This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"My first diet was in the first grade! Tuna fish and mustard with yogurt on the side." -Wendy Williams, TV Personality
Canned tuna is a great base ingredient. You can take tuna salad made with canned tuna so many directions, and this version with sun-dried tomatoes is a great example.
You do have to be careful with sun-dried tomatoes, however, as they can overpower a recipe really quickly. Soaking them is key, but tasting the tomatoes you purchase is critical. There can be a wide variation in the intensity and often the bitterness of the sun-dried tomatoes, which is why soaking the tomatoes to reconstitute them is so important. This dish is better made at least a few hours before you are going to serve it so that the flavors have time to meld together.
Servings: 4 | Serving size: 1 cup
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|2 tsp.||olive oil|
|6 ounces||cherry or grape tomatoes|
|1/2 small||white onion (thinly sliced)|
|2 cups||boiling water|
|1 1/2 ounces||sun-dried tomatoes|
|2 large||ribs celery (finely diced)|
|3 – 5 ounce cans||no salt added canned tuna in water (drained)|
|to taste||fresh ground black pepper|
|2 large||green onions (thinly sliced crosswise)|
|1 tsp.||maple syrup|
|1 1/2 ounces||pine nuts|
Place a medium skillet in the oven and preheat to 325°F.
When the oven is hot add the cherry tomatoes and onions and return the pan to the oven.
Roast for 15 minutes. Shake the pan occasionally.
Remove and let cool.
While the tomatoes are roasting, pour the boiling water over the sun-dried tomatoes. Let steep for 15 minutes and drain.
When the sun-dried tomatoes and the roasted tomatoes are cool, place the roasted tomatoes and 2/3 of the sun-dried tomatoes in a blender or mini-chopper and puree until smooth.
Finely dice the remaining 1/3 sun-dried tomatoes.
Place the sun-dried tomato puree, the diced sun-dried tomatoes, celery, tuna, salt, pepper, green onions, lemon juice and honey in a bowl.
Fold together gently.
Serve sprinkled with pine nuts.
Serving size: 1 cup
|Calories 284||Calories from Fat 120|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 4.5g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 3g||12%|
|Vitamin A 8%||Vitamin C 20%|
|Calcium 6%||Iron 15%|
|Vitamin K 47mcg||Potassium 942mg|