Spring sprung on March 20th and it snowed last night here in Amarillo. Now that I work in a law firm I believe more so than before that justice needs to be served. I wonder if there's any recipes for groundhogs. I'll have to check on that.
Since my paralegal classes are over, my Sundays have once again become my own and I can plan and make dishes for the following work week. Miles had a craving for tuna salad. I make his without celery or onions for him, but the recipe I'll offer at the bottom is for the way my mom used to make it when I was growing up. I associate tuna salad with spring and summer. Crazy I'm sure, but it's not the first dish I think of when fall and winter hits West Texas.
Tuna salad is good on sandwiches or a bed of lettuce. I'm not a fan of bread so I like to eat mine on top of lettuce.
First you'll want to boil your eggs. Fifteen minutes is all you need, then immediately plunge them, pan and all, under cold running water. This stops the boiling process. You will know when you've boiled the eggs too long when you peel them and start chopping and notice the yolks have darkened. Fifteen minutes and you're done. Trust me.
Once the eggs have cooled off, open your can of tuna. I made this one with albacore tuna packed with water because it's healthier. I've always found it hard to drain tuna. I started pouring it over a fine sieve, the one I use to skim off the gunk when I boil chicken so I can have good broth. I got mine at The Pampered Chef.
I put the chunks of tuna in the bowl I'm going to refrigerate it in. Using a fork, twist and pull until you have the larger chunks more or less shredded.
Next peel your eggs and chop them. Make them as big as you like. Or you can use an egg chopper if you like the very fine pieces.
I put the egg in my left palm, and with a very small paring knife I make three slices all the way through. Then I turn the egg a quarter turn and make three more slices. Then I start making many slices from one end of the egg to the other, until the egg is completely chopped. Use whatever method is easier for you.
Add chopped celery, onions, salt and pepper. Since I omitted the celery and onion, I added celery salt and powdered onion. All the taste without the crunch!
The trickiest part of this recipe is the next step: adding the mayonnaise. You can use your favorite salad dressing, whether it's Mayo, Miracle Whip or Hellman's. You want to start off with just a little, because you can always add more, but you can't take it out. You don't want your tuna salad to be soggy with mayonnaise. Keep mixing until you have the right amount.
That's all there is to it! It's quick and easy to make. Happy cooking!
Tuna Salad
can of Tuna
boiled Eggs
Celery, chopped
Green onion, chopped
Salt & Pepper
Mayo
Place the tuna in a mixing bowl larger than the amount of tuna. I like to buy the tuna packed in water to save calories, but the tuna packed in oil is so very good. For a rule of thumb, average a small can of tuna per 2 servings.
Chop boiled eggs-one per small can. Add to mixing bowl. Add chopped celery according to how much crunch you want. Add one green onion per small can. Sprinkle generously with salt & pepper.
Add mayo a little at a time until the tuna is coated. Refrigerate until ready to serve.
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