Recipes, Food Tips, Healthy Eating & More

Spring is here, I love tuna/egg salad. Here's my recipe, I like it better than any deli!

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2 hard boiled eggs
1 can of tuna in water (drain the water)
1 stalk of celery, chopped
white onion, chopped, to taste (I use 1/3 of an onion usually)
a couple spoonfuls of dill pickle relish
miracle whip mayonaise
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chop and mix all together. I don't measure, I just throw in a bowl. It's delicious with the pickles and the celery.
I enjoyed a tuna salad sandwich yesterday.

@Erinmfs
Yay! Someone else who uses pickle relish in tuna. The only thing different from yours is I use Hellman’s Mayo..for some reason I don’t like the taste of miracle whip. I add pepper and some dill combo seasonings.

FL Mary

I'll have to try the Hellman's again, to me, plain Mayonaise is too bland in the tuna salad.

@Erinmfs I use that recipe also, and add in a bit of spicy brown mustard plus some salt-free seasoning mixtures. Serve on a bed of lettuce, or make a sandwich using rye bread and leaf lettuce! nom nom nom ;))
Ginger

And don't forget a big slice of a garden fresh tomato - when they are in season!
I use sweet pickle relish, hubby doesn't like dill.

@Erinmfs
To me, the use of mayonnaise is just as a binder so all the ingredients stick together. The seasonings are enough for me and I only use just enough to get the stickums . Where I really like my seasonings are in chicken salad (never canned chicken) and I love to add craisens and walnuts or apples along with the white vinegar....have to keep tasting that one until it tastes just right.

Some canned tunas are tastier than others.... I do like salmon salad and Costo has the tastiest wild salmon in cans I have tasted...very little dark skin and no bones. Running low on that so a trip to my favorite wine place (Costco) is due sometime this month.

FL Mary

@gingerw
“I use sweet pickle relish, hubby doesn't like dill.”
Hubby has good taste!!!
Dill pickles are wicked in my opinion. I love anything pickled except those vile dill pickles.
Jake

@Erinmfs
I use sandwich spread, onion, celery, sauerkraut, pickled okra, colored bell pepper, sweet pickle relish and/or pickles (sweet, hot, or anything not dill *#^*+.
Jake, the connoisseur extraordinaire

@jakedduck1
Ah..the connoisseur speaks again. A good kosher dill pickle is good with something like a corned beef sandwich otherwise it is not something I would normally choose.
I prefer the sandwich dills with hamburgers.....they are sweeter than a sour dill.
I remember going to delis when I was in school and you could get one gigantic sour dill out of jars that they kept on the counter.

I really like the sweet gherkins with anything but then I have a sweet tooth...not as sweet as yours but still sweet.

FL Mary

@sueinmn
We didn’t actually have dinner on Easter. Family was in from Orlando (2 hours away) and Friday before Easter we went to St Petersburg to see the Van Gough exhibit and ate at an overpriced French restaurant. We were out all day on Saturday and nibbled our way through a small town with shops .
My Orlando family had to leave early on Easter so my daughter made her amazing brunch casserole....eggs, sausage, cheese and potatoes puffs...all in one dish. We had that with sides of bacon, lots of fresh fruit, English muffins, mini Italian pecan tartlets. So we were not hungry again til late afternoon and scrounged some leftovers.

On Saturday I had an unusual dinner ...4 large sea scallops over a mound of short rib hash ( tender thin small slices or shredded bits of short ribs). Lots of charred thinly sliced veggies. Good but nothing to rave about. The scallops were very good and the short ribs by them selves were good but I think it failed as a combination.

I also had escargot at another restaurant that weekend and we shared a really tasty tender baby octopus appetizer at the French restaurant. Don’t tell @jakedduck ...he doesn’t want to hear this again.

FL Mary