Last week was a quiet week around here in Cat’s kitchen. I didn’t really make any new recipes, I mostly stuck to some of my comfort food favorites. This week, however, I plan on having quite a few new recipes to share! To begin with this morning, I’m bringing y’all this tuna salad recipe which would make a great weekday lunch. I found the recipe in the latest Cooking Light magazine of all places. It was a Hellman’s advertisement that had a few different sandwich recipes listed. I changed the title of it because I didn’t like the original and because, well, I can do that on my blog. And doesn’t a jazzed up tuna salad just sound appealing?? 🙂
The Hellman’s recipe calls for this to be served in pita bread pockets, which I think would be great, though I plan to use whole wheat tortillas and make wraps. Or you could just slap some between two slices of bread and call her good. Whatever appeals to you 🙂
Hope y’all have a great start to the work week!
Hellman’s Jazzed Up Tuna Salad
- 2 cans of tuna, drained and flaked
- 1/3 cup Hellman’s mayonnaise
- 1/4 cup EACH finely chopped celery, diced apple, dried cranberries, and chopped pecans
- 4 slices cheddar or American cheese, diced
- 2 Tb minced sweet onion
Combine all ingredients in a medium bowl.
Even though I’m from south Florida where you can get just about any seafood you want whenever you want it, I actually can’t stand the stuff. There are a few types of fish I’m okay with (shark is my all-time favorite!), but even then I need lots of tartar sauce to smother them in.
With those little jars of tartar sauce in the store being so expensive, though, I thought there must be a recipe out there that I can make myself and like just as much as the store-bought kind. Well, there is, and I found it! I made it to go with my crispy tuna cakes last night, and Jay and I both loved it. So my search is over, and no more buying those over-priced jars at the store! Just a heads up, this tartar sauce is a bit more on the sweet than tangy side since that’s how we like it.
Since my crispy tuna cakes are so yummy too, I’m posting that recipe as well for y’all. Enjoy!
Crispy Tuna Cakes
- 2 cans tuna, drained
- 1 cup breadcrumbs
- 1/2 tsp Creole seasoning (Old Bay would also be nice)
- 1 egg
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1 Tb lemon juice
- 1/2 tsp garlic powder
Combine the breadcrumbs and Creole seasoning. Measure out 1/3 cup and place the rest in a shallow bowl for coating the cakes.
Mix together the 1/3 cup seasoned breadcrumbs and remaining ingredients. Form into 8 balls. Roll them around in the breadcrumbs until well coated, then flatten out slightly into patties. They’ll be kinda soft, so handle them gently.
Heat a small amount of oil in a large skillet. Place the patties in the skillet and cook until browned on both sides. Serve with tartar sauce.
Homemade Tartar Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sweet pickle relish
- 2 Tb minced dill pickle
- 1 tsp dried onion flakes
- 1 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- dash of Tabasco
Mix together all ingredients. Refrigerate for several hours, at least, before serving to allow the flavors to combine.