Green Death tuna sandwiches

Ingredients:

1 12 oz. can (340g) Solid white tuna (albacore)
1 medium avocado
3 tablespoons mayo (or to a smooth "glop" consistency)
2 tablespoons minced celery
1 teaspoon minced jalapeno pepper (or not)
1 hard boiled egg (or not)
1/4 teaspoon white pepper
Your favorite bread, toasted
Slices of your favorite cheese
Lettuce (or not)


Directions:

1. Fine chop up tuna.

2. Peel and seed an avocado and put pulp into a mixing bowl. Include hard
boiled egg if desired. Mash with a fork.

3. Add tuna, celery, pepper and jalapeno to bowl and mix.

4. Add mayo, mixing well to achieve desired glop texture.

5. Cover one piece of toast with cheese slice and cover with generous
amount of "green death" add lettuce leaf and top with other slice of toast.

6. Enjoy!

Alternative: Green Death Tuna Melt
(grilled cheese bread first, open and continue with step 5.)

Andy
Inspired by Om

And then their's YOUR version...?

Hello, Andy!
You wrote on Fri, 19 Jan 2007 12:44:50 -0600:

A> Ingredients:

A> 1 12 oz. can (340g) Solid white tuna (albacore)
A> 1 medium avocado
A> 3 tablespoons mayo (or to a smooth "glop" consistency)
A> 2 tablespoons minced celery
A> 1 teaspoon minced jalapeno pepper (or not)
A> 1 hard boiled egg (or not)
A> 1/4 teaspoon white pepper
A> Your favorite bread, toasted
A> Slices of your favorite cheese
A> Lettuce (or not)

Looks like a good recipe even if I would omit the avocado and
cheese. I usually add a small amount of chopped onion and some
sweet relish. It goes well on bagels too, toasted or not.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Andy" <q> wrote in message ...
> Green Death tuna sandwiches
>
> Ingredients:
>
> 1 12 oz. can (340g) Solid white tuna (albacore)
> 1 medium avocado
> 3 tablespoons mayo (or to a smooth "glop" consistency)
> 2 tablespoons minced celery
> 1 teaspoon minced jalapeno pepper (or not)
> 1 hard boiled egg (or not)
> 1/4 teaspoon white pepper
> Your favorite bread, toasted
> Slices of your favorite cheese
> Lettuce (or not)
>
>
> Directions:
>
> 1. Fine chop up tuna.
>
> 2. Peel and seed an avocado and put pulp into a mixing bowl. Include hard
> boiled egg if desired. Mash with a fork.
>
> 3. Add tuna, celery, pepper and jalapeno to bowl and mix.
>
> 4. Add mayo, mixing well to achieve desired glop texture.
>
> 5. Cover one piece of toast with cheese slice and cover with generous
> amount of "green death" add lettuce leaf and top with other slice of
> toast.
>
> 6. Enjoy!
>
> Alternative: Green Death Tuna Melt
> (grilled cheese bread first, open and continue with step 5.)
>
> Andy
> Inspired by Om
>
> And then their's YOUR version...?

Andy, sounds great. One question (showing my ignorance), will it keep in
the fridge for a while or will the glop turn brown?

brad

In article >, Andy <q> wrote:

> Green Death tuna sandwiches
>
> Ingredients:
>
> 1 12 oz. can (340g) Solid white tuna (albacore)
> 1 medium avocado
> 3 tablespoons mayo (or to a smooth "glop" consistency)
> 2 tablespoons minced celery
> 1 teaspoon minced jalapeno pepper (or not)
> 1 hard boiled egg (or not)
> 1/4 teaspoon white pepper
> Your favorite bread, toasted
> Slices of your favorite cheese
> Lettuce (or not)
>
>
> Directions:
>
> 1. Fine chop up tuna.
>
> 2. Peel and seed an avocado and put pulp into a mixing bowl. Include hard
> boiled egg if desired. Mash with a fork.
>
> 3. Add tuna, celery, pepper and jalapeno to bowl and mix.
>
> 4. Add mayo, mixing well to achieve desired glop texture.
>
> 5. Cover one piece of toast with cheese slice and cover with generous
> amount of "green death" add lettuce leaf and top with other slice of toast.
>
> 6. Enjoy!
>
> Alternative: Green Death Tuna Melt
> (grilled cheese bread first, open and continue with step 5.)
>
> Andy
> Inspired by Om
>
> And then their's YOUR version...?

Recipe save... thanks! ;-)

I make a pretty basic tuna salad and serve it either on celery spears or
chicharone's. Goes well in samiches too:

1 can Starkist tuna in water, well drained
3 tbs. minced black olives
1 spear fine chopped celery
2 tbs. dill relish
Lime based mayonaisse to desired texture (usually about 1/4 cup)

Mix well, serve as desired.

Or:

Tuna tacos:

Corn tortillas either home cooked or pre-prepared (I've been using a LOT
more pre-prepared taco shells lately as they are really very good)

1 can Starkist tuna in water, well drained
1/2 cup Pace medium chunky picante sauce

Mix well and add to taco shells. Top with shredded cheese and chopped
tomatoes. Shredded cheese if desired but this is supposed to be a low
fat recipe.

Tuna mixed with picante sauce scooped and eaten with Celery sticks is
also pretty good, or chicharone's for low carb.

:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Omelet > wrote:


> Mix well and add to taco shells. Top with shredded cheese and chopped
> tomatoes. Shredded cheese if desired but this is supposed to be a low
> fat recipe.

Damn. I meant to type "Top with shredded LETTUCE and chopped tomatoes".

Sorry
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

> 2 tbs. dill relish


Whoa! The first two replies recommend relish. Why hasn't that occurred me
before?!! I'll never know. ;D

Thanks,

Andy

Andy wrote:
> Green Death tuna sandwiches

An appropriate name.

*snip ghastly ingredient list.

said...

>
> Andy wrote:
>> Green Death tuna sandwiches
>
> An appropriate name.
>
> *snip ghastly ingredient list.


Post something food worthy for a change?

Andy

In article >, Andy <q> wrote:

> Omelet said...
>
> > 2 tbs. dill relish
>
>
> Whoa! The first two replies recommend relish. Why hasn't that occurred me
> before?!! I'll never know. ;D
>
> Thanks,
>
> Andy

Ooh, dill, or a mix of dill and sweet relish, goes very well with tuna.

I generally also cook most fish using dried dill weed as part of the
recipe. :-)

I've recently discovered that black olive works too, and my co-worker
agrees. She'd never tried it before either.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
wrote:

> Andy wrote:
> > Green Death tuna sandwiches
>
> An appropriate name.
>
> *snip ghastly ingredient list.

So how do YOU make it sweetie?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Ok, here's mine:


One can drained Alabcore tuna

2 chopped boiled eggs

1 - 2 ribs chopped celery

1 finely chopped shallot

a tablespoon or two of sweet pickle relish

a generous shake of celery seed

and also a generous glop of mayo.

Mix well, chill overnight for best flavor. Great on bread or club
crackers.

"Andy" <q> wrote in message ...
> Omelet said...
>
>> 2 tbs. dill relish
>
>
> Whoa! The first two replies recommend relish. Why hasn't that occurred me
> before?!! I'll never know. ;D

Dear Moosie is spinning in his grave - He would tell you (yes He with a
capital "H") that pickle relish in tuna salad is mandated by federal law
(non-USians can get away with not using it, or so I'm told....)

You're lucky you haven't been sent to the hoosegow!

TammyM

"Andy" <q> wrote in message ...
> Green Death tuna sandwiches
>
> Ingredients:
>
> 1 12 oz. can (340g) Solid white tuna (albacore)
> 1 medium avocado
> 3 tablespoons mayo (or to a smooth "glop" consistency)
> 2 tablespoons minced celery
> 1 teaspoon minced jalapeno pepper (or not)
> 1 hard boiled egg (or not)
> 1/4 teaspoon white pepper
> Your favorite bread, toasted
> Slices of your favorite cheese
> Lettuce (or not)
<snip>
> And then their's YOUR version...?

I'm a bit of a TS purist :-) Albacore tuna, a BIT of mayo (nothing
gloppy!!), some sweet pickle relish and maybe, MAYBE, a little finely
chopped onion.

That's it! No cheese (unless I'm making a tuna melt which I rarely do), no
toasted bread, just a couple of slices of soft, fresh, homemade bread.

Good thing I just had lunch or I'd be jonesing for a TS sandwich!!

TammyM

In article .com>,
"itsjoannotjoann" > wrote:

> Ok, here's mine:
>
>
> One can drained Alabcore tuna
>
> 2 chopped boiled eggs
>
> 1 - 2 ribs chopped celery
>
> 1 finely chopped shallot
>
> a tablespoon or two of sweet pickle relish
>
> a generous shake of celery seed
>
> and also a generous glop of mayo.
>
> Mix well, chill overnight for best flavor. Great on bread or club
> crackers.

I like the celery seed substitute and the addition of shallots.
I generally have those on hand.

I've seen two recipes so far using boiled egg and I'm dubious about that.

What does it add? Texture, or flavor, or both?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 2007-01-19, Andy <q> wrote:
>
> And then their's YOUR version...?

It's gotta have sweet relish and onion or why bother. I add cheese,
but have never tried a hardboiled egg. Sounds tasty. I also add a
smidgen of mustard. Not enough to actually taste, but for zing.
Italian dresssing or balsamic vinegar also works. I'll try the
avocado, but sliced in case it's too much. I'll save the peppers for
fajitas. I've also never added hot sauce to tuna salad. There's a
place and time for hot stuff and tuna salad ain't it.

nb

On Fri, 19 Jan 2007 11:58:48 -0800, "TammyM" >
wrote:

>
>"Andy" <q> wrote in message ...
>> Green Death tuna sandwiches

>I'm a bit of a TS purist :-) Albacore tuna, a BIT of mayo (nothing
>gloppy!!), some sweet pickle relish and maybe, MAYBE, a little finely
>chopped onion.
>
>That's it! No cheese (unless I'm making a tuna melt which I rarely do), no
>toasted bread, just a couple of slices of soft, fresh, homemade bread.

No celery? Mine is almost that way, except I put in finely chopped
celery as well.

Christine

In article >,
"TammyM" > wrote:

> "Andy" <q> wrote in message ...
> > Green Death tuna sandwiches
> >
> > Ingredients:
> >
> > 1 12 oz. can (340g) Solid white tuna (albacore)
> > 1 medium avocado
> > 3 tablespoons mayo (or to a smooth "glop" consistency)
> > 2 tablespoons minced celery
> > 1 teaspoon minced jalapeno pepper (or not)
> > 1 hard boiled egg (or not)
> > 1/4 teaspoon white pepper
> > Your favorite bread, toasted
> > Slices of your favorite cheese
> > Lettuce (or not)
> <snip>
> > And then their's YOUR version...?
>
> I'm a bit of a TS purist :-) Albacore tuna, a BIT of mayo (nothing
> gloppy!!), some sweet pickle relish and maybe, MAYBE, a little finely
> chopped onion.
>
> That's it! No cheese (unless I'm making a tuna melt which I rarely do), no
> toasted bread, just a couple of slices of soft, fresh, homemade bread.
>
> Good thing I just had lunch or I'd be jonesing for a TS sandwich!!
>
> TammyM

Tuna Salad _is_ divine... :-)

I used to be ok with the cheap generic... until I finally tried
"Starkist" brand! Now I swear by it.

Have you noted that brand makes a difference?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
notbob > wrote:

> I've also never added hot sauce to tuna salad. There's a
> place and time for hot stuff and tuna salad ain't it.
>
> nb

I think you'd be pleasantly surprised... :-)
I know that I was.

"Pace" works well and is handy if you are trying to go both low fat and
low carb.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 19 Jan 2007 11:53:15 -0800, "itsjoannotjoann"
> wrote:

>
>Ok, here's mine:

And mine:

1 can chunk light tuna (I *hate* albacore -- it seems too dry to me)
1 tablespoon mayonnaise
LOTS of chopped onion
1 teaspoon sweet pickle relish
Optional: chopped celery, chopped bell pepper (fresh or roasted),
minced tart apple (usually only if we don't have relish)

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Andy said...

> And then their's YOUR version...?

As has been observed, here we have a basic 101 problem that needs to be
addressed... there's more than one size can of tuna.

Andy
Green Death

Gosh y'all are making this complicated; here's my version:

canned tuna
mayo
capers
s+p to taste

On Fri, 19 Jan 2007 22:06:42 +0100, "Jke" >
wrote:

>Gosh y'all are making this complicated; here's my version:
>
>canned tuna
>mayo
>capers

I *loathe* capers.

> s+p to taste

Canned tuna is so salty already, as is mayo; I can't imagine adding
salt.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Omelet wrote:
>
>
> I like the celery seed substitute and the addition of shallots.
> I generally have those on hand.
>
> I've seen two recipes so far using boiled egg and I'm dubious about that.
>
> What does it add? Texture, or flavor, or both?
>
> Peace, Om


I reeeeeeally do like the addition of shallots. It gives it that nice
mild oniony flavor without the super strong aftertaste the next day.

Wellllllll, it may be a regional thang, but I've always seen and eaten
tuna salad with eggs. Everybody I know makes it that way, even the
restaurants around here. It does add some texture, flavor, and it does
a bit of stretching on that can of tuna. If you are dubious about
adding it to yours, just try one boiled egg and see if you like it. If
it's the recipe for you, next time add two boiled eggs.

Just last week I made tuna salad for my week-end shift here at work. 6
cans of albacore tuna with all the appropiate ingredients. And I truly
believe making it the night before it is to be consumed blends the
flavors and it's muuuuuch better.

Omelet wrote:
> In article >,
> "TammyM" > wrote:
>
> > "Andy" <q> wrote in message ...
> > > Green Death tuna sandwiches
> > >
> > > Ingredients:
> > >
> > > 1 12 oz. can (340g) Solid white tuna (albacore)
> > > 1 medium avocado
> > > 3 tablespoons mayo (or to a smooth "glop" consistency)
> > > 2 tablespoons minced celery
> > > 1 teaspoon minced jalapeno pepper (or not)
> > > 1 hard boiled egg (or not)
> > > 1/4 teaspoon white pepper
> > > Your favorite bread, toasted
> > > Slices of your favorite cheese
> > > Lettuce (or not)
> > <snip>
> > > And then their's YOUR version...?
> >
> > I'm a bit of a TS purist :-) Albacore tuna, a BIT of mayo (nothing
> > gloppy!!), some sweet pickle relish and maybe, MAYBE, a little finely
> > chopped onion.
> >
> > That's it! No cheese (unless I'm making a tuna melt which I rarely do), no
> > toasted bread, just a couple of slices of soft, fresh, homemade bread.
> >
> > Good thing I just had lunch or I'd be jonesing for a TS sandwich!!
> >
> > TammyM
>
> Tuna Salad _is_ divine... :-)
>
> I used to be ok with the cheap generic... until I finally tried
> "Starkist" brand! Now I swear by it.
>
> Have you noted that brand makes a difference?
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
Have you ever tried Rubenstein's? That is the best I've tried. The
company I work for does import/export for Trident Seafoods- I can get
it for $33.00 a case- quite a steal compared to the $3.29 at the
grocery store! If you can get your hands on some, I highly recommend it.

"Andy" <q> wrote in message ...
> Green Death tuna sandwiches
>
> Ingredients:
>
> 1 12 oz. can (340g) Solid white tuna (albacore)
> 1 medium avocado
> 3 tablespoons mayo (or to a smooth "glop" consistency)
> 2 tablespoons minced celery
> 1 teaspoon minced jalapeno pepper (or not)
> 1 hard boiled egg (or not)
> 1/4 teaspoon white pepper
> Your favorite bread, toasted
> Slices of your favorite cheese
> Lettuce (or not)
>
>
> Directions:
>
> 1. Fine chop up tuna.
>
> 2. Peel and seed an avocado and put pulp into a mixing bowl. Include hard
> boiled egg if desired. Mash with a fork.
>
> 3. Add tuna, celery, pepper and jalapeno to bowl and mix.
>
> 4. Add mayo, mixing well to achieve desired glop texture.
>
> 5. Cover one piece of toast with cheese slice and cover with generous
> amount of "green death" add lettuce leaf and top with other slice of
toast.
>
> 6. Enjoy!
>
> Alternative: Green Death Tuna Melt
> (grilled cheese bread first, open and continue with step 5.)
>
> Andy
> Inspired by Om
>
> And then their's YOUR version...?

I can't eat tuna anymore, but I suppose it's a good thing. I love it, but
like so many other foods, it just doesn't like me back. I'm so jealous of
people who can eat darn near anything. :-(

kili

"Andy" <q> wrote in message ...
> Omelet said...
>
> > 2 tbs. dill relish
>
>
> Whoa! The first two replies recommend relish. Why hasn't that occurred me
> before?!! I'll never know. ;D
>
> Thanks,
>
> Andy

I always used to put relish in my tuna salad; it just wasn't tuna salad
without it.

kili

"Serene" > wrote in message
...
> On 19 Jan 2007 11:53:15 -0800, "itsjoannotjoann"
> > wrote:
>
> >
> >Ok, here's mine:
>
> And mine:
>
> 1 can chunk light tuna (I *hate* albacore -- it seems too dry to me)
> 1 tablespoon mayonnaise
> LOTS of chopped onion
> 1 teaspoon sweet pickle relish
> Optional: chopped celery, chopped bell pepper (fresh or roasted),
> minced tart apple (usually only if we don't have relish)
>
> Serene

Apple! That's interesting. Heck, it's often used in chicken salad, why not
tuna!? I would have never thought of that.

kili

"TammyM" > wrote in message
...
>
> "Andy" <q> wrote in message ...
> > Green Death tuna sandwiches
> >
> > Ingredients:
> >
> > 1 12 oz. can (340g) Solid white tuna (albacore)
> > 1 medium avocado
> > 3 tablespoons mayo (or to a smooth "glop" consistency)
> > 2 tablespoons minced celery
> > 1 teaspoon minced jalapeno pepper (or not)
> > 1 hard boiled egg (or not)
> > 1/4 teaspoon white pepper
> > Your favorite bread, toasted
> > Slices of your favorite cheese
> > Lettuce (or not)
> <snip>
> > And then their's YOUR version...?
>
> I'm a bit of a TS purist :-) Albacore tuna, a BIT of mayo (nothing
> gloppy!!), some sweet pickle relish and maybe, MAYBE, a little finely
> chopped onion.
>
> That's it! No cheese (unless I'm making a tuna melt which I rarely do),
no
> toasted bread, just a couple of slices of soft, fresh, homemade bread.
>
> Good thing I just had lunch or I'd be jonesing for a TS sandwich!!
>
> TammyM
>
>

For me, the bread *has* to be toasted, unless, I'm doing a melt. I love the
crunchiness of the bread with the gooshy tuna mix.

kili

"Serene" > wrote in message
news
> On Fri, 19 Jan 2007 22:06:42 +0100, "Jke" >
> wrote:
>
> >Gosh y'all are making this complicated; here's my version:
> >
> >canned tuna
> >mayo
> >capers
>
> I *loathe* capers.
>
> > s+p to taste
>
> Canned tuna is so salty already, as is mayo; I can't imagine adding
> salt.
>
> Serene

I agree about the salt and pepper. Capers have their place, but I wouldn't
put them in tuna salad. I like them (sparingly, mind you!) with smoked
salmon, onion slivers, cream cheese on a toasted bagel. I just can't see
them in tuna.

kili

In article >,
Serene > wrote:

> On 19 Jan 2007 11:53:15 -0800, "itsjoannotjoann"
> > wrote:
>
> >
> >Ok, here's mine:
>
> And mine:
>
> 1 can chunk light tuna (I *hate* albacore -- it seems too dry to me)
> 1 tablespoon mayonnaise
> LOTS of chopped onion
> 1 teaspoon sweet pickle relish
> Optional: chopped celery, chopped bell pepper (fresh or roasted),
> minced tart apple (usually only if we don't have relish)
>
> Serene

I presume that is green apple???

Wow.

I've put sliced apple in dad's stir fry once and he loved it. :-)

I've got to experiment with apples more.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> wrote:


> And then their's YOUR version...?

Onion

In article >,
"Jke" > wrote:

> Gosh y'all are making this complicated; here's my version:
>
> canned tuna
> mayo
> capers
> s+p to taste

Capers... Now there is a thought!

I've never used capers for anything...
I'm open to more ideas and I need to google.

I've no clu' as to what capers even are. <G>

Mom used to buy them jarred, and my sister ate them that way. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Serene > wrote:

> Canned tuna is so salty already, as is mayo; I can't imagine adding
> salt.
>
> Serene

Body builders eat a LOT of tuna.

One trick to de-salt it is to dump it into a screen strainer...

and rinse it well.

Canned tuna in water helps some, but canned low sodium tuna is assinine
in price!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
notbob > wrote:

> On 2007-01-19, Andy <q> wrote:
> >
> > And then their's YOUR version...?
>
> It's gotta have sweet relish

I like it, but my wife absolutely detests it. We compromise, and leave
it out.

:-)

In article >, Andy <q> wrote:

> said...
>
> >
> > Andy wrote:
> >> Green Death tuna sandwiches
> >
> > An appropriate name.
> >
> > *snip ghastly ingredient list.
>
>
> Post something food worthy for a change?


Hasn't yet. First person in my KF.

In article . com>,
"itsjoannotjoann" > wrote:

> Omelet wrote:
> >
> >
> > I like the celery seed substitute and the addition of shallots.
> > I generally have those on hand.
> >
> > I've seen two recipes so far using boiled egg and I'm dubious about that.
> >
> > What does it add? Texture, or flavor, or both?
> >
> > Peace, Om
>
>
> I reeeeeeally do like the addition of shallots. It gives it that nice
> mild oniony flavor without the super strong aftertaste the next day.

I have to be careful with fresh RAW onions. ;-)
I might be tempted to saute' them before adding them to tuna salad.

>
> Wellllllll, it may be a regional thang, but I've always seen and eaten
> tuna salad with eggs. Everybody I know makes it that way, even the
> restaurants around here. It does add some texture, flavor, and it does
> a bit of stretching on that can of tuna. If you are dubious about
> adding it to yours, just try one boiled egg and see if you like it. If
> it's the recipe for you, next time add two boiled eggs.

Oh I'm a serious egg lover. I only asked because I'd never tried it.
I currently have an EXCESS of eggs on hand.

Just give me an excuse to hard boil those buggers. <G>
I'm trying to stick back to low carbing and eggs are not a bad thing.

Neither is canned tuna.

>
> Just last week I made tuna salad for my week-end shift here at work. 6
> cans of albacore tuna with all the appropiate ingredients. And I truly
> believe making it the night before it is to be consumed blends the
> flavors and it's muuuuuch better.

I agree. That works with a lot of stews and soups too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

kilikini said...

> For me, the bread *has* to be toasted, unless, I'm doing a melt. I love
> the crunchiness of the bread with the gooshy tuna mix.
>
> kili


OH kili!!!! WHY OH WHY DIDN'T YOU MARRY ME????? Instead of that fat man?????
[SOBS]

Andy

In article >,
Omelet > wrote:


> I've seen two recipes so far using boiled egg and I'm dubious about that.
>
> What does it add? Texture, or flavor, or both?

Both. There's egg salad and tuna salad. Then there's the combo. I
like it.

kilikini wrote:

> "Serene" > wrote in message
> ...

> > 1 can chunk light tuna (I hate albacore -- it seems too dry to me)
> > 1 tablespoon mayonnaise
> > LOTS of chopped onion
> > 1 teaspoon sweet pickle relish
> > Optional: chopped celery, chopped bell pepper (fresh or roasted),
> > minced tart apple (usually only if we don't have relish)
> >
> > Serene
>
> Apple! That's interesting. Heck, it's often used in chicken salad,
> why not tuna!? I would have never thought of that.

I put apple in tuna salad as well, along with celery. No onion because
I hate it. I also prefer chopped pickles rather than relish, as the
latter doesn't have the texture I prefer.




Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 19 Jan 2007 15:57:54 -0600, Omelet >
wrote:

>In article >,
> Serene > wrote:
>
>> On 19 Jan 2007 11:53:15 -0800, "itsjoannotjoann"
>> > wrote:
>>
>> >
>> >Ok, here's mine:
>>
>> And mine:
>>
>> 1 can chunk light tuna (I *hate* albacore -- it seems too dry to me)
>> 1 tablespoon mayonnaise
>> LOTS of chopped onion
>> 1 teaspoon sweet pickle relish
>> Optional: chopped celery, chopped bell pepper (fresh or roasted),
>> minced tart apple (usually only if we don't have relish)
>>
>> Serene
>
>I presume that is green apple???

Yeah. One day, James noticed we didn't have any relish. He was making
salmon salad, and decided Hey, a tart green apple kind of has
sweet-picklish qualities, and it'll add some crunch. Since then, we
do it a fair bit of the time.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com