February 10, 2007

Tuna Salad

6 oz canned albacore tuna, thoroughly drained
1 shallot, minced
2 stalks celery, minced
2 carrots minced
1 tablespoon capers
2 to 3 tablespoons mayonnaise
1 tablespoon Goddess Dressing
juice of 1/2 lemon

Place all ingredients in a large bowl, mix to combine. Serve on long, crusty rolls with tomato and lettuce or as a melt with cheddar cheese.

My thoughts:

Tuna salad seems to have earned the reputation as a déclassé stinky, soggy, and tasteless last choice lunch. Once the staple of ladies luncheons and drugstore lunch counters is it is now passed over for panini and other trendy fare. I say, embrace the tuna sandwich. It is easy, economical and with a thorough draining, fresh ingredients, and a deft hand it can once again be a tasty lunch time favorite.