ANOTHER FRESH SEAFOOD IDEA
Actually, this time it’s Two Fresh Seafood Ideas instead of our regular single recipe.
Seafood salads offer an almost limitless variety of tastes beyond the usual canned tuna, boiled egg, celery and mayonnaise. Made with fresh fish or shellfish, seafood salads can be simple or fancy, light or substantial, but are always attractive and nutritious. And of course, delicious.
Recently, David Green mentioned to me that he frequently makes this salad but uses fresh tuna. He raved about it, so I had to try it. He’s right!
The next time you have a fresh tuna steak, make this salad for your family. With vegetables and pasta, it’s a meal in itself. No need to prepare anything else.
Flaked Tuna and Macaroni Salad
- 1 ½ cups cooked, flaked tuna
- 4 ounces small shell macaroni
- ½ cup chopped celery
- 1/3 cup chopped onion
- 2 tablespoons chopped green pepper
- ½ cup mayonnaise (or to desired consistency)
- ½ teaspoon salt
- ½ teaspoon celery seed
- ¼ teaspoon freshly ground black pepper
- 1 small jar chopped pimento, drained
- 1 8-ounce can sweet peas, drained
- lettuce leaves (try green leaf or red leaf)
- grape tomatoes or tomato wedges
Cook macaroni according to package directions. Drain. Rinse with cold water. Drain while cutting celery, onion and green pepper.
Place mayonnaise in medium bowl. Add salt, celery seed, black pepper and mix well. Add celery, onion, green pepper, pimento and mix well.
Gently blend in fish and peas. Chill well before serving. Arrange on lettuce leaves. Sprinkle lightly with paprika. Garnish with tomatoes. Serves 8 to 10. (Excellent when made one day and served the next.)
This is a delicacy! You should serve it soon. It’s especially great as part of a light lunch.
Seafood Stuffed Avocado
- ½ pound backfin crabmeat
- ½ pound cooked small shrimp, peeled and deveined
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 3 avocados, chilled
- lettuce leaves (try Bibb or Boston)
Carefully remove any shell or cartilage from crabmeat. In medium bowl, lightly toss crabmeat and shrimp. In small bowl, combine mayonnaise, sour cream, salt and pepper. Add to crab and shrimp. Mix gently but thoroughly. Chill for several hours.
When ready to serve, peel avocados and cut in half lengthwise. Pile centers with salad mixture. Sprinkle lightly with paprika. Place on lettuce leaves. Serves 6.
Adapted from Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor