Day 353: Tuna Salad Vegged Up ◄

It's a simple idea: if you want to eat more vegetables, start by adding chopped veggies to whatever you're already making. Soup. Stews. Rice. Even burgers. I call it "vegging up".

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 ...)
Carrot
Celery
Radish
Onion

ALANNA's TIPS
  • 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.

(c) Copyright 2006 Kitchen Parade

1 comments:

Yum! Abigail always wants veggies in her tuna. Her favorite combination is shredded carrot, celery, red bell pepper and cucumbers. It really is more like veggie salad with tuna. But she loves it.

I like the thought of adding the onion and radish to Mom's sandwich though.

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