My improvised recipes are usually bad news, but this week I hit the jackpot.
1 single serving pack of chunk light tuna (about 2.6 oz)
lemon juice (I use the plastic lemon)
Louisiana style hot sauce
Mayonnaise
Drain tuna (if it's from a can) or pat dry (if it's from an envelope) and dump it in a mixing bowl. Add several squirts of lemon juice and blend it in thoroughly with a fork. Repeat, if necessary, until fishy scent is neutralized. Add Louisiana hot sauce to taste (depending on how spicy you like things). Add mayonnaise to taste (I use a twelve gram packet of of it).
That's it. It's now ready for your sandwich or crackers.
I discovered this by accident. I'd been making lazy tuna salad (albacore + mayo + relish) for lunch. Then I cheaped it out and bought the "premium chunk light" stuff...
...and found out why it cost less. It looked and smelled like cat food! I tried doctoring it with many a condiment (lemon pepper, chopped olives, even Caesar salad dressing), only to get cat food with a hint of lemon pepper, chopped olives, or Caesar salad. I wasn't expecting much with my lemon and Lousiana hot sauce, but it worked great. I felt like an alchemist. I'd turned cat food into gold.
You are cracking me up! We are 2 of a kind when it comes to cooking.
ReplyDeleteThanks, Linda.
ReplyDeleteI had two friends long ago who had a long standing competition on tuna salad combos. I remember apples were considered choice. I like capers and celery. I'm going to send you a can of Bumblebee Thai tuna which you can get here but not in the valley. It's very tasty.
ReplyDeleteHi Sally,
ReplyDeleteCapers sounds like a good idea. Celery would add some texture too. I'll have to try that.
A high school classmate used to eat tuna and jelly sandwiches. I thought she was nuts, but she explained it had a "turkey and cranberry" factor. Someday I'll try that... ...but not any time soon.
Thai tuna? That does sound tasty.
on it way to you.
ReplyDeleteOh boy oh boy! Thanks!
ReplyDelete