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 currently have some time, I was looking on the web yesterday. On the lookout for fresh, exciting ideas, inspirational dishes that I’ve never tested before, to surprise my family with. Looking for a while but couldn’t come across too many interesting things. Just before I wanted to give up on it, I found this scrumptious and simple treat simply by chance. The dessert seemed so fabulous on its image, it called for instant action.

It absolutely was easy to imagine how it is made, its taste and just how much my hubby will probably like it. Mind you, it is quite simple to delight the guy in terms of desserts. Anyways, I visited the site: Suncakemom and used the detailed instuctions that were combined with impressive pictures of the process. It really makes life quite easy. I could imagine that it is a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may typically have gross hands thus i sincerely appreciate the commitment she put in to build this blogpost .

With that said I am empowered to present my very own recipe similarly. Many thanks for the concept.

I was fine tuning the main recipe create it for the taste of my family. I must tell you it was an incredible success. They loved the taste, the structure and enjoyed getting a sweet such as this during a lively week. They ultimately demanded more, more and more. Thus the next time I am not going to commit the same mistake. I’m likely to double the amount to make them happy.

tuna salad recipe first posted on SunCakeMom.

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.