Lately, I am hungry all the time. And, certain foods set off hunger pangs in me like nothing else. Mostly fish. For instance, when Tiffany posted all about her sushi dinner, I almost lost it. I spent a good hour that morning wondering how I could get my hands on some safe-for-pregnancy sushi (meaning the veggie kind) for breakfast.
The other day, my friend told me that when her mom was pregnant, she had a serious craving for tuna salad sandwiches. I swear to you – a light turned on. I had to have it. And, after consulting my OBGYN, I did. (I get paranoid, okay!?)
Tuna salad sandwiches were a staple growing up. My mom made it best. Tons of onions and celery for the best crunch possible. She also kicked it up a notch with some jalapeno and red pepper flakes. I wouldn’t do it any different – well except that I do.
I start with the basics.
Tuna, onions, celery and serrano. These days, you cannot give me enough spicy food.
And I cannot be content with a tuna salad without some grass. The
sticky icky good stuff.
Can you guess this ingredient without clicking here?
Then, some standards in my tuna salad.
I don’t like my tuna salads too mayo-y. I hate seeing a tuna salad just drowning in mayo. And, I personally don’t like using so much mayo in my food. In fact, I haven’t eaten mayo since this post.
My favorite half substitute for mayo is dijon mustard – especially in my tuna salad.
It is rich like mayo but also packs a flavor punch. This allows me to use the bare minimum of mayo possible for my tuna salad.
What you get in the end is a satisfying and comforting tuna salad made to quell any craving.
Until the next one strikes. I’m thinking anchovy pizza. Anyone?
- 2 (7 oz) cans of chunk light canned tuna, drained well
- 1 stalk of celery, finely chopped
- 1/4 cup chopped onion, finely chopped
- 1 hefty tsp of dried dill
- salt, to taste (start with a pinch and move up)
- 1/2 tsp garlic powder
- 1 tsp red pepper flakes, adjust to taste
- 1 tbsp dijon mustard
- 1 tbsp mayo (I used Hellman’s with olive oil)
- Combine all ingredients and mix. Add more or less dijon mustard and/or mayo to your desired creamy-ness consistency.
Are you a fan of tuna salad? Any substitutions you make? Been craving anything lately?