This is the first in a new series of posts called “Video Recipes.” After each live cooking demo, I will be taking the cooking demonstration portions only and sharing them with you. These short clips will offer you helpful demonstrations on how to prepare each recipe, as well as health benefits of several ingredients.
Vinaigrette Tuna Salad Recipe
1-2 cans, drained tuna
1-2 diced shallots
2-4 Tbsp chopped fresh parsley (1-2 tsp dried)
¼ – ½ cup quartered cherry/grape tomatoes
2-4 Tbsp chopped black olives
1-2 Tbsp rice wine vinegar
1-2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
salt to taste
ground black pepper to taste
Place tuna in bowl, along with shallots, parsley, tomatoes and olives.
In separate bowl or measuring cup, mix vinegar, olive oil, mustard, juice from ½ the lemon, salt and pepper to make dressing.
Pour dressing over salad and mix all together.
Serve. Tastes great by itself or eaten with celery, on a sandwich or on an English muffin. Serves 2-4.
- To maintain longer freshness, wash herbs immediately when you bring them home from the store. Dry off and store wrapped up in paper towels in a Ziploc bag in refrigerator.
- Place dried herbs in mortar and pestle and gently crush to draw out flavor. If you do not own a mortar and pestle, gently rub herbs with both hands.
canned chicken or firm tofu
chervil or cilantro
any type diced tomato
any type of olives
rice wine vinegar
balsamic vinegar, white balsamic vinegar, red wine vinegar, white wine vinegar, sherry vinegar, apple cider vinegar, or any type of vinegar