Delightful Tuna Slaw on Apple Slices It was a beautiful fall day when inspiration hit. Wintery hungerings for something creamy coincided with summer's last hurrahs of cabbage and apples. I whipped up something good--so good I had to share it with you--and ate it outside in the sunlit, but crisp fall air.
I love this recipe because it somehow attends to lots of cravings at once: sweet, salty, cheesy, and fresh. It's also easy and quick to throw together and totally packable! (Just keep the apple whole until you've arrived at your picnic destination or the office lunchroom.)
A note about mayo. I get it...maaayo. It was, for me, for a long time, the symbol of everything that went wrong, culinarily, in the early 60s. But after learning more about it's roots as aioli--a rich blend of oil, egg yolk and seasoning--I gotta say I'd give it a not-embarassing B-, especially if you can make it yourself (super yum!), or find it with a healthier oil base, like sunflower or safflower oil. Also, as a valuable bonus, it is creamy, yet lactose free, which is really rad for folks (the majority of us on the planet) who don't digest milk very well as adults. Please check out my cautionary, yet liberating thoughts on cheese and lactose intolerance.
Anyway, here it is, mayo from a jar, right here in the middle of my healthy food blog. Enjoy! I know I will.
Tuna Bites (GF)
1 cup purple cabbage, chopped finely
1 scallion, chopped finely
1 can of skipjack tuna, with some of the water
1/3 cup crumbled gorgonzola cheese
2 tablespoons extra virgin olive oil or walnut oil
3 tablespoons mayonnaise
salt to taste
1 teaspoon dill
2 apples, sliced into 1/8 inch slices
freshly ground pepper
In a medium sized bowl combine cabbage, tuna, oil, cheese and salt. Top the apple slices with this mixture and season with freshly ground black pepper.
I love this recipe because it somehow attends to lots of cravings at once: sweet, salty, cheesy, and fresh. It's also easy and quick to throw together and totally packable! (Just keep the apple whole until you've arrived at your picnic destination or the office lunchroom.)
A note about mayo. I get it...maaayo. It was, for me, for a long time, the symbol of everything that went wrong, culinarily, in the early 60s. But after learning more about it's roots as aioli--a rich blend of oil, egg yolk and seasoning--I gotta say I'd give it a not-embarassing B-, especially if you can make it yourself (super yum!), or find it with a healthier oil base, like sunflower or safflower oil. Also, as a valuable bonus, it is creamy, yet lactose free, which is really rad for folks (the majority of us on the planet) who don't digest milk very well as adults. Please check out my cautionary, yet liberating thoughts on cheese and lactose intolerance.
Anyway, here it is, mayo from a jar, right here in the middle of my healthy food blog. Enjoy! I know I will.
Tuna Bites (GF)
1 cup purple cabbage, chopped finely
1 scallion, chopped finely
1 can of skipjack tuna, with some of the water
1/3 cup crumbled gorgonzola cheese
2 tablespoons extra virgin olive oil or walnut oil
3 tablespoons mayonnaise
salt to taste
1 teaspoon dill
2 apples, sliced into 1/8 inch slices
freshly ground pepper
In a medium sized bowl combine cabbage, tuna, oil, cheese and salt. Top the apple slices with this mixture and season with freshly ground black pepper.
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