and top them with cheddar. They are still on my list of favorites, although, I like to spruce mine up a bit.
If you wanted to get really fancy, top tuna salad with a slice of provolone cheese. Then, place it on a baking sheet under the broiler for a couple minutes, just until cheese is melty and bubbly. Then, devour.
I also threw some arugula on top of the melty cheese and scarfed it. I may also have dipped it in more mustard, because I have an unhealthy obsession with mustard, especially when it comes to tuna salad.
Literally, it was gone in about 5 bites.
Ok, maybe don’t do that; pace yourself.
Jicama Tuna Salad { + Tuna Melt}
Makes about 1 1/2 cups of Tuna Salad (Enough for 2-3 sandwiches or melts)
Ingredients:
1 (7 oz.) can albacore tuna, canned and shredded
1 green onion, chopped
2 Tbsp red onion, chopped
1/4 cup jicama, chopped in small cubes
2 Tbsp pickles, chopped
2 Tbsp nonfat plain Greek yogurt
1 Tbsp mayo
1 Tbsp mustard
pinch of pepper
For melt:
1 slice sourdough bread
1 slice provolone cheese
1/2 cup tuna salad
3/4 cup arugula
1/4 avocado
extra mustard, optional
Directions:
Drain can of tuna, empty in a small mixing bowl and shred with a fork. Add the Greek yogurt, mayo, mustard and mix well, adding more mayo or yogurt if still slightly dry. Add the onions, jicama, pickles and pepper and mix to combine. Eat by the spoonful, with crackers, or veggies.
To make a tuna melt: toast bread. Spread avocado on the bottom, top with tuna salad, provolone cheese and place under broiler for 2-3 minutes, until cheese is melty and bubbly. Top with arugula and enjoy!
From the Little Yellow Kitchen,
Chrissy
