So in an effort to loose weight, get healthier and also reduce wasted food, I have been juicing fruits and vegetables more. If a piece of fruit or veg is starting to look past its prime that I have on hand, I put it through for that day's juice now. Used to end up wholly in the compost bin otherwise. By this same logic, I realized that the pulp remains from my juicing was mainly going into the compost. Now in a state for easier composting at that. But some of it could still be usable. Like carrot, celery, onion, garlic, pepper, or some fruit pulp.
We started using the carrot and celery pulp for use in meatloaf, soups and tomatoe pasta sauce. As such, I have small containers in the fridge for the pulp from juicing. And today, came up with an additional use.
Usually, when I make tuna salad for sandwiches I will chop onion, celery and a little carrot. The carrot is usually still a bit hard unless really finely chopped. So this afternoon, wanting to make a quick lunch before heading to town, I opted for a tuna sandwich. I then realized that the carrot and celery pulp from my juicing would work nicely in the salad.
I took two three oz packs of tuna, two green onions chopped, at least an equal portion of carrot and celry pulp to the tuna, mesquite seasoning, granulated garlic, some seasoned salt and what remaining olive oil mayo was in the fridge - maybe two or three tablespoons. The resulting tuna salad was excellent flavor and texture. And I have at least enough tuna salad for two or more meals.
An added note: After setting in the fridge overnight, the tuna salad did not become watery.
