Mayo-free Tuna Salad

Again, no photo, but bear with me, it's tasty!

So I'm not big into mayonnaise. Occasionally I'll mix it with a little Dijon on a sandwich, or put it into a pasta salad, but when I can substitute something else, I try to. That's why, when I was craving a tuna melt, I considered my options. Tuna salad is one of the few foods I really don't mind mayo in, but I didn't feel like buying a big jar of the stuff just for the couple of tablespoons I would use for this one application.

So considering other options, I came up with the idea to use plain yogurt! Now I doubt I'm the first person to think of this, but I felt pretty proud of myself. I actually tried it with a Greek-style yogurt, since they now come in handy single serving containers, but regular yogurt would work just fine. For my tuna melt, I packed all my ingredients separately and assembled at the office, with a little help from the office toaster oven. Very tasty. The yogurt adds a certain tang which is really unique. Not for everyone, but I enjoyed it! Definitely something to experiment with.

Mayo-Free Tuna Salad
2-3 servings

1 can of tuna, drained
3 TBS plain regular or greek-style yogurt
1 tsp Dijon mustard
1 TBS minced dill pickle or dill pickle relish
1/2 tsp garlic salt
1/4 tsp paprika
dash or two of ground red pepper

Combine all ingredients in a medium sized bowl and mash together with a fork, until fully incorporated. Add more yogurt and seasonings to desired consistency/flavor.


Tuna Melt
Serves 1

1 plain english muffin, split open into halves
4 TBS Mayo-Free Tuna Salad (see above)
4 thin slices of tomato
2 thin slices of cheese (Cheddar, American, Monterey Jack, you really can't go wrong)
a drizzle of balsamic vinegar (optional)

1) Top each english muffin half with 2 TBS tuna salad and two slices of tomato. If using, drizzle balsamic vinegar over tomatoes and tuna. Top with a slice of cheese for each half (make sure the cheese covers the enter half... use more slices if necessary).
2) Place on a toaster oven tray and toast in the toaster oven for about 3 minutes, until cheese is melting and starting to brown.

Pesto Salmon

Mr. Heart and I are not big seafood eaters, but we have been braving the new world of fish with small baby steps. First tilapia, now salmon. This recipe is ridiculously easy. Below I've listed a whole wonderful pesto recipe, inspired by The New Best Recipe, but ultimately, I just used jarred pesto. Classico to be precise. Serve with lemon slices.

Pesto Salmon
inspired by Prevention's Ultimate Quick and Healthy Cookbook and The New Best Recipe
Serves 2

¼ cup walnuts, pine nuts, pistachios, or almonds
3 medium garlic cloves
2 cups packed fresh basil leaves
6 TBS extra-virgin olive oil
1 TBS lemon juice
¼ cup grated Parmesan
½ tsp salt
¼ tsp pepper
½ lbs skinned salmon fillet, cut into 2 pieces
Lemon wedges, for garnish

1) Toast the nuts in a small heavy skillet over med heat. stirring frequently until just golden and fragrant, about 4 minutes. Transfer to a plate.
2) Put nuts, garlic, basil, oil, lemon juice, Parmesan, salt and pepper into a food processor and process until puréed.
3) Preheat broiler. Spray a jelly roll pan with non-stick spray.
4) Place the pieces of salmon on a plate. Spoon 3 TBS of pesto over the salmon and coat both sides of each piece. Cover with plastic wrap and let stand at room temp for 15 minutes. Reserve remaining pesto at room temperature.
5) Place the salmon in the prepared pan, spreading any extra pesto from the plate onto the fish. Broil the salmon 4 to 5" from the heart for 6-8 minutes, or until just opaque (cooking time will depend on the thickness of the fish).
6) Transfer salmon pieces to dinner places and top each with some of the reserved pesto. Garnish with lemon wedges

"Succotash"
Serves 2

1 cob of corn, cooked and de-kerneled (or 1 1/2 cups frozen corn)
1/4 cup fresh or frozen peas
1 -2 TBS butter
1/2 tsp smoked paprika
ground red pepper (to taste)
1/4 tsp salt

Melt butter in a hot pan, over medium heat, until frothy. Add corn, peas, and seasonings to taste. Toss to coat. Cook until corn begins to brown and peas are thoroughly cooked (4-5 minutes).