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Curried Tuna & Socorro Salad
This is a favorite quick and easy recipe using sustainable (individually line caught) albacore tuna. Its terrific plain, as the ultimate picnic or boating sandwich on grain bread with watercress; as a unique and fun open-face canapé or it can be served in a pretty glass as a seafood cocktail layered with delicious summer greens.
2 cans (6 ounces each) St. Jude Albacore Tuna original w/ juice * see cooks note
½ cup mayonnaise
¾-1 teaspoon Madras curry
½ cup finely chopped celery
5 ounces Sahale Snacks Socorro Blend – lightly crushed *
1 (heaping) tablespoon minced chives
Black pepper to taste
With a fork, flake the 2 cans of tuna with juice into a medium bowl. Add the remaining ingredients and stir to combine. Season with black pepper. Best if it sits a day before serving.
Enjoy!
Makes 2 cups of salad, 4-6 sandwiches, 16 canapés, 4 cocktails
Cook's Note:
- To find other varieties of sustainable caught albacore tuna – go to the Monterey Bay Aquarium’s Seafood Watch web site under Seafood Resources.
- If you use conventional tuna – please discard the water/oil from the can before making the salad.
- Sing Buri Blend is a terrific alternate to Socorro in this recipe.
- Tip: To lightly crush the Socorro, Rip open top of bag. Open the bag and press out most of the air. Reseal the bag and lightly hit the nuts with a rolling pin to slightly crush.
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