Seafood Week: Tuna Salad Sundae
We’re all well versed in the benefits of tuna, especially for their omega-3 content. It’s also a great source of lean protein. However, did you know it tastes great in an ice cream cup. Stay with me. I know you’re thinking, “This girl has lost her mind or just stuck it into the freezer too much looking for dessert this summer.” But, I’m telling you, it’s a great way to make lunch more fun. Oh, the things we do to keep meals interesting. Actually, Scarlett and I are fans of tuna so it’s not like we need a fancy gimmick. However, we do like to change things up around here.
Since Scarlett takes an active role in the kitchen, I knew this recipe would be a hit. Besides, all the bowls of ice cream we’ve ingested this summer gave us a great warm-up for it. Using whatever you have available in the kitchen, the tuna salad sundae can be topped with just about any veggies or nuts including carrot, red pepper, raisins, apple, carrot, cucumber, walnuts and pecans. I also like that Scarlett basically puts this dish together for herself while I do my own.
Photos by Maya Visnyei
Tuna Salad Ice Cream Cups
1 can organice tuna
2 hard boiled eggs
1 tablespoon mayonaise
1/2 teaspoon dijon mustard
1 clove garlic, minced
1/4 cup sunflower seeds
1 apple, cored and diced
1 mini cucumber, diced
1 carrot, cut into small slices
4 ice cream cups
Combine tuna, eggs, mayonaise, mustard and garlic in a bowl. Mix them together until the tuna is cut into smaller pieces and the ingredients are well blended. In four separate bowls, place the cut carrot, cucumber, seeds and apple.
Use an ice cream scoop and scoop three small scoops of tuna into ice cream cups. Allow kids to dress their ice cream cups with their choice of “treats”.
Scarlett enjoyed doing all the mixing. Although she was more interested in setting up the shot for our photographer Maya. She wanted to create the perfect cup for her to shoot.
Scarlett concentrated on her work, randomly yelling directions to me in the kitchen. “More carrot!” she’d holler. And I’d oblige from my perch at the cutting board. A few days later, we made the dish for lunch. As she snapped a piece of the cup off to scoop into the tuna, she turned to me and said, ” The next time we have friends over let’s make this.” Sounds like a plan.
This post was originally published on August 25, 2011.
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