My embellishment of the classic Tuna Salad my mother made
|20 ozs.||Tuna, canned, well drained, *see Note|
|1/3 cup||Celery, chopped|
|1/3 cup||Onion, chopped|
|1/3 cup||Tomato, chopped and drained|
|2 slices||Cheese, **see Note|
Hard boil the Egg and cool completely.
Drain the Tuna and even press it to extract as much of the liquid from it as you can, especially if it is packed in water. Flake into a 2 quart or larger bowl.
Peel and finely chop the cooled hard boiled egg and add it to the bowl.
Fine chop and measure the Celery and Onion and add to the bowl. Likewise the Tomato, but drain before adding to the bowl.
Cut the Cheese slices into 1/4 inch squares, separate and add to the bowl.
Measure the Mayonnaise. Press the Garlic with a garlic press and stir along with the Salt into the mayonnaise.
Add the mayonnaise mixture to the bowl then stir to blend well all the ingredients in the bowl.
Cover and refrigerate before serving.
* Originally this recipe called for three cans of Tuna. That was back when each can was 7.5 ounces. When they reduced the contents to 6.5 ounces, even 6 ounces, I stuck with three cans. Now I see the contents have shrunk to 5 ounces so I'm using 4 cans. I changed the recipe to say 20 ounces and I'd suggest you use whatever you can get in whole cans close to 20 ounces, plus or minus 4 ounces. Do manufacturers think we are stupid or that we do not notice these things? Like the one pound bag of Lays potato chips which is now 11 ounces?
** Use whatever kind of cheese you like best. I typically use CoJack Cheese cut in one ounce slices and that is what is assumed in the nutritional information calculations.
I like this in a sandwich made from toasted bread or open face on toasted english muffin halves.
Yield: 3 cups
Nutrition Facts per Serving:
20g Fat (60.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
3 1/2 Lean Meat
3 1/2 Fruit
1 1/2 Fat.
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