✔ canned tuna - 185 g
✔ celery - 2 stalks
✔ egg - 1 pc.
✔ raisins - 20 g
✔ nuts - 20 g
✔ sour cream - 3 tbsp.
✔ Dijon mustard - 1 tsp.
✔ lemon juice - 1.5 tsp.
✔ salt - pinch
✔ pepper - pinch
I found this recipe on the Internet, and at first I was skeptical. But my culinary interest did not leave me alone, so I decided to cook it. Since then, this is one of the favorite salad in our family. Honestly, I didn’t even expect such a set of ingredients to combine into an incredibly juicy, flavorful, and delicious dish. Those who don’t like celery in its raw form will be especially surprised.
Begin the cooking by soaking the raisins (20 g). Since the spread should be tender and homogeneous, all the ingredients should be quite soft and well chopped. My raisins were stiff, so I poured boiling water over them for 5 minutes. When the dried fruit is moderately soft and juicy, you can also leave it in cold water.
Next, we boil an egg (1 pc) and continue with the other ingredients. We need to chop a couple of celery stalks and walnuts (20 g). In the case of walnuts, I prefer to use a bar muddler, which I use to crush them to the size of a couple of millimeters.
Sometimes I do this procedure with a knife, repeatedly crumbling the nuts to a fine fraction. You can also use a blender or mortar.
Cut the celery into small cubes. The finer you dice it, the better the consistency of the spread will be. My stalks are small, 30 grams each, and that’s enough for our volume.
While we were doing all the preparations, the egg had already boiled. Quickly cool it under cold water. This way we will make the cleaning easier, and we will not have to work with a hot egg. The peeled egg is divided into white and yolk. We put the yolk in a bowl with sour cream (3 tbsp.), mustard (1 tsp.) and lemon juice (1.5 tsp.).
When adding hot mustard instead of Dijon mustard, control the spiciness according to your preference. But the main thing is that it should not interfere with the tenderness of the tuna.Tip
Mix well until a homogeneous consistency. The sauce tastes a lot like homemade mayonnaise. To be honest, you can also use mayonnaise in the spread, but I prefer healthy version, which can be consumed even by people on a diet. We cut the white from the egg into a small cube or grate it on a fine grater.
We add it to the sauce, along with the remaining ingredients. In our case these are pressed raisins, nuts, celery and canned tuna in its own juice.
I had shredded fish, the so-called “salad” version, so I just drained the water and threw the fish in the spread. If you have canned fish in chunks, remove the tuna and crush it with a fork to a fine crumb. The net weight of the fish, without liquid, is about 130 grams.
Stir the salad and taste for salt and pepper. Most often no more than a pinch of each spice is needed, since the sauce and fish already contain a fair amount of spice and saltiness. The celery is also spicy. It gives the impression of using an onion in the spread, which does not leave an unpleasant odor.
The ready-made tuna and celery spread is juicy but still holds up well on sandwiches. I use it most often with bread or homemade bread.
But no one prevents you from serving it at a party, spreading it on croutons or toast. And as said, the salad spread turns out to be a low-calorie and dietary dish. At the same time it has an incredibly bright taste, which is so lacking at times on a healthy diet.
Bon appetit! Don’t starve 😋