6 oz. canned tuna, drained, chopped or shredded if needed
1 Tbsp lemon juice
salt and pepper to taste
2 Tbsp minced celery, to taste
1 Tbsp minced onion
1/2 cup apple, chopped into 1/4-inch pieces
2 Tbsp currants
1 Tbsp minced fresh basil
1/2 Tbsp curry powder
1/4 cup mayonaise*
1/8 tsp Dijon mustard
Thoroughly mix tuna, lemon juice, salt, pepper, celery, onion, apple, currants, and basil. Combine curry powder, mayonnaise, and mustard; fold into tuna until evenly moistened.
Makes about 1 cup
Adapted from Cooks Illustrated via High Seas Tuna
The rest of the story
Another Market newsletter recipe that I hunted up in support of one of our vendors, Sassy Seafood, who do sustainable fishing out of Westport. I'm posting it here as well because the food bank sometimes has canned tuna (if you have one of their big 12-ounce cans, just double this recipe or follow the link to the original recipe). They also sometimes have canned chicken, which should work just fine here instead of the tuna.
One note: I cannot recommend using Miracle Whip instead of mayonnaise... in anything, actually. Miracle Whip is sweetened and will change the resulting flavor. In fact, for the very best result, try this:
*Fresh Homemade Mayonnaise
1 large egg yolk
1/4 tsp. salt
1/4 tsp. Dijon mustard
1 1/2 tsp. lemon juice
1 tsp. white wine vinegar (do not confuse with white vinegar)
3/4 cup corn oil
Briskly whisk egg yolk for 15 seconds. Whisk in salt, mustard, lemon juice, and vinegar; continue whisking until the yolk thickens and color brightens, about another 30 seconds. Add 1/4 cup oil in a slow, steady stream while continuing to whisk. Whisk about a minute, until the mixture thickens. Repeat with second 1/4 cup, whisking about 30 seconds until oil is thoroughly blended in. Add the last 1/4 cup of oil all at once and whisk about 30 seconds to thoroughly blend it in.
Food Processor Method
Makes about 1 1/2 cups
Use a whole egg and double the amounts of the other ingredients. Fit the food processor with a metal blade, place everything except the oil in it, and pulse a few times to thoroughly combine the ingredients. With the processor running, add oil in a thin stream and allow to incorporate completely.
Adapted from: The best recipe / by the editors of Cook's Ilustrated. Boston Common Press, c1999. ISBN: 0936184388.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
