Warm Tuna Salad

Revised 2018 Jul 16

2 servings


1/4 cup fennel, julienned
1/4 cup celery, julienned
1/4 cup onion, finely diced
1/4 cup carrot, julienned
1/4 teaspoon fish sauce
2 tablespoons stock, (chicken, fish, or vegie)
4 ounces tuna, oil packed, drained wt.
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
5 tablespoons yogurt
laos , to taste
1/2 teaspoon lemon juice


Sauté fennel, celery, onion, and carrot in very little oil* in a non stick pan. Season with fish sauce and laos and cook until fennel and onion just begin to be translucent.

Add broth and cook until vegies are done to your liking (may require a little more stock, add sparingly)

Add the tuna, mustard, mayonnaise, and yogurt. Cook until heated through. Add more yogurt if the mixture is too thick

Sprinkle with lemon juice to taste and serve with pita crisps.

* I use the oil from the tuna.

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