Lenten Recipe: Cajun Tuna Salad

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Each year during the Lenten season, after Mardi Gras and before Easter, Catholics abstain from eating meat on Fridays.  If you live in Louisiana, we don't suffer at all because it's also crawfish season and we have so many other wonderful choices of Louisiana seafood.  However, sometimes I like to go back to the basics.  Lent mean--it's time for tuna! 

 My Cajun mom alway made tuna the same way, with boiled eggs (always use one boiled egg per can of tuna), celery and pickle to distract from the fishy tuna flavor and mayonnaise for creaminess.  We always serve it with saltine crackers but I enjoy plating atop a green salad with fresh (and not refrigerated) tomato wedges.  My mom always made Good Seasons Italian Dressing using the dry mix but she had a trick.  She always filled the cruet above the V line to the W line with vinegar.  Then she added a little water and the normal amount of oil.  This kind of dressing goes perfectly with this yummy tuna salad.

Here's my recipe for Cajun Tuna Salad!

Ingredients:
 2 cans tuna in water, drained (I squeezed out every drop of liquid)
2 boiled eggs, chopped
1 stalk celery, chopped
1 dill pickle, chopped
1 green onion, sliced
1/3 cup mayonnaise
A good shake of creole seasoning
1 fresh tomato (preferably never refrigerated)
2 pickled okra
Lettuce greens tossed in Italian salad dressing

Preparation:
  1. Mix first six ingredients in a bowl and season to taste.  
  2. Toss the lettuce in dressing and assemble the greens on the plate.  
  3. Add a scoop of tuna salad in the center and add tomatoes around the plate. 
  4. Garnish with pickled okra.  
  5. Serve with saltine crackers and enjoy!


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Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

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