Do you have a favorite seafood salad dressing recipe?
olychick
3 years ago
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Do you have a great recipe for a tuna salad w/out mayo?
Comments (11)Try buying pricier tuna that is canned in its own juices (not water or oil) and then not draining it, just mix up the meat and juice together. One brand my DH who is on a low sodium diet likes is Rainforest. (25 mg sodium per serving in a 2.5 or 3 serving can, so even if he scarfs the whole can down at once it's still OK). The cans are about 4 bucks each, though. We get them at Hanneford markets. Most low or no sodium tuna is pretty bland, but that particular brand has a very good taste. I think they offer a regular sodium level one, too, but we haven't tried it. I use some lemon juice in it, and if I'm being amibitious and it's going to be eaten in one meal (no left overs) I'll scrape off some fresh lemon zest. (Day old lemon zest can get bitter.) Fresh pepper is good, too, along with finely diced celery. Are you trying to avoid the bad fats and calories in prepared mayo? Homemade mayo can be made with only good fats, and if egg yolks are in your diet, you're good to go. Oil, yolk and a bit of lemon juice and that's it, plus a bit of salt if you like. I use an immersion blender in a small straight-sided canning jar and whizz it right up in the jar, use what I want of a one-egg batch and store it with a canning jar lid on it. (I rarely finish up the batch before it goes bad, and aside from the tinge of guilt I feel throwing out spoiled food, I can always justify to myself when I use oil and an egg yolk, that I not going to actually eat all of those cals and fat, anyway.) Homemade mayo is so much better than any prepared product, it's in a class by itself, and after the first batch or two, seems to take no more trouble than, say, brewing coffee from scratch vs. instant. Something I made the other day with tuna was a gigante bean and tuna salad. Gigante beans are a great potato-y bean, that holds up well in cold salads. It was like tuna mac salad, but much better for you. (I did use homemade mayo and chopped pickles, though.)...See MoreDo You Have A Good Taco Salad Recipe?
Comments (7)Funny you ask--that's what's for dinner tonight. I make it like sushipup--lettuce topped with the ground beef/taco seasoning mix, then sliced green onions, sliced black olives, avocado slices, chopped tomatoes and cheese. We just top with salsa and I have sour cream on the side--Harry puts his on top. Serve with the chips--sometimes I crush them or I just leave them whole and eat with it. If I was making it for a group though, I'd make Linda's....See MoreDo You Have A Recipe for Egg Salad?
Comments (27)There is something about sweet pickle relish that turns me off. Don't even put it on hot dogs and I for sure wouldn't add it to egg salad but that's just me :-)) Except for gherkins, I don't even like pickles much and don't think about putting one on my hamburger!! I just don't care for savory and sweet mixed together....See MoreGood Salad Dressing Recipe
Comments (35)So-called Chinese Restaurant Syndrome and the accusatory fingers pointed at glutimates as something dangerous were ideas not accepted by everyone and anyway were long ago discredited. I believe this was the source of what you called the "not very good reputation". Or were you thinking of something else? And not a good reputation with "certain physicians"? What does that mean? I don't often eat canned soups or other concoctions but you can be sure most have glutimate-rich ingredients with less potentially misunderstood names than MSG. The Japanese have long been on the forefront of identifying and using glutimate-rich ingredients. Japanese food is very glutimate heavy. That's why so many dishes taste savory and delicious. J Kenji Lopez-Alt is a respected and innovative chef who's very into the science of food and cooking. Formerly with the Cooks Illustrated operation, he's now doing other things (including writing books) and is associated with the website Serious Eats. I recently made his stew recipe and it includes some unusual ingredients as well as what he describes as an "umami bomb" to jolt the flavor. Soy sauce, tomato paste, anchovies, Worchestershire sauce (which has anchovies in it). The end result was delicious. The not so good reputation you refer to is what exactly?...See Moreolychick
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agoolychick thanked sleevendog (5a NY 6aNYC NL CA)olychick
3 years agolast modified: 3 years ago
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olychickOriginal Author