- 1-1 ½ large & long fresh cucumber(s)
- 1 (5 oz) can low-sodium tuna
- ¼ cup mayonnaise
- ¼ cup diced red pepper bell
- 5-8 black olives, diced
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon new Mexico chili powder
- 1 ½ tablespoons chopped fresh parsley, divided
- 1 teaspoon fresh lemon juice
- 10 Brown Rice & Wheat crackers, chopped (strictly recommended; Triscuits), optional
- Salt to taste, optional
1) Rinse the cucumber and pat dry. Using a mandolin slicer, or a large knife, slice the cucumber into thin strips lengthwise. Set aside.
2) In a medium bowl, mix tuna (including juice), mayonnaise, bell pepper, olives, black pepper, garlic, onion & chili powder, 1 tablespoon of the parsley and lemon juice and stir until well incorporated. Add crackers (if using) and mix well.
3) Lay the sliced cucumbers on a flat board. Spread a thin layer of the tuna salad over and roll. Luck the end the of the tuna roll with a toothpick. This method prevents the rolls from unrolling.
4) Transfer to a serving plate and garnish with the remaining 1/2 tablespoon parsley. Serve.
Tip/Note: I’ve purposely added crackers to my tuna salad rolls to add some crunchiness to it. Further, it helps maintain the shape of the rolls, specially while eating. But be sure to drain the tuna before mixing it with the other ingredients, IF not using crackers. Otherwise, the salad filling would come out watery and will make the rolling very difficult difficult. Also, I did not put any salt on the recipe and the rolls still turned out delicious!
Prep: 30 minutes | Cook Time: 8-10 mins | Yield: 8-10 servings
- 1 (12oz) box Barilla Tri-Color Rotini pasta, cooked, rinsed, and drained
- ½ cup diced celery
- 2 tbsp minced red onion, soaked in cold water for 5 minutes, drained
- ¼ cup chopped fresh parsley
- 1 cup diced vine-ripened, or tri-colored tomato
- 1 ½ cups home cooked, and chunks chicken breast, or 1 can store-bought chicken chunks
- 1 cup cubes cheddar cheese
- ½ cup sliced black olives
- 2 cups mayonnaise
- 1 ½ teaspoons dry mustard
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- ½ cup sour cream
- Salt and ground black pepper to taste
In a large mixing bowl combine the cooked macaroni pasta, celery, onion, parsley, tomato, chicken, cheese and olive. In a separate small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream. Pour the mayonnaise dressing over the salad and stir well to combine. Season with salt and pepper to taste. Transfer to a large serving bowl, cover and refrigerate until ready to serve.
Note: Salad could last in the refrigerator for up to 4 days.
4 slices fresh salmon, skin on
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the indoor grill or frying pan is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill, brush half of the remaining marinade into the fish while grilling. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the rest of the marinade on top. Allow the fish to rest for 10 minutes. Remove the skin (if you don’t like it) and serve warm with salad.
This is a MUST try dish! Enjoy! 🙂
Prep: 30 minutes | Cook: 20-30 mins | Yield: 4 servings | Level: Easy