All-In-One Tuna Salad
1/4 cup mayonnaise (light)
2 tablespoons vinegar
1 tablespoon sugar(splenda)
Salt and pepper to taste
2 tablespoons minced fresh dill (2 teaspoons dry)
1 cup small-diced celery(optional)
1 cup small-diced red onion
1 cup frozen peas, thawed
2 (6-ounce) cans solid pack white albacore tuna, drained or one large tuna pouch
4 cups chopped iceberg lettuce
Mix mayonnaise, vinegar, sugar and dill and salt and pepper in a large bowl, stirring until sugar is dissolved. Add celery, red onion, peas and tuna. Toss the ingredients to coat with mayonnaise mixture. Cover tightly and refrigerate until serving time. At serving time, add chopped lettuce to the salad ingredients in large bowl. Toss gently. Serve immediately. Makes 4 to 6 servings.
Serve with crackers
Tips from the cook
--You can change the flavor of the dressing by experimenting with different varieties of vinegar. For a little less vinegary bite, try champagne vinegar or white wine vinegar. Or how about a more fruity vinegar such as raspberry? One stop at the vinegar section in the grocery store will give you many options to explore.
--Fresh feathery dill leaves give the best flavor in this salad, but if you must use dried dill be sure to give it a pinch as you sprinkle it into the salad. This will release some of the flavorful oils from the dried leaves. A good rule of thumb to use when replacing fresh herbs with dried is 1 teaspoon of dried herbs for each tablespoon of fresh herbs.
--If you like more dressing on your salad, just double the amounts of mayonnaise, vinegar and sugar.