Easy and tasty – here is one way to turn a simple can of tuna into a satisfying summer meal. Avoid the scourge and money pit of purchasing fast food.
Food Building Blocks
This tuna dip is especially handy after a long day when it is too easy to make poor food choices. Protein, carbohydrates, and some healthy fats – all the building blocks your body needs for health. Also some fiber to keep your intestines working well. And they keep telling us to try to eat fish once a week for the fish oils.
You Will Need
can of tuna
soft cheese = queso fresco, farmer cheese, or cottage cheese
condiments = mayonnaise and lemon juice
dippers = celery sticks, carrot sticks, or lettuce to wrap with. A spoon also dips this up well, but then you are not getting fiber roughage.
herbs blend = fish is especially good with Cajun Blend. The Cajun Blend I use is in our “Ten Easy Herb & Spice Blends” – it’s a free PDF when you sign up for our newsletter (see below). You can use another kind of salt-free blend – avoid salt here because queso fresco is already salty.
Tuna Crunch Dip
3 /4 cup queso fresco
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 – 3 teaspoons Cajun Seasoning*
1 can tuna, drained and flaked (reserve the juice)
optional – onion family – 1 teaspoon or so of chopped green onion, garlic chives, or fine slices of I’itoi onion bulb
Combine queso, mayo, lemon juice, and herb blend in a mixing bowl, and fork it all together. You may need to add a little more mayo to get it to a creamy consistency. If you are watching calories, you can use some of the tuna water. Once the cheese blend is creamy, add the flakes tuna and optional onion family.
Serve with carrot sticks or celery sticks to dip it up, or spoon it into romaine lettuce leaves.
Serves 1 or 2 as a whole meal.
We double the batch and its a good dinner for two, occasionally with leftovers for lunch the next day.
In general – or if you use cottage cheese – this whips up fast in a food processor. But it’s by hand if you live off grid and the sun is down.
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What do you think?!
Please leave your comments and ideas in the comment section below.
More cooking and using Southwestern products in Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press). This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol Institute will get a few pennies at no additional cost to you.
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