A Fresh Take on Tuna

Tuna is a bit maligned, wouldn’t you agree? I’ve worked in three separate workplaces that have banned the warming of tuna in the microwaves, and though La Boulange’s (yes, I am addicted) tuna melt is infamously delicious and totally adds to the canon of tuna successes, a major pro in the pro/con tuna list of our lives, there are still more haters than lovers. Right? Right. This is my blog. Of course I’m right.

I’ve found that sometimes the haters have a legitimate argument in that a bad tuna salad can be gloppy, overly mayo’ed, and tasteless. Or, even worse, it’s sometimes served without any condimentary help, and is just straight up tuna, rendering the eater completely avoidable for the entire day, their breath smelling like a dirty foot, and such. YUM.

But I added an odd mix of vegetables and fruit (yes, fruit) and spice and sweetness today, and I have to say, I was pleasantly surprised.

This recipe isn’t based off anyone else’s, nor has anyone verified it’s deliciousness except for me, so proceed with caution. Or, you know what? Don’t! Throw caution to the wind! Yeah, do that! Because you guys, we are friends now, right? And friends tell friends about awesome stuff to put their tuna salads.

You should probably make this tun-ight! Sorry, sorry. It’s just that I can’t really write about tuna with a straight face. And since you can’t see my face, I have to make bad puns, so you know I’m not taking this tu seriously. SORRY! GAH. I’m done. Go eat your samiches.

TUNA SALAD

Ingredients:

. 1 can of tuna (albacore in water is best, from a dolphin-safe purveyor)

. 1/4 cup of mayo

. 1 small handful of craisins

. 2 tablespoons of lemon juice

. fresh cracked black pepper, to taste

. 1/2 cup of peas

. 1 scallion

. 1/2 honey crisp apple, diced

Instructions:

If you have frozen peas, zap them in the microwave or on the stovetop for three minutes. While they’re heating, chop up the scallions and the apple and mix everything together in a large bowl.

Really, everything in this recipe is to taste, so be liberal (or not) with all the ingredients listed.

Toast up some bread (or, again, not) and make a sandwich! I like to eat them open-faced, so I can be as messy as possible, apparently? But perhaps you might add a top slice of bread, and you might be a little classier for it. Or, as with this entire recipe, you mightn’t. It’s entirely up to you.

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