A new twist on an old favorite.
Although many people have a strong dislike for it, I have always loved tuna. From fresh caught to the tiny inexpensive canned kind it is just wonderful! I have lots of memories growing up eating Tuna Noodle Casserole. In fact I think it was one of the first foods I learned to cook. Once I entered the semi-adult world of college Tuna Salad became the new favorite. Tuna is very nutritious and fits easily into any budget. The following is a lighter version of the traditional standby. Enjoy!
Healthier Tuna Salad
- 2 T. tahini
- 1 t. lemon juice
- 1 t. minced garlic
- 1 t. cumin
- 1/3 c. plain yogurt
- Mix together and then add the rest:
- 1 6 oz. can of tuna (packed in water not oil) drained
- 1/2 15 oz. can of chickpeas (or garbanzo beans) rinsed and drained
- 1 T. parsley
- dash of salt and pepper
- Combine together and enjoy! I especially love this toasted in the oven with fresh tomatoes and a sprinkle of cheese.
Homemade Red Pepper Hummus (this recipe uses a whole can of beans. You could easily cut the recipe in half to use up the rest of the beans from the tuna salad recipe):
- 1 can garbanzo beans drain but put liquid in a bowl
- 1/3 to ½ c. roasted red peppers
- 2 T. tahini
- 3 T. lemon juice
- 1 clove garlic minced
- 1/4 t. crushed red pepper
- ½ t. cumin
- ¼ t. salt
-
- Blend ingredients together in a blender. Add in ¼ c. reserved liquid from beans and 1 T. olive oil.
- Enjoy as a dip for fresh veggies or as a sandwich filler. Eli eats a lot of hummus since he is still too young for peanut butter. We also enjoy it on a grilled cheese sandwich.
Emerson Family 
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