When I was younger, I wasn’t a fan of foods like tuna sandwiches or egg salad. I was repulsed by the combination of smooth and crunchy textures. Nuts in cookies? Gag me. (Actually, I still don’t really prefer that combination). Macaroni salad with crunchy onions or celery? …It made me crazy (I was also more dramatic when I was younger).
Mix with canned tuna (my preference is the wild caught, packed in spring water, BPA-free can).
Add: dill weed and black pepper.
Add: Vegenaise and mix with a fork.
Optional: Add diced hot peppers (Joe does this. I usually forget).
I’m not providing measurements because I never measure these ingredients. You’ll know when it’s right, and it seems like everyone has their own preference about mayo saturation (Joe and I keep it a little on the dry side).
The end product looks like this:
Or, if you add turmeric and curry powder (like I did on Thursday), it looks more like this:
So….tuna is pretty ugly. But it can be delicious in moderation (if you’re into the seafood thang).
Let me show you a teaser from today’s spin-off on the Pimp Your Tuna concept…
Do you have any tips for tricking yourself into thinking you’re eating larger portions than you really are?
Any guesses about the secret ingredient above (yes, that’s avocado…spinach, tomato, onion, lemon juice….and?)?
Today was a great day for me—I hope it was for you too!