It’s summer time, which means rain every day in New Orleans. A splash of rain to amp up the humidity always makes it a perfect day to stay in. We had big plans to go out to lunch today but walking through muddy puddles nixed that idea.
So. What was in the pantry? Not a lot. It was just about grocery time, so the cupboards were essentially bare. But I spy a can of tuna! That’s all we really need, right?
You can really look for any spare things you have in the fridge to go into your tuna salad. Pickles are pretty standard for me. I also found some avocado and a piece of celery; also, peppers are a staple in my house, so check!
After I whipped up some tuna salad, put it on a bed of romaine, I sat by a window with my book, watched the rain, was real glad I wasn’t into it, and enjoyed my off the cuff lunch.
Here’s the recipe!
Tuna Salad Recipe
1-9 oz can of white albacore tuna packed in water
2-3 tbl olive oil mayo (Hellman’s or Best Foods)
1 small squirt of mustard (prepared, Dijon, or stone ground)
3 gherkin dill pickles, chopped
1 serrano pepper, destemmed, deveined, and finelychopped (substitute with jalapeno for less heat)
1/2 stalk of celery, chopped (substitute with celery seed if you want only flavor)
1 hard-boiled egg, chopped
- Drain tuna of all liquid.
- Break tuna using back side of fork
- Add pickles, peppers, celery seed (my preference), egg, mustard and mayo.
- Mix until well incorporated.
- Serve on a bed of lettuce, in a sandwich, or in a wrap. I love using romaine lettuce in place of bread when I’m off of bread.
- When sealed properly tuna will stay for up to 3 days.