Saturday, October 25, 2014
Inquirer Daily News

Tuna Salad Finally!

First of all I'm so sorry I have been so delinquent and not posting... Momma, don't punish me!! I have a good excuse. I'd been working on a Fundraiser for the National Blood Clot Alliance in honor of my dear friend, Anna Frutiger, who died in May of 2010 at the young age of 23, from a pulmonary embolism, which resulted from a blood clot. The Fundraiser was this past Saturday and a big success.

Tuna Salad Finally!

First of all I'm so sorry I have been so delinquent and not posting... Momma, don't punish me!! I have a good excuse. I'd been working on a Fundraiser for the National Blood Clot Alliance in honor of my dear friend, Anna Frutiger, who died in May of 2010 at the young age of 23, from a pulmonary embolism, which resulted from a blood clot. The Fundraiser was this past Saturday and a big success.

Anyway, I did make the Tuna and Bean Salad last Tuesday... I just didn't have time to write it up and post it. 

So, here goes: My momma is absolutely right that this is a very very easy recipe. All I needed to buy was Cento canned tuna and cherry tomatoes. I had the celery, a can of white beans and a yellow onion -- which I just used that instead of a red onion-- and things worked out fine! Also, on my way home from work I stopped by my friend Jenny's house to pick up some fresh rosemary from her plant in her garden. I didn't have fresh parsley so I used 2 teaspoons of dried parsley instead. Now, I was ready to go! I rinsed the tuna and added it to a medium sized bowl. Next, I chopped up all the celery, onion and rosemary and placed them in the bowl. Next, I sliced the tomatoes in half and added them. And last but not least, I rinsed and added the beans. Like my momma said in the recipe, I used a forked to fold everything together (I attempted to fold, but really more like gently mixed).  

Now I was ready for the dressing. I've seen my mom make this dressing at least one hundred times and always loved it!! Yet, I'd never made it myself-- so I was excited to try-- hoping my version could live up! First thing, the juice from half a lemon. I could have sworn we had a lemon in the kitchen, but alas, we did not. So I called my mom in a slight panic and told her I was going to use lemon juice from a bottle. She responded with, "No you are not!! That would ruin it. Do you have any vinegar?" We did have white wine vinegar, so I used 2 tablespoons of that instead. I added the mustard and the sugar and whisked them together. Finally, I slowly added the olive oil and whisked that. Then I added the dressing to the salad and ... AMAZING we were done!!

SO delicious. The recipe says it is makes 2-3 servings. I definitely stretched it to 4.

Thanks again Momma for accommodating my request for a super quick and easy recipe. And check out my video from the benefit concert below!

About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

Reach My Daughter's at mfitzgerald@phillynews.com.

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