Tuna Salad

Post author:Angel
Post published:January 4, 2021
Post category:100 Days - 4 Shops / Lunches / The meals Round #1
Post comments:1 Comment

Tuna salad is another go to for me, get some fish on, and I love a good tuna melt also. I buy good good tuna. It costs a little more, but I don’t want tuna that is sad little flakes swimming in salty water or oil. The canned tuna I get is solid chunk of tuna. Old school tuna we remember is cooked twice, once before canning, and again in the canning process. The new style is cut into chunks and only cooked in the canning process. This ain’t yo mama’s tuna.

Drain the small amount of water from the can. Break up the tuna with a fork

Finely dice two small dill pickles. I buy the small ones so I’m not using 1/2 a pickle then they get all mushy in the jar.

Finely dice a stalk or two of celery – depending on how big they are. I like a fine dice on the veg in tuna salads so you get the juicy crunch, but not a whole bite that is just celery, or pickle or onion.

Cut a thin slice or two from an onion. I buy smaller onions so they are not sitting cut in the fridge for long. Then finely dice that as well.

Mix in grainy mustard, lemon pepper, celery salt, and dill weed. Add a few tablespoons of mayo to start, then add to your desired consistency. Some people like it very dry, others rather gloppy.

Generously cover one slice of bread with tuna salad. You can see all the veggies in there but not so bit they will overwhelm any bite. Meat, veg, mayo, seasoning all in one makes building a sandwich easy..

Add some fruit or salad mix and good to go.

Lay them butter side down in my trusty cast iron. Over medium low heat – don’t rush the melty or you will burn the bread before the cheese melts.

Once the cheese starts getting melty – top with tuna salad.

Close and flip several times to slowly toast.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.