Mark Bittmans Tuna Salad Without Mayo Recipes

NO-MAYO TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
• Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

MARK BITTMAN'S TUNA SALAD WITHOUT MAYO

Steps:

• Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce.
• Spread the tuna on bread and top with the vegetables of your choice.

MAYONNAISE

Steps:

• Put yolk and mustard in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a little at a time, adding more as each bit is incorporated. You will notice when a thick emulsion forms, then you can add oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
• Add salt and pepper, then stir in lemon juice or vinegar. Taste and adjust seasoning if necessary.

TUNA SALAD WITHOUT MAYONNAISE

Steps:

• Mix tuna, salad dressing, mustard, relish, celery seed, onion powder, salt, and pepper together in a bowl.
• Place in the refrigerator for 1 hour.

CLASSIC TUNA SALAD

Steps:

• In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve over greens or as a sandwich filling.

NO-MAYO MEDITERRANEAN TUNA SALAD

Steps:

• Place tuna in a bowl and flake with a fork. Add bell pepper, oil, lemon juice, mustard, capers, and parsley; stir well to combine and season with salt and pepper. Serve with salad greens, cucumbers, and crackers on the side.

MARK BITTMAN'S QUNIOA SALAD WITH TEMPEH

Steps:

• Cook the quinoa. Rinse and drain in a fine strainer.
• Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
• Stir in the ginger and garlic. Cook for another minute or two.
• Stir in the tomato, if using them. Stir and turn off the heat.
• Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
• When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
• Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.