Friday, June 13, 2014

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. 
Research Source: The Nibble 

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!
 





                                     



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