Bud wrote:
> "Bud" > wrote in message
> news:ydePd.37972$Yu.4725@fed1read01...
> |
> | Made tuna salad as follows.
> |
> | Tuna - Star-Kist - solid white - canned - 6 oz.
> | Mayo - 2 heaping tablespoons.
> | Sweet pickles - 6 medium size - chopped..
> | Onion - 1/3 medium size - chopped.
> | Celery - 1 1/2 medium stalks - chopped.
> | Olives - 20 large - chopped.
> | Eggs - 2 large - chopped.
> | Pepper - 1/8 teaspoon.
> |
> | All were good quality brand name items.
> |
> | Refrigerated, after consuming about half of it. No problem with
> | refrigerator. Within approximately 19 hours it had a terrible
taste, as
> | though at least a full tablespoon of salt had been added. Has
anyone ever
> | heard of such a thing?
> |
> | Bud (in Oceanside, Ca.)
> |
> |
>
> I really appreciate all the comments.
>
> Damsel - Olives were black.

Which means what.. many types of olives are black, and most are heavily
salted... but not California Black Mission Olives. they're actually
rather low in sodium.

> Wayne - I never realized celery and sweet pickles were salty. Will
cut down
> on those.

Mayo is probably your saltiest addition. You have so much additional
ingredients that I'd not call it tuna salad, perhaps tuna flavored
salad.... actually it's not a salad at all, it's a tuna flavored
relish.

Before I'd do your fercocktah thang to stretch a can of tuna (I mean
SIX pickles and an entire can of mission olives, not to mention all
that celery, and not one, but two eggs) I'd crumble a can of tuna into
a healthful three bean salad.