RECIPE: Tuna Salad
Oh Jessica Simpson, you’ll never live that moment down.
In about 6 hours I’ll be on fall break. This is extremely good news, as I need a week off for sleeping, reading, and generally relaxing.
When I was a kid, we had two easy weekend lunch options: hot dogs or tuna sandwiches. If we were lucky, Mom would go all out and make tuna salad sandwiches, which were whole lot better than just plain tuna.
What makes this tuna salad especially delicious is a) apples and b) hard boiled eggs. In discussing possible recipes, a friend said she puts dried cranberries and some type of nuts as well. I think substituting cranberries for the relish would be quite tasty, because those two wouldn’t be so good together.
When I decided to make tuna salad, I decided this was the perfect excuse to finally attempt making mayonnaise. I had done research on making my own mayo and most people recommended Alton Brown’s recipe. After two failed batches, I decided to use the whisk attachment on my hand mixer, which made the next batch work way better. The bad thing about making your own mayo is that it only keeps for a week, so you have to be prepared to use it quickly.
Celery salt has been my secret tuna ingredient since I started cooking. I don’t like plain celery in tuna salad, but the celery salt adds good celery flavor and a bit of saltiness to balance the sweetness of the mayo.
Rating: I’d give this particular recipe for tuna salad 4 out of 5 cold bottles of beer. This was the perfect Sunday lunch. I think most meals should include sweet potato fries.
- 1 can tuna, drained
- 1 hard boiled egg, whites only, diced
- 1/2 an apple, peeled and diced
- A spoonful of dill relish
- Mayonnaise, to your taste
- A few shakes of celery salt
- A dash of mustard powder
- A few twists of fresh ground pepper
- Combine all ingredients.
- Eat with bread, crackers, on a salad, or alone.