Saturday, February 21, 2009

Fresh Grilled Ahi Tuna Salad... You'll Never Go Back To Canned

Several nights ago, I served grilled Ahi Tuna steaks, steamed fresh asparagus and baked potatoes. We didn't eat all of our tuna steaks and I couldn't bear to throw them out, so I covered them and stuck them in the fridge.

So, today when I started thinking about what to have for lunch I decided to make Ahi Tuna Salad. Now, I don't think I can ever return to the world of canned tuna salad. Crummy canned tuna, Bah! It just won't be the same. Using the fresh tuna makes the salad ever so much richer and more flavorful.

Here's my version. 

Ahi Tuna Salad:

1. Leftover grilled Ahi tuna (mine worked out to be about 2-1/2 cups)

2. Mayonnaise, to desired consistency (I use Hellman's Light because it's the least gagging of the lite mayos)

3. Dill Relish (Most people use sweet relish, but I prefer dill, sour puss that I am)

4. 2 hard boiled eggs, peeled & chopped

5. 3-4 large stalks of celery, chopped

6. Black Pepper, to taste

I place the tuna steaks in the bowl and tear them up with my fingers.
Next, I chop the celery and the hard boiled eggs, adding them to the bowl.
Then, I add the mayonnaise, dill relish and the pepper and toss until everything is thoroughly mixed.

Voila! I had mine with some wonderful little healthy crackers and it was excellent!