No doubt about it, this is a quickie recipe. If you are tempted to try grape seed oil, for all its healthy benefits but you aren’t sure how you would use it, then here is a recipe that could be of interest to you.
The grape seed oil has a bit of a twist in taste than say, traditional olive oil. “It’s just different” And a must try. Using it on your salads, replacing from time to time your tried-and-true olive oil, you’ll be very satisfied with this diversified and unique taste. I find that combining it with tuna is excellent.
Garnish this dish with fresh, juicy strawberries for a real nouveau cuisine treat. If you are a traditionalist eater, set the strawberries aside for your dessert!
Since I just used what I had on hand, it made for a 5 min. max! recipe. This is truly an excellent recipe for lunch and brown bagging it (or whatever you call it when you take your lunch to work). It’s a good dish to prepare, let the flavors set and eat later in the day. It is filling as the flavors vary, so if you are watching your weight and eating lighter meals for lunchtime, then consider this salad recipe.
Another tuna salad recipe with a twist because I used fresh chives and grape seed oil! Yum! Added flavor and a hint of sweet. I pulled out a few strawberries, chopped them up and topped my salad with them. Extra yum! I couldn’t do this for dear old hubby because he’s not a very “sale-sucre” kind of guy (doesn’t like sweet and sour/savory together in one dish = b*o*r*i*n*g!)
Tuna Salad with Strawberries, Fresh Chives and Raisin Seed Oil
- 1 lg can tuna (400 g or 15 oz), packed in water, drained
- 3 tablespoons fresh chopped chives
- 2 tablespoons raisin seed oil
- 1 tablespoon mayonnaise, any type
- salt and pepper to taste
- 4 cups mixed salad greens of choice
- 1/3 cucumber sliced and cut into match sticks
- 2 tomatoes, cut into wedges
- 4-6 large strawberries, hulls removed and chopped
- 2 teaspoons balsamic vinegar, separated
Combine mayonnaise and 1 tablespoon raisin seed oil, mayonnaise, chives, salt and pepper in a mixing bowl. Stir in drained tuna. Set aside. Toss lettuce, cucumbers and tomatoes with remaining tablespoon raisin seed oil. Distribute salad onto two dinner plates, top with large dollop of tuna mix, garnish with half the strawberries. drizzle with a teaspoon of balsamic vinegar and serve.
Article Source by Anne Dessens