Wednesday, July 20, 2011

Tuna Salad

Recorded January 15, 2001. On toasted country white, topped with crispy lettuce and extra mayo with chips on the side. The perfect summer lunch or light supper. Add a cup of chilled cream of asparagus or cauliflower soup, to make a more substantial meal.
2  7 oz cans, solid white albacore tuna, water pack (Kirkland™ is good; see Note)
2 ribs celery, finely diced
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t whole celery seed
1 t dry dill weed
1 T dry minced onion
about 1/2 c regular or low-fat mayonnaise (Blue Plate™ is good)
Squeeze water out of tuna using can lid. Place tuna in a bowl and flake with two forks. Add other ingredients, except mayo. Toss well with forks. Fold in the mayonnaise. Pat down level in bowl, cover tightly and chill. Makes six sandwiches.
Note: Reserve canning liquid (fish stock) as cat treat. Call out, "Treat" and then, "Fish Soup!" If your cat is within earshot, she'll come running.

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