Tuna Salad Recipe

Tuna salad is an American classic, brought together by the cooperation of nations in the same way the mayonnaise binds together and enhance flavors.

As I most recently have some time, I had been surfing on the internet a few days ago. Looking to find fresh, intriguing thoughts, inspiring dishes that I have never tested before, to treat my loved ones with. Hunting for quite some time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I discovered this yummy and simple treat simply by accident on Suncakemom. It seemed so yummy on its pic, that called for immediate action.

It absolutely was not so difficult to imagine how it’s created, its taste and how much my husband will probably enjoy it. Actually, it is very simple to please him when it comes to puddings. Yes, I am a lucky one. Or perhaps he is.Anyhow, I went to the blog and followed the detailed instuctions that have been combined with superb photos of the procedure. It really makes life less difficult. I could imagine that it is a bit of a hassle to take pics in the middle of cooking in the kitchen because you normally have sticky hands so that i sincerely appreciate the hard work she put in to make this blogpost and recipe conveniently implemented.

That being said I’m inspired to present my personal formulas similarly. Many thanks the thought.

I was fine tuning the initial mixture to make it for the taste of my loved ones. Need to say that it was a terrific outcome. They enjoyed the flavor, the structure and enjoyed having a treat like this in the midst of a busy week. They quite simply requested more, many more. Thus next time I am not going to make the same miscalculation. I am gonna multiply the amount to get them pleased.

Thanks for SunCakeMom who made the tuna salad egg recipe a reaility

Open the tuna cans and filter the liquid out.

While the tuna is drying prepare the rest of the ingredients. Make mayo if necessary, shred the carrot and dice the celery. If necessary check how to make mayonnaise in the Low Carb Condiments section.

Place the tuna, mayo, carrot and celery into a bowl.

Mix everything together until getting a uniform texture.

Open canned fish shouldn’t be kept long in the fridge so prepared tuna salad should be used up as soon as possible. Keep it in an airtight container in the fridge and definitely not longer than 6 days.