Spicy Tuna / Seafood / Herb Salad

By Mark Lawrence

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This is several ways to make good old American tuna salad. There's lots of options. I like to make a decent sized bowl of this a couple times a month. It keeps well in the fridge for a week, and makes it easy to make quick sandwiches. It's made out of about 2 lbs of your choice of seafood. I prefer half of the seafood to be light tuna, as otherwise there's not a lot of flavor. All light tuna is a bit strong for my tastes, although my cat prefers it that way.

3 cans Light Tuna and
3 cans White Tuna or
1 lb Crab or
1 lb Small cooked salad shrimp or
1 lb Cooked white meat chicken
1/3 Medium onion chopped fine
1 cup Mayonnaise
1 tbl Mustard
1/2 tsp Horseradish
1/4 tsp Fennel seed
1/4 tsp Rosemary
1/4 tsp Thyme
1/4 tsp Coriander
1/4 tsp Tarragon

  1. In a large bowl, combine the seafood, any combination of Tuna, Crab, Shrimp, about 2 lbs total

  2. Add chopped onion, mustard, optionally add the horseradish

  3. Add any two or three of the spices, or make up your own

  4. Add mayonnaise. Optionally, you may substitute fat free sour cream or low fat small curd cottage cheese for half the mayonnaise.

  5. Mix thoroughly. Cover with plastic wrap, and let sit in fridge for at least a couple hours - it takes a bit of time for the herbs to spread their flavors

To serve, make a sandwich with two pieces of bread, and lettuce and tomato. Or use one piece of bread toasted, a lot of seafood salad, and a couple thin slices of Monterey Jack or Mozzarella cheese on top. Place on a paper plate and microwave for 1 minute. You get an instant open-face tuna melt.

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