As aired on March 6, 2012
Recipe Courtesy of Chef Bryan Woolley
¾ cup mayonnaise
½ pound cooked and flaked tuna
1 head iceberg lettuce, chopped
2 heads romaine lettuce, chopped
4 roma tomatoes, diced
1/2 cup chopped green onions
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder
Pinch of ground ginger
1 tsp paprika
2 cups parmesan cheese
Salt and pepper to tasteDirections:
1. Combine the mayonnaise, tuna, lettuces, tomatoes green onions, garlic powder, onion powder, mustard powder, ground ginger, and paprika in a large bowl and gently mix to combine.
2. Salt and pepper to taste.
3. To make the parmesan crisps, simply heat a non stick pan on the stove and pour 2 tbsp of shredded parmesan cheese into the hot pan. Let the cheese melt and bubble. Once the edges begin to crisps, carefully remove the parmesan crisps and place the on a plate that has been lightly sprayed with vegetable oil and allow them to cool completely.
4. Serve the Tuna salad with the cooled parmesan crisps and enjoy!