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Nonna Jo's Tuna Salad

January 17, 2018

 

 

Growing up, my Grandma Jo's tuna salad was always one of my favorite things. It was a staple in her arsenal of "on-call" foods that she would serve up in minutes.  Typically there would be sandwiches ready and waiting for my sisters and I when we would get home from school.  We'd sit at her kitchen table chomping away while she would buzz around us, talking to us about our days, prepping dinner and trying her best to help us with our homework.   One bite of this tuna takes me right back to that perfect place, but that's not the only reason I love it.  I love it because it's delicious as well as healthy!  I can remember the first time I ordered tuna salad in a restaurant that wasn't owned or operated by family or family friends.  I was surprised to get an ice-cream scooped mayonnaise tuna blob on iceberg lettuce!  You won't find that here, but I PROMISE, you won't be disappointed!

 

 

*This recipe is approved and adored by my proud midwestern mayonnaise loving husband.

 

** I went to my gal pal Paige's house for a cocktail party and she surprised me by serving scouts of this salad in an endive leaf with prosciutto, it was excellent and I am thoroughly jealous that I didn't think of it myself!

 

 

 

INGREDIENTS

1 Can of light tuna in oil (drain)

1 Stalk of Celery sliced thin (throw in some  leaves too, chop em up!)

1/4 Red onion, chopped

2 T Red Wine Vinegar

S & P

(If you want to go carb free, you can serve this on Arugula, if you want a sandwich, I LOVE this on toasted whole wheat or a lovely ciabatta!)

 

NOW WHAT?

In a medium sized bowl, combine your sliced celery and red onion, mix! Now add in your drained tuna and mix well, be sure to break up the tuna.  Add you red wine vinegar (I tend to add a little extra because I LOVE red wine vinegar) and mix! Salt and Pepper to taste!  Serve your tuna on bread or over greens, it's so good and easy!!

 

TAKE NOTE:  Want more?  There are so many things that can go into this salad in addition to the above ingredients.  Try adding pepperoncini, giardinera, kalamata or castelvetrano olives, roasted red peppers or even hard boiled eggs!

 

 

 

 

 

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