Tuesday, December 10 2013, 02:45 PM MST
Tuna Salad with Parmesan Crisps
As Aired on December 10, 2013
Recipe Courtesy Chef Bryan Woolley
¾ cup mayonnaise
½ pound cooked and flaked tuna
1 head iceberg lettuce, chopped
2 heads romaine lettuce, chopped
4 roma tomatoes, diced
1/2 cup chopped green onions
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder
Pinch of ground ginger
1 tsp paprika
2 cups parmesan cheese
Salt and pepper to taste
1.) Combine the mayonnaise, tuna, lettuces, tomatoes green onions, garlic powder, onion powder, mustard powder, ground ginger, and paprika in a large bowl and gently mix to combine.
2.) Salt and pepper to taste.
3.) To make the parmesan crisps, simply heat a non stick pan on the stove and measure 2 tbsp of shredded parmesan cheese into the hot pan. Let the cheese melt and bubble. Once the edges begin to crisps, carefully remove the parmesan crisps and place the on a plate that has been lightly sprayed with vegetable oil and allow them to cool completely.
4.) Serve the Tuna salad with the cooled parmesan crisps and enjoy!