California Farm Tuna Apple Cucumber Salad

Name: California Farm Tuna Apple Cucumber Salad
Total time: 900 s
Yield: 2 people, 4 lunches
Cuisine: American
Ingredients: 1 can Flaked Yellowfin Tuna in oil, 10 ounces; 1/2 Leek, white part only; 1/2 Meyer Lemon; 3/4 Granny Smith green Apple; 2 small Persian cucumbers; 1/2 cup Frozen or fresh peas; 1 Tbs ketchup; 1 Bunch Fresh dill, chopped; 2 cups Fresh Smetana Sour cream; 1 clove hardneck garlic, minced; Freshly crushed Green Peppercorns to taste; Serve on light rye bread

Hobby Horseman @HobbyHorseman

California, United States

I built this cold tuna luncheon salad on a base of sour cream, mixed with green apple and green vegetables. I made Smetana sour cream , which is creamier, worth making at home when you have time, otherwise store bought fresh sour cream works well too.
More refreshing than mayonaise based salads. Make small portions, spoils quickly.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

15 minutes

2 people, 4 lunches

1 canFlaked Yellowfin Tuna in oil, 10 ounces
1/2Leek, white part only
1/2Meyer Lemon
3/4Granny Smith green Apple
2small Persian cucumbers
1/2 cupFrozen or fresh peas
1 Tbsketchup
1 BunchFresh dill, chopped
2 cupsFresh Smetana Sour cream
California Farm Made Smetana Sour Cream
1 clovehardneck garlic, minced
Freshly crushed Green Peppercorns to taste
Serve on light rye bread
California Farm Light Rye Bread
Equipment: glass bowl, spatula, sauce pan if making your own sour cream
Cost: tuna $3, sour cream $2, other $1, $1.50 per luncheon

Saved

Steps

15 minutes

1

Drain the oil from the can of flaked yellowfin tuna, save for the cat. Fluff the tuna flakes.
2

Chop the leek, unpeeled apple, and unpeeled persian cucumber the size and thickness of the tuna flakes. Add to the tuna. Add ketchup on top.
3

Add the peas. Chop the fresh dill and mix with the tuna salad. Add crushed green peppercorns. Add and mix everything with the sour cream. Taste. Add minced garlic. Taste again. Add lemon juice to taste. Let salad rest fifteen minutes for flavors to mingle. Will taste even better tomorrow.
4

Serve on rye bread, sprinkle lemon juice over.

Linked Recipes

California Farm Made Smetana Sour Cream

California Farm Light Rye Bread

Saved

Made this recipe? Share a Cooksnap!

Let Hobby Horseman know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

California Farm Tuna Apple Cucumber Salad

Send your Cooksnap

Learn more about Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on June 11, 2024 20:09

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.