Friday, January 18, 2013

Tuna Salad

Last week I found a ham on sale and picked it up.  We ate and ate ham.  We had potato and ham soup, ham with collards I had frozen from our New Year's Supper, ham by itself for a snack, and ham sandwiches.  I am hammed out!  :)  I still put three small bags in the freezer with the ham bone for future meals.  That $11.00 has served us well as I have striven to stretch our groceries to the max!

Then I cooked a whole, organic chicken that I found on sale for just under $6.00 a while back.  I had it stored up in the freezer for a rainy day.  heehee!  Little did I know it would really get used on a rainy day!  :)  We ate chicken noodle soup for two or three meals, and half of that chicken is in the freezer to use for a future casserole that will provide another two meals.  Now I am chickened out, but eating healthy and frugally can be done!

Today, I wanted something different and easy for lunch.  I just didn't want to make a mess.  I spied a can of tuna tucked away on the lazy susan, and I reeled that fish in.  It was mine for the fixin'!  I have always loved tuna salad, and, surprisingly, my children do too!  I prefer it on soft, white bread, but we ate our last slice of bread yesterday. ( I guess I need to get in the kitchen tomorrow and see if I can whip up a loaf since I really don't want to go to the store in the midst of this horrible flu season.)  We ate it with soda crackers which happens to be my second choice anyway.  :)

I'm sorry I didn't pretty it up more, but by the time I got through throwing it together, my sugar had dropped too low, and I was trembling like a leaf.  I was just ready to eat!

Now, you have to remember that I am a southern cook.  I don't come from a fancy background, and I cook like I was taught...southern, simple, country....:)  There is nothing fancy in this salad, but I will tell you the secret to good tuna salad is the salt.  If enough is not used, the salad is always going to taste bland and flat.

Tuna Salad
1 large can of tuna packed in water
1/4 -1/2 cup mayonnaise, depending on how creamy you prefer.  Use plain yogurt for a low-fat option.
1 stalk of celery, chopped
4 oz. dill relish or 1 large dill pickle, diced
1 boiled egg, chopped
salt and pepper to taste, remember to use enough salt

Combine ingredients in a bowl and serve right away or store, covered, in the refrigerator. Serve on a sandwich or with crackers.

Mmm!  It is so good!  I don't eat it often, but I love it when we do!  Happy mixing, and....

Until we meet again, may you be blessed!