Tuna salad sandwich

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This is my tuna salad sandwich. Or, more appropriately, half a sandwich.

There's also a version that I now prefer that has pickled jalapeño, pickled banana peppers and sriracha: spicy tuna salad.

It's one slice of Barowski's wheat bread, cut in half. My bread is almost always frozen, so I wrap it in plastic and defrost it at room temperature for 1 to 2 hours.

And it's a half can of tuna. Specifically, Wild Planet albacore tuna in water. It's sustainably caught, low in mercury, packed in BPA-free tins, and very delicious. I take the other half of the can, vacuum seal and freeze it. I defrost the vacuum sealed tuna in cold water for 1 to 2 hours.

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My tuna salad, starts out fairly normally with tuna, celery and mayonnaise. And I add salt, freshly ground black pepper and cayenne pepper. And, the secret ingredient from  Mom's tuna salad, Kraft Catalina salad dressing. It's a little weird, and it makes the tuna salad pink, but it really is quite tasty. 




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This page contains a single entry by Rick Kasguma published on December 10, 2011 5:03 PM.

Spicy vegetarian chili with jalapeño cornbread was the previous entry in this blog.

Roasted chicken, broccoli, gravy and rice is the next entry in this blog.

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