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 lately have some time, I was surfing on the internet the other day. Attempting to find fresh, stirring thoughts, inspiring dishes that I’ve never used before, to treat my loved ones with. Searching for quite some time yet couldn’t find any interesting stuff. Just before I wanted to give up on it, I came across this fabulous and easy dessert simply by chance. The dessert seemed so delicious on its image, it called for rapid actions.
It was not difficult to imagine just how it’s made, its taste and how much my hubby will probably love it. Mind you, it is very easy to delight the man when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the site: Suncakemom and simply used the precise instuctions which were combined with nice images of the procedure. It really makes life much simpler. I can imagine that it is a slight effort to shoot snap shots down the middle of cooking in the kitchen as you will often have gross hands and so i sincerely appreciate the commitment she placed in to make this post and recipe conveniently followed.
With that in mind I am inspired to present my personal recipe in the same way. Thanks for the idea.
I was tweaking the initial mixture create it for the taste of my family. I must mention it turned out an awesome success. They prized the flavor, the structure and enjoyed having a sweet such as this in the middle of a lively week. They ultimately requested even more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m likely to double the volume .
More tuna salad recipes like this 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.