A twist on traditional tuna fish salad, this recipe uses swordfish in place of the tuna. The fleshy, full-range flavors and texture of the swordfish add a richness to the salad that few other fish can provide. Serve on high quality wheat bread or multi grain crackers to round out the flavor. Can be topped with lettuce or sprouts for added crunch.
- 2 4 oz. grilled swordfish steaks
- 3/4 C mayonnaises
- 2 T yellow prepared mustard
- 1/4 C dill relish
- 2 T minced onion
- 2 T celery, diced
- salt and pepper to taste
Flake swordfish with a fork.
Add mayo, mustard, dill relish, onion, celery, salt and pepper.
Refrigerate for at least 2 hours until well chilled.
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