Ingredients with Measurements:
- 2 cans of tuna, drained (5 oz each)
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 4 cups mixed greens
Special equipment needed:
- Mixing bowl
- Whisk
- Serving bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, lemon juice, garlic powder, salt, and pepper until well combined.
2. Add the drained tuna to the bowl and mix until the tuna is coated with the sauce.
3. Add chopped parsley and green onions to the bowl and mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. When ready to serve, place mixed greens in a serving bowl and top with the tuna salad.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 315
Fat: 22g
Carbohydrates: 8g
Protein: 22g
Sodium: 670mg
Sugar: 6g
Substitutions for ingredients:
- Instead of canned tuna, you can use cooked fresh tuna or canned salmon.
- You can substitute the mayonnaise with Greek yogurt or sour cream for a lighter version.
- If you don't have ketchup, you can use tomato sauce or tomato paste.
- Instead of Worcestershire sauce, you can use soy sauce or fish sauce.
Variations:
- Add diced celery or cucumber for extra crunch.
- Use different herbs like dill or chives instead of parsley.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Drain the tuna well before adding it to the bowl to avoid a watery salad.
- Adjust the seasoning to your taste.
- Serve the salad on a bed of mixed greens or as a sandwich filling.
Storage instructions:
Store the tuna salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad on a bed of mixed greens and garnish with fresh parsley or green onions.
Garnishes:
Fresh parsley or green onions.
Pairings:
This salad pairs well with crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or ketchup.
- If the salad is too wet, drain the tuna more thoroughly.
Food safety advice:
- Make sure to refrigerate the salad promptly after serving.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
Marie Rose sauce is a British condiment made with mayonnaise, ketchup, and Worcestershire sauce. It is commonly used as a dressing for seafood salads.
Flavor profiles:
This tuna salad has a creamy and tangy flavor with a hint of sweetness from the ketchup.
Serving suggestions:
Serve the salad as a light lunch or dinner.
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