This is a quick little lunch that I whip up sometimes. Tuna salad is often a kitchen-sink dish for me, and this one became a way to use up some quick-pickled swiss chard stems left over from a salad last week.
I read a great tip on Food52 a while ago about keeping a bag of vegetable food scraps in the freezer. When the bag is full, pull it out and make vegetable broth. You can improve the flavor of tons of things with broth – cook rice, or lentils, or beans in the broth instead of water.
I’ve been tossing in kale stems and leek tops, but chard stems are too pretty for the freezer. Instead, I quick pickled them and waited for an opportunity to use them.
Tuna Cups with Quick-Pickled Swiss Chard Stems
leftover swiss chard stems, chopped into 1-inch pieces
1 cup vinegar of your choosing
1 cup water
2 tablespoons salt
2 teaspoons curry powder
1 can tuna
1/4 cup greek yogurt
1 teaspoon whole-grain or dijon mustard
1/2 red onion, finely diced
parley, cilantro, or other chopped herbs
1 bunch butter lettuce
To make the quick pickles, put the chopped stems in a jar. Combine the vinegar (I used distilled white vinegar), water, salt, and curry powder in a pot and bring to a boil. Once boiling, poor the pickling brine into the jar. Cover with a lid and put in the fridge to cool.
In a mixing bowl, combine tuna, greek yogurt, mustard, onion, and herbs. Finely dice the pickled chard stems and combine with the tuna.
Peel leaves of the lettuce head off and fill with the tuna salad.