With summer in full swing, many of you may be hosting barbecues, picnics, and parties. This week, Chef Scott Leibfried shows us a twist on a traditional favorite…Tuna Potato Salad. This dish is a good source of Omega3’s and Protein, and low in calories and fat. I really like that spices, herbs, mustard and vinegar take the place of mayonnaise.
INGREDIENTS:
1 can (5oz) Bumble Bee Prime Fillet Solid White Albacore in Water, drained and chunked
1 medium red potato, cooked and sliced
1 medium white or red potato, cooked and sliced
5 tablespoons white balsamic vinaigrette or your favorite dressing
3 teaspoons country Dijon mustard
1 tablespoon chopped fresh dill
¼ medium red onion, thinly sliced
salt and pepper , to taste
4 large iceberg lettuce leaves
1 tablespoon chopped fresh basil
DIRECTIONS:
Boil sliced potatoes until cooked tender. In a large bowl, combine two (2) tablespoons of the balsamic vinaigrette with mustard, dill, red onion, salt and pepper. Add sliced potatoes and toss until completely coated. Place lettuce on plate and pour vinaigrette to coat, add the potato salad and top with albacore tuna. Drizzle remaining vinaigrette over to finish tuna potato salad and top with fresh chopped basil.
For more tuna-inspired recipes, just visit Bumble Bee Foods.
{Photo Credit: Bumble Bee Foods}
No compensation was received for this post. As a member of the Bee Squad, I receive product samples and information. The company is also sponsoring my trip to BlogHer 2010.
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