Receta Tuna Salad Boat
The origin of the lemon is unknown; however, science
suggests it may be northwestern India, where they have been cultivated for more
than 2,500 years.
Commercial cultivation of lemons blossomed in California and
Florida in the 1800s, but due to a freeze in the winter of 1894-1895, commercial lemon
culture in Florida ceased. Planting resumed in 1953 due to a need not for fresh
lemons, of which there were plenty from California, but a market for frozen lemon concentrate,
which had become popular.
Of the 200 or so cultivars (distinct varieties) of lemon that can be found in America, some are best for lemon oil, some of the juice are some of the best around. Some cultivars are more vigorous (disease resistant), some are more productive, they bear more fruit, some have fewer seeds, some are better in humid climates like Florida, in arid climates like Arizona and Texas or in colder climates.
Lemons are handpicked, and they can be machine harvested or picked wet. Then they are sorted according to color, washed then coated with fungicide to prevent stem end rot, coated with thin layer of wax for preservation and attractiveness and cured, stored until ready for shipping.
This recipe
for a Tuna Salad Boat is perfect for lunch or on the go.
Tuna Salad
Boat
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
- 1 (5oz.) can
- tuna in water, drained and flaked
- 1 tablespoon
- parsley, chopped
- 1 tablespoon
- chives, chopped, plus extra for garnish
- salt and
- pepper, to taste
- 3 tablespoons
- light mayonnaise, or to taste
- 1/2 teaspoon
- lemon juice
- lettuce
- hot dog buns
Directions:
In a small
bowl, combine tuna, parsley, chives, salt, pepper, mayonnaise and lemon juice.
Place lettuce onto hot dog bun and top with tuna salad. Garnish with chives.
Enjoy!