Sometimes in the summer I find cooking a daunting experience, probably because my kitchen isn't air conditioned and when I turn on the oven or stove the whole room heats up to 100 degrees. It's uncomfortable, to say the least... no one likes to sweat while they cook.
Luckily, this week's episode is perfect for summer because there's no actual cooking involved, which means those of you who, like me, live in places without central air, will be able to stand in your kitchen and assemble this dish without boiling or melting. HURRAY!
I make my tuna with pickle relish and green apples because I like it sweet and tangy. That said, I look at this recipe as a tuna template, so my recommendation is to start with 1 Tbsp of everything (sweet relish, mayo, mustard), and adjust accordingly. Want it sweeter? Add more relish. Tangier? More mustard. Less crunchy? Omit the celery. You see where I'm going with this.
Final note: The recipe below has minor changes in measurements as I realized there needed to be a little more actual tuna in the bowl if the salad's going to last for 4-5 days.
Cheers all! Ingredients:
- 2 to 3 large cans of white Albacore tuna
- 1 large red onion, diced
- 1 green apple, diced
- 3 to 4 stalks of celery, chopped
- 1 Tbsp Dijon mustard, plus more to taste
- 1 Tbsp mayonnaise, plus more to taste
- 1 Tbsp sweet pickle relish, plus more to taste
- salt and pepper to taste
Open tuna cans, put tuna in a bowl. Chop the apple, onion and celery, add to tuna. Add 1 Tbsp of mayo, mustard and relish. Taste, and continue to add based on your liking. Add salt and pepper at-will.