I’m always trying to exhibit/show something a little different when it comes time to write my entry for Weekend Herb Blogging. I made my tuna salad with toasted pine nuts and I I surmised that pine nuts would be a good topic. Before we go on to 101 pine nuts, make sure you click-on over to Chris’ site Mele Cotte for her food musings and her round-up of the other WHB entries.
Pine nuts are exactly that, seeds/nuts from a pine (the Pinacaea family). Pine nuts can be found in native Indian, European and Asian cuisines. Pine nuts contain 31 gr. of protein per 100 gr (the highest of any nut or seed so, the next time you wince at the price of pine nuts be at ease that you’re getting more bang for your buck! Pine nuts can go bad/rancid but a great way to preserve them is in a jar or ziplock bag in the freezer.
I have my stable of “go-to’s” when it comes to sandwiches and tuna salad is right up there. It’s not fishy, it’s filling, inexpensive and nutritious.
I saw this recipe for tuna salad years ago but I can’t cite the source, so if I’ve stepped on anyone’s toes, mea culpa.
Tuna Salad With Toasted Pine Nuts
For this recipe and more, please purchase my Everything Mediterranean cookbook.
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