HOME

CEMETERY

COOKING

FAMILY

GENEALOGY

HA-HA

JOURNAL

PHOTO

RV - CAMPER

TRAVEL

 

 





Cooking with Lisbeth

 

Tuna Salad ~ Tunsalat

This recipe is appropriate for a Low Carb Diet

 

 

 

 

5 minutes to prepare, 5 minutes till it's done.
5 minutter i køkkenet, 5 minutter til det er færdigt.

4 servings ~ 4 personer

Server på ristet brød, med kiks eller alene.

Serve on toast, with crackers, or alone.

For low carb purposes we like it on Julian #1 Smart Carb bread.
It is a dense, hearty bread that makes a filling piece of toast.
It has just 1 net gram of carbs per slice with a whopping 12 grams of fiber.

 

 

 

 

  • 2 each 6 oz. cans of tuna (chunk - canned or packed in water)

  • 4 tbsp. mayonnaise

  • 4 tbsp. sweet or dill pickle relish

  • 2 - 4 tsp. dijon mustard

  • 2 stalks chopped celery

  • ¼ - ½ cup chopped sweet onion

  • ½ tsp. freshly ground black pepper

  • 400 g hakket tun i vand (fra dåse eller vacuumpak)

  • 4 spsk. mayonnaise.

  • 4 spsk. hakket, syltet agurk eller asie

  • 2 - 4 tsk. dijonsennep

  • 2 stilke hakket bladselleri

  • ¼-½ hakket løg, helst søde løg

  • ½ tsk. frisk-kværnet peber

 

 

Stir everything together and - if you have time - let it sit in the refrigerator about 20 minutes before serving. This is absolutely as good or better the next day.

Rør det hele sammen - og hvis der er tid, lad det stå i køleskabet i 20 minutters tid inden servering. Det smager afgjort lige så godt eller endnu bedre den næste dag.

 

 

 

 

Back to the Cookbook

Tilbage til Kogebogen