Tuesday, June 17, 2014

Barbecue Tuna Salad Appetizer

Written by, Bernadyn Nettles

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Tuna Salad Appetizers

 

I used to not be a fan of tuna but in the last couple of years, I've found ways to enjoy eating it and making it part of my regular diet, meaning I probably eat it at least a couple times a month.  One of the ways I have found a way to enjoy it is through this tuna salad appetizer.  I thought that since it's summer and this recipe requires keeping your oven and stove turned off, (aside from boiling the eggs), that it would be something others would enjoy this season.  Other than boiling the eggs, there is no cooking required.  

These little appetizers are perfect for a summer gathering since they taste light and fresh.  The cold cucumbers give it that crispy, cold crunch for a refreshing bite to help you cool down in the heat.   

 Ingredients for Tuna Salad Appetizer:

 

  • 2 cans of tuna (try the tuna in olive oil instead of water if you haven't already)
  • 1-2 cucumbers, sliced
  • 1 cup celery, sliced
  • 1 cup of lettuce, shredded
  • 1/2 - 1 cup mayo
  • 1/2 - 1 cup sweet relish
  • 2 tomatoes, sliced in circles
  • 3-4 boiled eggs, sliced in circles and in quarters, length-wise.
  • 3-4 tbsp Barbecue sauce
  • 1 tsp salt
  • 2 tsp black pepper
  • 1-2 tsp paprika
  • 2 tsp basil
  • 1-2 tsp chili powder
  • Hot sauce to taste, optional




Instructions to Make Tuna Salad Appetizer:


  1. Prepare tuna salad: Drain cans of tuna and empty into large bowl.
  2. Mix in celery, sweet relish, mayo, salt, pepper, paprika, chili powder, barbecue sauce and hot sauce, if using.  Stir well and taste.  Add in more seasoning if necessary.  
  3. Place a spoonful of tuna salad on top of each cucumber.  Add a sliced tomato on top and some lettuce.  You can also place the lettuce before placing the tuna salad on the cucumber.
  4. Add an egg on top of each.  Sprinkle a little bit more salt and pepper on eggs if you like.  You can insert tooth picks through each appetizer to pick up easier. 
  5. Place the eggs cut length-wise on the platter along with some lettuce. 
  6. Keep cold in fridge until ready to serve.





You can always leave off the eggs, too, if it's a little much.





Hope you get to try this soon if you're a fan of eating tuna salads (and want to keep the heat out of your kitchen).  We also like to eat tuna fritters, which is another tasty party food.  I look forward to sharing that here soon. For  now, hope you enjoy these!


What are some of your favorite ways to eat tuna?



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