Carmel Firefighter Tim Griffin joined us today with a recipe for Greek yogurt Tuna salad inspired by Lent and a great side dish for it, Hungarian paprika and red wine Mushroom soup.

Greek yogurt Tuna salad

Ingredients:

• 1 large can tuna
• 1/2 sweet onion diced
• 1 bell pepper, diced
• 1 celery stalk, diced
• 1 tablespoon dill pickle, diced
• 1/2 avocado, diced
• 1 small sweet apple, diced
• 1/2 jalapeño, diced, deveined and seeded
• 1/2 tablespoon Dijon mustard
• 1/3 cup Greek yogurt
• 1/2 lemon Salt and pepper to taste
• Garlic powder to taste
• Paprika to taste 

Directions:

• Drain tuna.
• Mix all contents but lemon together.
• Squeeze lemon juice over mixture and mix in.
• Enjoy on toasted ciabatta.

Hungarian paprika and red wine Mushroom soup

Ingredients:

• 1 cup red wine
• 1 cup broth (vegetable, beef, chicken)
• 1 pound mushrooms
• 1 large sweet onion
• 1 tablespoon olive oil
• 14 ounces stewed whole tomatoes
• 1/3 cup whole milk
• Salt and pepper to taste
• Pinch of Crushed red pepper flakes
• Garlic powder to taste
• Hungarian paprika to taste 

Directions:

• Stew tomatoes in pan.
• Purée tomatoes in mixer. 
• Sauté onions until Translucent.
• Then add mushrooms and sauté.
• Sprinkle with salt to draw out water.
• While sautéing, add paprika, pepper, and garlic powder.
• Deglaze the pan with red wine.
• Add broth and tomato purée.
• Let simmer for 10 minutes.
• Add milk.
• Let simmer for 20 minutes.
• Add garlic flakes and any additional spices to taste.