Posted By: Jenny100
Failed experiments - 02/04/21 05:52 PM
Today I had a failed experiment.
Why did I have an experiment at all?
Well, because of food limitations after going to the hospital.
I need low salt because nearly anything tastes too salty.
For the same reason I use oil instead of mayonnaise.
Mayonnaise is too salty.
Fruit gives me a tummy ache. I had some Dole brand
orange slices this morning and ohhh!! what a bad time I had.
Spent most of the morning in bed until I was able to get down
an anti-nausea drug and finally take my morning thyroid pill.
The orange slices were the first mistake of the day.
Always take your thyroid pill first !!!
It seemed to me I'd had a tuna and potato salad once that I'd
liked. It was not too salty (at least not at the time). Maybe it
wasn't exactly a salad either. I tried (and failed) to recreate it.
Anyway, I tried to come up with a replacement for this "salad"
and succeeded only in ruining a jar of pole tuna, 2 T of lemon
juice, 2 t of dried dill weed, and a perfectly good Yukon potato.
Here's the first recipe I combined into this dismal failure
https://www.eatingwell.com/recipe/269455/dilled-tuna-potato-salad/
Dilled Tuna & Potato Salad
I liked the idea of putting dill and lemon juice in the salad. The result was
less than optimal though. Any of these recipes would be better than what I put together
-- especially if you have fresh vegetables from your garden or friendly neighborhood
farmer's market (if there are any left not shut down by COVID).
Ingredients
3 red potatoes (about 1 pound)
½ cup light mayonnaise or salad dressing
½ cup plain fat-free yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
½ teaspoon finely shredded lemon peel
¼ teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
¼ cup sliced scallions
¼ cup coarsely chopped radishes
1 (9 ounce) can chunk white tuna (water pack), drained and broken into chunks
2 hard-cooked eggs, chopped
6 cups shredded red-tipped leaf lettuce
Directions
Step 1
Scrub potatoes; cut into 1/2-inch cubes. Cook potatoes in a covered medium saucepan in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Step 2
Meanwhile, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic in a large bowl. Stir in cucumber, scallions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover with plastic wrap or foil and chill for 4 to 6 hours.
Step 3
To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.
Why did I have an experiment at all?
Well, because of food limitations after going to the hospital.
I need low salt because nearly anything tastes too salty.
For the same reason I use oil instead of mayonnaise.
Mayonnaise is too salty.
Fruit gives me a tummy ache. I had some Dole brand
orange slices this morning and ohhh!! what a bad time I had.
Spent most of the morning in bed until I was able to get down
an anti-nausea drug and finally take my morning thyroid pill.
The orange slices were the first mistake of the day.
Always take your thyroid pill first !!!
It seemed to me I'd had a tuna and potato salad once that I'd
liked. It was not too salty (at least not at the time). Maybe it
wasn't exactly a salad either. I tried (and failed) to recreate it.
Anyway, I tried to come up with a replacement for this "salad"
and succeeded only in ruining a jar of pole tuna, 2 T of lemon
juice, 2 t of dried dill weed, and a perfectly good Yukon potato.
Here's the first recipe I combined into this dismal failure
https:/
Dilled Tuna & Potato Salad
I liked the idea of putting dill and lemon juice in the salad. The result was
less than optimal though. Any of these recipes would be better than what I put together
-- especially if you have fresh vegetables from your garden or friendly neighborhood
farmer's market (if there are any left not shut down by COVID).
Ingredients
3 red potatoes (about 1 pound)
½ cup light mayonnaise or salad dressing
½ cup plain fat-free yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
½ teaspoon finely shredded lemon peel
¼ teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
¼ cup sliced scallions
¼ cup coarsely chopped radishes
1 (9 ounce) can chunk white tuna (water pack), drained and broken into chunks
2 hard-cooked eggs, chopped
6 cups shredded red-tipped leaf lettuce
Directions
Step 1
Scrub potatoes; cut into 1/2-inch cubes. Cook potatoes in a covered medium saucepan in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Step 2
Meanwhile, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic in a large bowl. Stir in cucumber, scallions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover with plastic wrap or foil and chill for 4 to 6 hours.
Step 3
To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.