North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

March 31, 2011 | Joyce Taylor

another fresh seafood idea

Actually, this time it’s Two Fresh Seafood Ideas instead of our regular single recipe.

Seafood salads offer an almost limitless variety of tastes beyond the usual canned tuna, boiled egg, celery and mayonnaise. Made with fresh fish or shellfish, seafood salads can be simple or fancy, light or substantial, but are always attractive and nutritious. And of course, delicious.

In dozens of my workshops across North Carolina, using some species of white fish, I prepared and served our Fish Flake and Macaroni Salad, always with great reviews.

Recently, David Green mentioned to me that he frequently makes this salad but uses fresh tuna. He raved about it, so I had to try it. He’s right!

The next time you have a fresh tuna steak, make this salad for your family. With vegetables and pasta, it’s a meal in itself. No need to prepare anything else.

Flaked Tuna and Macaroni Salad

Cook macaroni according to package directions. Drain. Rinse with cold water. Drain while cutting celery, onion and green pepper.

Place mayonnaise in medium bowl. Add salt, celery seed, black pepper and mix well. Add celery, onion, green pepper, pimento and mix well.

Gently blend in fish and peas. Chill well before serving. Arrange on lettuce leaves. Sprinkle lightly with paprika. Garnish with tomatoes. Serves 8 to 10. (Excellent when made one day and served the next.)

Also featured is our recipe for Seafood Stuffed Avocado.

This is a delicacy! You should serve it soon. It’s especially great as part of a light lunch.

Seafood Stuffed Avocado

Carefully remove any shell or cartilage from crabmeat. In medium bowl, lightly toss crabmeat and shrimp. In small bowl, combine mayonnaise, sour cream, salt and pepper. Add to crab and shrimp. Mix gently but thoroughly. Chill for several hours.

When ready to serve, peel avocados and cut in half lengthwise. Pile centers with salad mixture. Sprinkle lightly with paprika. Place on lettuce leaves. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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