Hey everyone, sorry I’ve been a bit MIA…..this trend may well continue for the rest of the week, with the exception of today’s Nana recipe. I’m just taking a little time to read and try to get things organized. And maybe some time to start thinking about my summer garden.
That’s not to say I haven’t been cooking some. I made Nana’s best chocolate chip cookies for the winner of the bake sale ($40 to benefit victims of the earthquake/tsunami in Japan! Woot!) I made a nice batch of chile verde–eventually you’ll get the recipe for that. And I made Nana’s tuna salad for sandwiches last weekend for my menfolk who continue to work on my back room.
Tuna salad is pretty much a no-brainer and I know that everyone knows how to put together a serviceable mixture for a sandwich. But to me, tuna salad isn’t right unless it’s Nana’s. And that means it contains apples. Apples?
Let’s get started.
Nana’s tuna salad contains apples, celery, onion, mayo, mustard, salt and pepper. It’s got that special sweet-and-savory thing going for it.
You can use whatever canned tuna you like. For sandwiches, I tend to favor whole albacore packed in water. The chunk kind is a bit mushy for my taste. In green salads, I prefer oil-packed tuna, also the whole fillet.
I usually put the tuna in the bowl and break it apart with a fork. Then add the apples and vegetables, then the mayo/mustard/salt/pepper to your personal liking. I use Dijon mustard, but you can use your favorite.
Pile onto your sandwich bread and add some lettuce, red onion, tomato or whatever it is that you prefer on your sandwich. For the ones shown, we went plain with some mixed greens. Leftover tuna salad is also delicious on some mixed greens with a little vinaigrette.