Sunday, April 3, 2011

Pineapple Mint Tuna Salad

I don't know what came over me with this one.  I've never heard of tuna and pineapple being eaten together before.  But the other day, I found myself in the midst of round three of tweaking a recipe for piña colada muffins (the recipe is coming later this week!) and had some crushed pineapple left over.  Not wanting to let it go to waste, I started rummaging around my pantry for what I could combine it with for a simple lunch.  A can of tuna caught my eye and the wheels started to turn.  Then my copy of Culinary Artistry came out and I turned to the entry on flavor pairings for pineapple.  Mint and lime?  Check and check.  I drained the tuna and added the pineapple.  Added a teaspoon or two of vegan mayonnaise.  Tore off a few leaves of mint and sprinkled them in.  Drizzled in few squirts of lime juice.  Salted and peppered to taste.  And....done!  You couldn't really ask for a simpler, no-fuss meal than this.   I ate mine with the only thing I had in the house that was crunchy, some of Trader Joe's Flax Seed Corn Chips (which are delicious, by the way).  This made a very satisfying lunch, and the flavor was really quite good.  A lovely, citrus-y departure from your average tuna salad!

Pineapple Mint Tuna Salad

1 can tuna, drained
1/3 cup crushed pineapple, drained (can add a little juice for flavor if desired)
2 tsp. vegan mayonnaise (or regular mayonnaise)
1 stalk celery, chopped finely
3 - 4 leaves mint, in very small pieces
1 - 2 tsp. lime juice (to taste)
Salt and pepper to taste

Combine all ingredients and mix well.  Adjust seasonings to your own taste.  Serve with crackers or corn chips.

No comments: