Brad Smith is not a professional chef. He learned to cook by watching his mother and his uncle, “Papa Jack.”
“I love, love, love to cook and feed my friends,” he said.
Today, he shows how to make his version of tuna salad. Watch the instructional video at videos.ledger-enquirer.com.
This combination lightens up the regular deli take on tuna salad and gives it sorely needed flavors and textures. Smith eats it wrapped in leaf lettuce and stuffed into pita pockets. If you fold the tunastuffed lettuce leaves in half and stuff them into the pita leaf side up, the lettuce acts as a barrier preventing the tuna from spilling out after each bite. It’s great for picnics.
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TUNA SALAD WITH
2 packages of water-packed tuna, drained and flaked 1 peeled, seeded and diced cucumber 1 peeled, seeded and diced tomato 1 peeled, pitted and diced ripe (but firm) avocado the juice from 1/2 a lemon just enough mayonnaise to bind it together salt and pepper
Combine all ingredients into a large salad bowl and fold together. Fold by taking a spatula and going from the center of the bowl and turning the ingredients over on themselves, turning the bowl each time. This way you blend everything together while keeping the smaller pieces intact. If you stir too vigorously, you wind up with tuna and guacamole.