Crunch Tuna Salad

iVillage Member
Registered: 04-01-2004
Crunch Tuna Salad
3
Wed, 08-18-2004 - 6:39pm




Since someome ate the last of my zucchini lasagna today, I made this for my lunch.  It was yummy!


CRUNCHY TUNA SALAD





1/2 small jícama
1 large celery rib
1/4 cup packed fresh cilantro
a 6-ounce can tuna in olive oil
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
fresh lime juice to taste (optional)


Peel jícama. Cut enough jícama and celery into 1/4-inch dice to measure 1/3 cup each. Chop cilantro. Drain tuna and in a bowl with a fork break up flakes to desired consistency. Stir in jícama, celery, cilantro, mayonnaise, mustard, and lime juice.





Serves 2.
 



Gourmet

July 1999

                         

Photobucket
iVillage Member
Registered: 03-19-2003
Thu, 08-19-2004 - 8:24pm
Sounds good Cathy! Jicama is so hard to find around here... used to love it when I lived in San Diego.

Susan :)

 

iVillage Member
Registered: 04-06-2004
Fri, 08-20-2004 - 8:39am
what is jicama?

Candace

iVillage Member
Registered: 04-01-2004
Fri, 08-20-2004 - 8:47am


(Pronounced HEE-kah-mah)

Jicama (also known as a Mexican potato) is a large, bulbous root. This crunchy, juicy tuber has a thick brown skin and a white crunchy flesh. A popular Mexican vegetable, Jicama can weigh anywhere from one to six pounds. Its sweet, nutty flavor is good both raw and cooked. Once cooked, Jicama retains its crisp, water chestnut-type texture and flavor.


Seasonality: Available year-round; subject to quality.


Selection & Storage: When selecting Jicama look for firm, well-formed tubers, free of blemishes. Store whole in a cool, dark, dry place for up to 3 weeks. Wrap cut pieces in plastic and refrigerate for one week.

Photobucket