Why? Well there's the eat-more-veggies reason. And the eat-more-veggies-than-meat reason. And the eat-more-fiber reason. And the feed-more-mouths reason. And the using-up-bits-of-leftover-vegetables reason. And the end-of-the-month-budget reason. And ... and ... and ...
Me, all those apply. But mostly there's the it-just-tastes-good reason.
KITCHEN NOTES ... Work toward a 1:1 ratio of vegetables and tuna/meat. While mayo is the typical binding in tuna salad, today I experimented with fat-free Italian dressing: VERY good. Good bread makes a difference.
TUNA SALAD VEGGED UP
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes enough for 4 - 6 sandwiches
Cooked tuna (I'm becoming partial to the vacuum-sealed bags ...)
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.