Tired of tuna salad from the can? Taking the process into your own hands! Simple as poaching a filet of fish (choose skipjack fish tuna, a low mercury level fish) and combining it with the same ingredients for tuna salad! Enjoy!
Ingredients:
The best part about cooking with fresh tuna is that you do not have to worry about the unhealthy properties from the can that are possibly leeching into the tuna.
- 1 Tuna filet
- Mayonnaise
- Dijon mustard
- Parsley
- Scallions
- Red peppers
- Shredded carots
- Kosher or sea salt
- Fresh ground black pepper
- 1 lemon
Steps/Methods:
- Put the fish filet into a pan and add water to about the height of the filet. Cook over medium-high heat until fish is done. Using a lid will speed the cooking process. Dont forget about carryover cooking.
- Let fish cool. Remove skin. Put fish into a bowl and break into pieces. Add (you choose) real mayonnaise, Dijon mustard, parsley, scallions, red peppers, shredded carrots, kosher or sea salt, fresh ground pepper and fresh lemon juice. Correct seasoning to your taste.
Additional Tips:
The best part about cooking with fresh tuna is that you do not have to worry about the unhealthy properties from the can that are possibly leeching into the tuna.
- 1 Tuna filet
- Mayonnaise
- Dijon mustard
- Parsley
- Scallions
- Red peppers
- Shredded carots
- Kosher or sea salt
- Fresh ground black pepper
- 1 lemon
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