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Tuna Salad Croissants

2 November 2010

Gluten-free/lower-fat option: Serve wrapped in lettuce instead of croissant

Growing up I was not a huge tuna fan and I especially avoided that tea room staple, the tuna salad sandwich. Too many objectionable chunks of celery and other stuff for these taste buds! But then my mom developed this recipe and I’ve been a convert ever since. Now as an adult I love it because it’s super simple (you don’t really need a recipe!) and delicious. Perfect for a classy brunch or to spruce up an ordinary day with a little bit of something fantastic for lunch.

Great for a fall day

A note about tuna: Tuna is high in protein and Vitamin D, low in calories, and a good source of Omega-3 fatty acids. However, it can also contain low levels of mercury. Children and woman who are pregnant should limit their intake of tuna to a couple of times a week.

INGREDIENTS

2 (6 oz) cans of tuna* (drained)

2 Tbsp mayonaise, Miracle Whip or blend of both

1 Granny Smith apple, peeled, cored and cut into small chunks

1 1/2 Tbsp sweet relish (or more to taste)

salt, pepper, sugar to taste

3 big butter croissants

DIRECTIONS

 

Mix all ingredients in a bowl and combine gently. Cut a horizontal slit in the “spine” of the croissant (making sure not to cut through) and stuff contents into the opening. Garnish with lettuce and serve with chips.

* Packed in oil for more flavor (and more calories) or in water. I prefer packed in water.

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