Food Tip
Bacon is smoked or cured before it reaches your table. Its flavor depends on the type of hog, what it ate and how the meat is cured. The fat in bacon is what gives this meat its delicious aroma and crispy texture.
Meat Pairing Guide: Bacon
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Bacon Tuna Salad
PREP TIME: 15 MINUTES, SERVES 1
This recipe features an unusual match that works like magic. The mild flavor of the tuna is transformed by the richness and saltiness of the bacon, the tartness of the balsamic and the sweetness of the sun-dried tomatoes.
2 slices HORMEL® NATURAL CHOICE™ Original or Lower Sodium Bacon
1 red potato or fingerling potato
1 (6-ounce) can tuna packed in water
2 tablespoons chopped sun-dried tomatoes packed in oil
½ cup store-bought or Basil Balsamic Vinaigrette*
1 cup chopped Romaine lettuce
In skillet over medium heat, cook bacon until crisp. Chop into pieces. In small saucepan, cook potato in boiling water until tender. Thinly slice potato. In bowl, add bacon, sliced potato, tuna, sun-dried tomatoes and basil balsamic vinaigrette. Serve on bed of chopped lettuce.
* TRY MAKING IT FROM SCRATCH!
Basil Balsamic Vinaigrette
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon garlic, minced
½ cup CARAPELLI® Extra Virgin Olive Oil
In bowl, combine vinegar, basil and garlic. Whisk in olive oil.
