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Old 03-07-2013, 02:27 AM   #1
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Snip's Tangy Tuna Salad

This makes a lovely light supper dish or lunch.

2 cans of tuna chunks drained
1 large tomato chopped
1 small onion finely diced
3/4 of cup of mayonnaise
1 tbsp of light brown sugar
2 tbsps of white grape vinegar
2 chopped pickled jalapeno's
salt and cracked black pepper to taste

Mix all of the above ingredients well and serve with toasted baguettes and crisp lettuce.

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Old 03-07-2013, 05:57 AM   #2
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Originally Posted by Snip 13 View Post
This makes a lovely light supper dish or lunch.
I especially like the jalapeno part...
Do you think it's possible to avoid putting the sugar in, Odette? I can't stand mixing sweet and savory tastes, I'm a barbarian, I know it.

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Old 03-07-2013, 06:06 AM   #3
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I especially like the jalapeno part...
Do you think it's possible to avoid putting the sugar in, Odette? I can't stand mixing sweet and savory tastes, I'm a barbarian, I know it.

Ciao
Luca
Thanks And welcome back!

You can leave out the sugar but then I would suggest you use lemon juice instead of vinegar or use only half the amount of vinegar.
I just like the tang that you get from vinegar.
You could also use balsamic vinegar but it turns the salad a weird colour.
The sugar doesn't actually make it sweet, just balances out the flavour.
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Old 03-07-2013, 08:15 AM   #4
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How is your tuna packed, water or oil? I hate tuna in water, but oil packed is getting harder to find here.
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Old 03-07-2013, 08:28 AM   #5
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How is your tuna packed, water or oil? I hate tuna in water, but oil packed is getting harder to find here.
We have tuna packed in sunflower, olive oil or springwater.

I use tuna in olive oil. The tuna in water is too dry. Yuck!
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Old 03-07-2013, 09:20 AM   #6
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And me having made tunafish for lunch yesterday...
It won't be hard to jazz it up with the missing ingredients from this recipe though.
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Old 03-07-2013, 09:27 AM   #7
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And me having made tunafish for lunch yesterday...
It won't be hard to jazz it up with the missing ingredients from this recipe though.
I think there may actually be a compliment somewhere in this post
Thanks Pac
Think you will like this one, I've kinda learned a bit about your taste since joining DC.
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Old 03-07-2013, 09:45 AM   #8
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I think there may actually be a compliment somewhere in this post
Thanks Pac
Think you will like this one, I've kinda learned a bit about your taste since joining DC.
Compliment?! I was letting you know that you should have posted this yesterday morning!

I'm glad now I didn't add those capers yesterday.
What would be a good sub for grape vinegar, or is that what I call wine vinegar?
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Old 03-07-2013, 09:51 AM   #9
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Compliment?! I was letting you know that you should have posted this yesterday morning!

I'm glad now I didn't add those capers yesterday.
What would be a good sub for grape vinegar, or is that what I call wine vinegar?
I'll try harder to keep up with your cooking schedule!

Wine vinegar is fine. Just don't use spirit vinegar (that fake junk)

White natural (regular) vinegar is usually made from grapes. This would be what we call grape vinegar.

I use this...
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Old 03-07-2013, 10:59 AM   #10
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Thanks And welcome back!
Thanks!

Quote:
Originally Posted by Snip 13 View Post
You can leave out the sugar but then I would suggest you use lemon juice instead of vinegar or use only half the amount of vinegar.
I just like the tang that you get from vinegar.
You could also use balsamic vinegar but it turns the salad a weird colour.
The sugar doesn't actually make it sweet, just balances out the flavour.
Ok, I'll try it with sugar, I'm following your advice.

Ciao
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Old 03-07-2013, 12:22 PM   #11
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How is your tuna packed, water or oil? I hate tuna in water, but oil packed is getting harder to find here.
If you have a Cost Plus World Market you can find oil packed tuna at a great price. They also hav oil packed smoked trout.
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Old 03-07-2013, 12:24 PM   #12
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Thanks And welcome back!

You can leave out the sugar but then I would suggest you use lemon juice instead of vinegar or use only half the amount of vinegar.
I just like the tang that you get from vinegar.
You could also use balsamic vinegar but it turns the salad a weird colour.
The sugar doesn't actually make it sweet, just balances out the flavour.
Not if he gets white balsamic it's wonderful and we use it often.
kades
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Old 03-07-2013, 12:29 PM   #13
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Looks good Snip,will give a try but no hot peppers for me my esophagus wont take the heat. but if I can find the jalapenos with no heat something new i gues i'll do that.
kades
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Old 03-08-2013, 12:45 AM   #14
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Thanks!



Ok, I'll try it with sugar, I'm following your advice.

Ciao
Luca
I don't like sweet food either. Just add a little sugar at a time and taste till you get the right balance for you
Hope you like it. It's lovely and fresh.

Ciao
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Old 03-08-2013, 12:47 AM   #15
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Looks good Snip,will give a try but no hot peppers for me my esophagus wont take the heat. but if I can find the jalapenos with no heat something new i gues i'll do that.
kades
Thanks Kades
If you can't handle the heat just add a few drops of tabasco. I do this when I make it for my kids. It's more for flavour than heat.
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Old 03-08-2013, 04:17 AM   #16
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Sounds delicious...love tuna, thanks Snip
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Old 03-08-2013, 05:51 AM   #17
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Sounds delicious...love tuna, thanks Snip
Thanks Kylie
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Old 03-11-2013, 12:40 AM   #18
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Made some of my tuna salad with toast and avocado last night. Very yummy :)
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Old 03-11-2013, 08:25 AM   #19
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Not if he gets white balsamic it's wonderful and we use it often.
kades
Since I'm a lucky boy, I currently live in the heartland of Balsamic Vinegar, aceto balsamico, and traditional balsamic vinegar, aceto balsamico tradizionale, which is made of the adjoining provinces of Modena and Reggio Emilia, in northern Italy.
In a couple of weeks I'm visiting an acetaia, where they make the real thing.

By the way, I prefer wine vinegar: every time I eat out I must ask for it, because here they put on your table only the balsamic one...
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Old 03-11-2013, 08:37 AM   #20
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Since I'm a lucky boy, I currently live in the heartland of Balsamic Vinegar, aceto balsamico, and traditional balsamic vinegar, aceto balsamico tradizionale, which is made of the adjoining provinces of Modena and Reggio Emilia, in northern Italy.
In a couple of weeks I'm visiting an acetaia, where they make the real thing.

By the way, I prefer wine vinegar: every time I eat out I must ask for it, because here they put on your table only the balsamic one...
I love most vinegars but white balsamic tastes funny to me. I only use red balsamic and I always look to see if it was made in Modena.
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Snip's Tangy Tuna Salad This makes a lovely light supper dish or lunch. 2 cans of tuna chunks drained 1 large tomato chopped 1 small onion finely diced 3/4 of cup of mayonnaise 1 tbsp of light brown sugar 2 tbsps of white grape vinegar 2 chopped pickled jalapeno's salt and cracked black pepper to taste Mix all of the above ingredients well and serve with toasted baguettes and crisp lettuce. 3 stars 1 reviews
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