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 recently have a little time, I had been searching on the internet a few days ago. Attempting to find fresh, exciting tips, inspirational recipes that We have never tasted before, to treat my family with. Looking for a long time unfortunately couldn’t find too many interesting things. Right before I thought to give up on it, I came upon this delightful and easy treat simply by chance. The dessert seemed so mouth-watering on its snapshot, it called for immediate action.
It had been simple enough to imagine the way it is created, its taste and how much my husband will love it. Mind you, it is quite easy to please him in terms of desserts. Anyways, I got into the website: Suncakemom and simply followed the precise instuctions that have been accompanied by great snap shots of the operation. It just makes life faster and easier. I can suppose it is a bit of a hassle to take photos down the middle of cooking in the kitchen because you normally have sticky hands so I seriously appreciate the commitment she placed in to make this post and recipe easily implemented.
With that said I am inspired presenting my personal recipe in a similar fashion. Appreciate your the concept.
I was tweaking the initial mixture create it for the taste of my loved ones. I’ve got to mention it had been a terrific outcome. They prized the flavor, the consistency and loved having a treat such as this in the middle of a lively week. They basically demanded more, more and more. So next time I am not going to make the same mistake. I’m going to twin the amount to make them happy.
This recipe was inspired by tuna salad egg recipe from 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.