If you'd prefer, simply use canned tuna and flake it over the potato salad. Skinless chicken breast, grilled flank steak, or shrimp would also work well.
1 1/2 pounds small red or white potatoes, unpeeled
3/4 pound tuna steaks
3/4 teaspoon salt
1/3 cup distilled white vinegar
2 tablespoons Dijon mustard
1 teaspoon minced garlic
1 teaspoon dillweed
1/2 teaspoon pepper
1 cup frozen corn kernels, thawed
6 cups mixed salad greens
1. In a large pot of boiling water, cook the potatoes until fork-tender, about 20 minutes. Drain the potatoes and when cool enough to handle, thickly slice them.
2. Meanwhile, preheat the broiler. Place the tuna on a broiler pan. Sprinkle 1/4 teaspoon of the salt over the tuna and broil 4 to 6 inches from the heat until medium-rare (still slightly pink in the center), about 5 minutes. Let cool to room temperature.
3. In a large bowl, combine the remaining 1/2 teaspoon salt, the vinegar, mustard, garlic, dillweed, and pepper. Add the sliced potatoes and corn to the bowl and toss to combine.
4 Place the salad greens on a large platter. Top with the potato salad. Thinly slice the tuna and place on top of the potato salad. Makes 4 servings
Good source of: folate, magnesium, niacin, omega-3 fatty acids, potassium, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.