LENT: Big Up Your Tuna Salad

26 Feb

We’re approaching the second Friday of Lent (and my second week without cheese, Lord help me). It’ll be tuna salad for lunch tomorrow, but not your run-of-the-mill deli style tuna salad. I like my flavors a little bigger and bolder (except for the tuna, which I confess to liking on the milder side; I prefer albacore and try to purchase ocean friendly brands). Here’s my easy way of making tuna salad special.

I am trying to keep the carb load down, so I'll just have my tuna salad with lettuce.

I am trying to keep the carb load down, so I’ll just have my tuna salad with lettuce.

To one 5 oz. can tuna, drained, I add 1 Tbs prepared mayonnaise and 1-2 tsp each of prepared mustard, drained capers, chopped sun-dried tomatoes, chopped onion, and chopped roasted red pepper. Mix well, season to taste, and serve on bread or salad.


2 Responses to “LENT: Big Up Your Tuna Salad”

  1. Norma O. Riess February 27, 2015 at 12:17 am #

    What are the proportions of onion, sundried tomatoes, and capers?

    • Natalia at Hot, Cheap & Easy February 27, 2015 at 7:56 pm #

      Hi Norma,
      1-2 teaspoons of each are a good start. I like capers and sundried tomatoes, so I add more of those. If I have red or white onion I add two teaspoons, but yellow onion I only add one! I had a lot of roasted red pepper that needed using so I added more than usual of that….it really depends on you. Thanks for the visit; I hope you enjoy it!

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