Sunday, February 9, 2014

Jason's Tuna Salad

Jason's Tuna Salad *AWESOME*

Nothing like waking up at 2:30am with a massive craving for something odd for the time of morning it is. Well that's what happened to me so I bit the bullet and hit the kitchen for some middle of the night experimentation. This turned out really great so apparently even though I feel like a zombie right now I can still handle myself in the kitchen!


1 Sweet Mini Pepper (I used red for the color)

1/2 stalk of celery
1 small slice of onion

*NOTE* Be very careful with how much onion you put in, 1/2-1 slice is plenty, this means a regular slice not a thick one, too much onion can ruin this recipe in a hurry as that's all you'll be able to taste.

1 small clove of garlic

a small amount of fresh parsley (about 1tbsp. worth when finely chopped)
1/2 tsp. fresh squeezed lemon juice or 1/2 tsp. real lemon juice bottled
1/4tsp. fresh finely grated lemon zest
1 small can chunk tuna in water (drained)
1 tbsp. Dijon or Honey Dijon mustard
4 tbsp. Real Mayonnaise
Salt and Pepper to taste
Spanish smoked paprika to taste

Shredded Parmesan cheese for topping (optional)
Crackers, bread or just a spoon if you prefer it that way

In a small food processor (I have a really small one for a job like this but I still prefer my Ninja) add the parsley, onion, garlic, celery and sweet pepper and pulse four or five times or until nicely minced.

Add drained Tuna to a medium sized bowl and add minced veggies, mayo, mustard, salt, pepper, paprika, lemon juice and lemon zest and mix well.

That's it, serve with crackers topped with shredded parmesan as an H'orderve or middle of the night snack Make a regular good old fashioned tuna salad sandwich or get fancy with a Tuna melt with sliced provolone.

For those counting calories you can lighten this recipe by using reduced or fat free mayonnaise, crackers, bread or cheeses.

Time for bed!