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Author Notes: When I was a kid, I HATED tuna salad. I think it's because most tuna salad sandwiches I was served had Miracle Whip, sweet relish and hard boiled eggs in it, and the gloppy mess was sandwiched between non-toasted pieces of Wonder bread.
So for years, I eschewed the tuna salad sandwich, until a friend made me tuna salad with organic mayo, capers, green onions and cayenne pepper. It was pretty darn good, but I wasn't completely seduced.
This weekend, while making "I Fall to Pieces Beef Stew" for the 4th time since I discovered it, I had leftover mirepoix, and I glanced at the dusty cans of albacore tuna in my pantry and thought, hmmmmm...
I now love tuna salad, but since the trauma of childhood tunafish sandwiches hasn't completely dissipated, I do eat this tuna salad on crackers, preferably the Carr's table water cracker type. Feel free to eat it on bread if you like...
Note: adjust ingredients to your taste, so if you like more capers, increase the amount; if you can't abide raw onions, substitute green onions or leave them out completely and add onion powder... —DeArmasA
- 2 cans of albacore tuna packed in water
- 1/2 cup celery, diced finely
- 1/2 cup carrot, diced finely
- 1/2 cup vidalia onion (or whatever your preference for eating raw), diced finely
- 1/2 cup organic mayonaise
- 1/4 cup capers
- salt & pepper to taste
- Finely dice the mirepoix ingredients (celery, carrot, and onion), put in mixing bowl.
- Add capers, tuna (after draining), mayonnaise and mix by hand for best results. Salt and pepper to taste.
Tags: tuna salad
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