Hello All! It’s good to be back with a new recipe for you all. Having a baby has slowed my posting down a little but I’m hoping to get back to it now that we’re getting used to this whole being parents thing.
I saw this recipe in a free Allrecipes.com magazine that came with my Better Homes and Gardens. You can see the original here. I thought it sounded interesting but decided to add tuna to mine. I made a few other substitutions as well. I’ve gotten away from buying sour cream because we never use all of it before it goes bad. However, when I need sour cream I typically use plain Greek yogurt instead. It’s been a great replacement and we often use it on the rare baked sweet potato or taco.
I hope you give this recipe a try and let us know what you think.
Artichoke Tuna Salad
ARTICHOKE TUNA SALAD
1 (14 oz) can artichoke hearts, drained and chopped
1 (12 oz or 2 of the smaller) can(s) of tuna
1/4 c. mayonnaise
1/4 c. plain Greek yogurt
3 hard boiled eggs
1tsp curry powder
Salt and ground black pepper to taste
Combine artichoke hearts, tuna, mayonnaise, Greek yogurt, eggs, curry powder and salt and black pepper in a bowl until well mixed. If you like a creamier tuna salad, add a little more Greek yogurt and mayonnaise.
Serve with some fresh raw veggies for a great meal!
The addition of a little cayenne pepper would also be good if you like spicy food.
Here’s another tuna recipe you might like! Thai Inspired Tuna Salad
My sister-in-law reminded me of this recipe. It was given to her by my mother and at this point I don’t think she remembers where it came from originally. It’s super easy and full of flavor. My sister-in-law made a few adjustments to the original recipe and those are the ones I’ll share with you.
She substituted the sour cream in this recipe for Greek yogurt. I have to admit that I rarely use sour cream for anything anymore. I almost always use Greek yogurt as we always have it on hand, it has more protein and it tastes great on anything that you would use sour cream. For example, we use it on sweet potatoes, taco salads sans shell, as a topping for chili, you name it. If you would use sour cream, we use Greek yogurt in its place. Anyway, it’s great in this recipe. While I used chicken for this recipe you could also use fish and it would be just as excellent.
Garlic Dill Chicken
Ingredients for Garlic Dill Chicken
4-6 boneless, skinless chicken breasts
1/3 cup mayonnaise
1/3 cup Greek yogurt
½ tsp Garlic powder
1 Tbsp Dill weed (I used fresh dill from our CSA that I had dried)
¼ tsp Black pepper
Salt to taste
Grated Parmesan cheese
Preheat oven to 350 degrees
In a bowl mix together mayonnaise, Greek yogurt, garlic powder, dill weed, black pepper and salt.
Coat the chicken breasts with the mixture and place in a 9×13 pan.
Coat with mixture and place in pan.
Bake covered for 25-30 minutes. Remove the foil and sprinkle Parmesan cheese over the top of the chicken. Place back in the oven until cheese is melted and slightly browned and chicken breasts are cooked through.
Sprinkle the chicken with Parmesan cheese.