Tuesday, June 18 2013, 11:48 AM MDT
Tuna Salad With Parmesan Crisps
As Aired On August 29, 2012
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 pour 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!
(Copyright 2012 Sinclair Broadcasting Group.)