My Tuna Salad with Parsley – Serves 4 to 6
Ingredients:
1- 6 oz package tuna in water
1- stalk celery chopped fine = ¼ cup chopped (for a nice crunch)
¼ cup or slight bit more mayonnaise
¼ cup sweet pickle relish (adjust to your taste)
¼ teaspoon dill weed
½ teaspoon spicy mustard (Sweet and Hot type or Guldens Spicy Brown)
½ teaspoon dried parsley or 2 sprigs fresh parsley chopped fine to equal 1 tbs
½ teaspoon lemon juice
½ teaspoon rice vinegar
Instructions:
In medium mixing bowl combine celery, mayonnaise, pickle relish, dill, mustard, parsley, lemon juice and rice vinegar.
Using a fork, combine the ingredients until mixed well. Adjust taste using more mayonnaise or pickle relish until you get a slightly sweet and tart taste. Then add the tuna to the mix. Break tuna into smaller chunks with fork and combine into the dressing. (Since the tuna is generally salty, I don’t add any extra salt to my tuna salad. You might wish to add a bit of freshly ground or course ground pepper.)
Serve on hearty 7 or 12 grain toast.
Other Parsley Recipes
http://allrecipes.com/recipe/parsley-potatoes/detail.aspx 30 minute prep time and serves six. These kind of potatoes go good with steaks or beef roast.
http://simplyrecipes.com/recipes/chimichurri/ This is one of the most unique uses for parsley that I have run across. It is an Argentinean sauce or condiment, similar to pesto used as a marinade or sauce on grilled steak, fish, chicken and even pasta.