Inspired by the Dreamy Creamy Tuna with Tarragon recipe, that is. When the weather starts to warm, I get hungry for tuna salad. But, since I’m trying to shed a few winter pounds, I didn’t want to add mayo like I usually do. I didn’t want it to seem like catfood, though. (No offense, Pook.) What to do to make it yummy without adding fat? I got to thinking how yummy cold leftover Tuna with Tarragon is and voila! Use the same tarragon and dijon, hold the noodles!
For the tuna salad:
- 1 large can of tuna (12 oz)
- 1 hard boiled egg, chopped
- 1 medium shallot, chopped
- 1 TBSP dijon mustard
- 1 1/2 tsp dried tarragon (or 2 sprigs fresh, chopped)
- salt and pepper to taste
For the tuna melt:
- 1 bagel, toasted (Flavor of your choice–this one is jalepeno green chili–yum!)
- grated cheese (Again, flavor of your choice–this is white cheddar.)
To make the salad, mix tuna, egg, shallot, dijon, tarragon, salt and pepper in a sealable container.
To make the melt, toast the bagel.
Spoon out as much tuna salad as you want into a microwave-safe bowl. Nuke for 30 sec or so, depending on how much tuna salad you have.
Spoon hot salad onto toasted bagel bottom, add grated cheese. Nuke for an additional 30 sec. to melt the cheese. Top with the bagel top!
You could also put the bagel with tuna and cheese under the broiler to melt; which might be preferable if you’re making more than one. Lettuce and a tomato slice would be a nice addition–mmmmm! I made this one for Mr16, he’s a sandwich purist–no lettuce, no tomatoes.
I took the tuna salad for lunch and wrapped it in a lettuce leaf. It was yummy and surprisingly filling for being so low-fat.
Pookie really thinks an open can of tuna must be for him, so must be distracted with a catnip toy. This keeps him from twining around my ankles and trying to jump up on the counter (Where he is NOT allowed anyway!) while I’m cooking.
Get inspired by the flavors of your favorite dinners and turn them into summertime salads and sandwiches! Yummy!