This is a decidedly different way to serve tuna fish, for those of us who can not have mayonnaise. It is very tasty, if you are open to new things. A perfect balance of sweet and savory, mild and moist with flavor that grows tastier with every bite. Not to mention WAY diet friendly. My favorite right now is to serve it with RyKrisp Sesame crackers (allergy free for us), but feel free to put it on your favorite tuna delivery system.
1 6 oz can tuna, drained
2 Tbsp onion, finely chpd
1/4 sweet red pepper, finely chpd
1/2 c crushed pineapple (or process about 20 pineapple chunks in food processor until fine) with juice
1/2 tsp lemon juice
dash pepper, celery salt, garlic powder to taste
Mix all. Enjoy.
Again, there is nothing traditional about this recipe, so don't think it will stand in for mom's tuna salad. But sometimes, different is very very good. Yum.
Friday, January 16, 2009
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Here's a recipe for mayonnaise that (I think) everyone could eat:ReplyDelete
1 packet firm silken tofu, drained (obviously not milk set)
1 tbsp white wine vinegar or lemon juice
2 tbsp of oil
1 tsp salt
Pinch of tumeric (optional)
Soya milk as needed
1) Place all the ingredients into a blender and process for 20 seconds or until the ingredients are smooth and creamy
2) Add a little soy milk at this stage if you require a thinner consistency
3) Cover and refrigerate for up to 3 days
Heh, I just finished reading more of your blog and realized there's a soy allergy too- sorry!ReplyDelete
I've had this recipe laying around but I've never tried it... (I do not know where it originally came from).ReplyDelete
Dairy, Egg and Tofu-Free Mayonnaise:
1/4 tsp paprika
1/2 tsp mustard powder
6 tbsp vegetable or canola oil
1/2 cup water
3 tbsp lemon juice
2 tbsp ground flaxseed
1/4 tsp salt
Place ground flaxseed and water in blender. Blend until frothy. Add in lemon juice and spices. Continue blending until whipped well. Lastly, gradually (and slowly) add in oil.