An old recipe is like an old friend, faithful and always comforting to have around, but dare I say it…sometimes, in both friendships and the kitchen, familiarity breeds contempt. Sometimes the most tried and true dish just falls flat, and bores the palate. We were feeling that way about an ancient tuna salad recipe we’ve had gathering dust in “the box” for a few years. Rather than abandon our dear old friend, we decided to take a cue from the fashion forward assailants of nearly every daytime talk show and give that tuna salad a makeover.
This recipe requires:
- Romain lettuce
- 12oz white albacore tuna
- 3 teaspoons dill relish
- 2 teaspoons mayonnaise
- 3 tablespoons lite mayonnaise
- 1 whole Roma tomato
- 1 whole avocado
- 2-3 stalks of celery (chopped & peeled)
We started off with a head of Romaine lettuce. Take the lettuce and while still bunched, cut the green leafy ends of it free. These will serve as your lettuce wraps. Take these leaves and set them so they form a wreath atop your serving dish. Be sure to leave an open area in the middle of your dish for the tuna.
Next, thinly slice a Roma tomato into circular discs. Lay these out on top of your lettuce wreath.
Take an avocado and cut it into thin slivers, lay these atop your lettuce.
Now for the fish. Place your tuna in a bowl, well chopped. Next,add your relish, mayonnaise, celery and mustard. With a large spoon, fold the ingredients together.
Place your tuna in the center of your lettuce wreath, and garnish as desired (we used dill.) When eating, spoon some lettuce, tomato and avocado into a leaf of romaine. Fold the leaf around the tuna salad something like a taco and enjoy.
To your health!
-Sharon & Sarah Marcotte