kitchenelf
Chef Extraordinaire
Now, let me preface this by saying I have not made tuna salad in about 30+ years - we had cats, they ate canned food because that's what they "preferred" according to my parents. So, needless to say, I have not eaten canned tuna. But, the other day I tasted some at a restaurant that had changed their menu. It had waaaay too much mayo, waaaay too much egg, but I wasn't cringing!!, so I thought what the heck, I'll try. Dang, it was goooood. I know everyone already knows how to make it but I could actually eat it. I had one sandwich for lunch on toasted 12-grain bread and one sandwich for dinner on the same bread but with sliced tomatoes.
I just used a large can of tuna in spring water, probably about 1-2 TBS onion and celery, more mayo than salad dressing (that's the best I can do), 1 hard boiled egg, chopped.
I know this is no revelation to anyone but me!!! But it was good. My husband said - SAVE THIS RECIPE!!! Well, let's see if I can do it again, 'cause you guys don't measure anything either. My mom used to make it with apples and raisins but I just wanted that old fashioned tuna salad. The sliced cantelope was perfect with it.
I am excited about this but not nearly excited as the tea syrup recipe or sushi:p
I just used a large can of tuna in spring water, probably about 1-2 TBS onion and celery, more mayo than salad dressing (that's the best I can do), 1 hard boiled egg, chopped.
I know this is no revelation to anyone but me!!! But it was good. My husband said - SAVE THIS RECIPE!!! Well, let's see if I can do it again, 'cause you guys don't measure anything either. My mom used to make it with apples and raisins but I just wanted that old fashioned tuna salad. The sliced cantelope was perfect with it.
I am excited about this but not nearly excited as the tea syrup recipe or sushi:p