Crunch Tuna Salad
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Crunch Tuna Salad
| 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 jÃcama
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 jÃcama. Cut enough jÃcama 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 jÃcama, celery, cilantro, mayonnaise, mustard, and lime juice.
Serves 2.
Gourmet
July 1999


Susan :)
Candace
(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.