"Sheldon" > wrote in message
oups.com...
>
> 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.
>
Before I enjoyed the three-bean salad at Costco, I'd look at the amount of
sugar in it -- Yikes!
I would just open 3 cans of beans, mix, and add a little sugar and rice
vinegar.
Usually there aren't a lot of spices added.
Dee