Foodie farmgirl posted this recipe for tuna salad. It sounded so odd that I just had to try it.
Susan’s Swiss Chard Tuna Salad
Serves 2 to 4
1/2 cup mayonnaise
1 teaspoon dijon mustard
4 teaspoons balsamic vinegar
1/4 cup chopped kalamata olives
2 6-ounce cans tuna in water, drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley,
1 cup chopped green onions, white and green parts
Salt & pepper to taste
She says it will keep for three days in the refrigerator. And offered an neat option to try–add in some kidney beans.
This was a neat recipe. a good way to hide some chard! If I made it again I’d serve it maybe on a bed of lettuce.
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