Is anyone else allergic to fish, with the exceptions of tuna & shrimp???
You all don't know how much I love & miss the taste of deep fried buffalo catfish...flavorful, crispy cornmeal battered crust...tender, juicy white fillet...and a couple of dashes of original Louisiana hot sauce.
Longing for some kinda of fish, coupled with it being too hot to really cook anything, I ventured back to the Chicken of the Sea. Not as exciting to the taste buds, as catfish; but it was pretty good.
This recipe is egg-less (which is perfect, as I don't really care for hard-boiled egg whites in salads. Yolks I love, especially in potato salad.) & gets better the longer you allow the flavors to marry in the fridge. I made this a day in advance, but it seems the flavors were greater on Day 2.
There's a little tangyness & freshness from the lemon juice & a little sweet from the relish. Next time, I'll probably add more Tabasco, for a little more kick.
Here's the Recipe: (adapted from food.com, by Kittencal)
3 (5 ounce) cans solid white tuna
2 green onions, finely chopped
1 small stalk celery, finely diced
2 1/2 tablespoons fresh lemon juice
1/3 cup mayonnaise
3 tablespoons sweet pickle relish
1/2 teaspoon fresh ground black pepper
1/4 teaspoon mustard powder
3 drops Tabasco sauce
seasoning salt (to taste)
• Place in a bowl & flake with a fork
• Add in all remaining ingredients & mix until well combined
• Cover with plastic wrap & chill for at least 2 hours (more is even better!)
• Serve salad on toasted wheat bread with lettuce &/or tomato
I wanted to try making a tuna melt, but didn't. I never had one before, and I have a hard time imagining warm tuna salad + melted cheese together.
I must add that I can't even think about tuna, without also thinking about Miss Gerri!
Skip to 5:11, and watch the hilarity...LOL
Why'd she stomp his sandwich like that?! LOL