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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.
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.