Tuna Salad Recipe

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 lately have some time, I was surfing on the internet last week. Attempting to find fresh, interesting thoughts, inspiring recipes that I’ve never used before, to amaze my family with. Looking for a while but could not find any interesting things. Right before I wanted to give up on it, I found this delightful and easy treat by chance. It seemed so mouth-watering on its photo, that called for rapid actions.

It absolutely was not difficult to imagine how it is created, its taste and how much my husband is going to love it. Actually, it is extremely simple to impress the man when it comes to desserts. Anyhow, I got into the site: Suncakemom and simply used the comprehensive instuctions that had been accompanied by superb graphics of the process. It just makes life much simpler. I can imagine that it’s a bit of a hassle to shoot snap shots in the midst of baking in the kitchen because you ordinarily have gross hands therefore i pretty appreciate the time and energy she devote for making this blogpost and recipe easily followed.

Having said that I’m empowered presenting my personal formulas similarly. Many thanks for the thought.

I was fine tuning the main formula to make it for the taste of my family. I have to tell you it had been an awesome outcome. They prized the taste, the thickness and loved getting a treat like this in the middle of a stressful workweek. They ultimately asked for more, more and more. Hence next time I am not going to make the same mistake. I am gonna multiply the quantity .

The origanal Tuna Salad Avocado recipe is 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.