The story of Barbie’s Tuna salad is that it was created by a Caterer named Barbie. Nobody ever tasted tuna salad like that before and everyone who tasted it wanted the recipe. Someone who goes by the ID Tanaquil posted the recipe on www.allrecipes.com .  The recipe is a little unusual with a tiny bit of curry and Parmesan Cheese but all the flavors are delicious together.

I tried out the recipe. I thought it had interesting flavors that were different. I liked it but wanted less creaminess, wanted more texture, and a little more balance so I made a few adjustments. Instead of White Tuna I used light, I like the flavor and texture of light better and it also has less Mercury in it. I had to cut the Mayo down a bit. I swapped out as much as the dried herbs as I could and replaced them with fresh that seem much brighter to me. I added shredded carrot, salt, pepper, and fresh squeezed lemon juice. I will post the two recipes together. Just follow whatever you like or a combination to make your own. Makes around two servings.

5oz. light tuna drained and flaked (Barbie’s 7oz. White Tuna drained & flaked)

1 1/2-2 Tablespoon Parmesan Cheese (Barbie’s 1 Tablespoon Parmesan Cheese)

3Tablespoons Mayo, I used light Mayo (Barbie’s 6Tablespoons Mayo or dressing)

1 1/2 Tablespoons Hot Sweet Pickle Relish, I used Famous Dave’s Sweet and Hot Pickle Relish (Barbie’s 3T Sweet Pickle Relish)

1 1/2-2 Tablespoon Sweet Onion Grated (Barbie’s 1/8 teaspoon dried onion flakes)

1/4 teaspoon Curry (same)

2 Tablespoons Fresh Parsley Chopped (Barbie’s 1 Tablespoon Dried Parsley)

1 teaspoon dried dill (the same I didn’t have any fresh dill here)

1 small (tiny) garlic clove mashed (Barbie’s a pinch of garlic powder)

Fresh Lemon Juice from 1/2 a lemon for my taste it needed acid for balance.

one small carrot grated This adds to the texture and eye appeal and the flavor plays well against the dill.

Fresh ground Sea Salt

Fresh ground Black Pepper

Just mix and chill and your ready!

Forking Good!