... I make the best tuna salad in the world. Ask Sandy. Or Evan. Now, I know my Arizona girls (who make up roughly half my reader base) don't like fish... I KNOW! You can substitute 12 oz. chicken (cooked and diced).
This recipe is a staple in my house, plus, I really enjoy making it because I find all the chopping and dicing soothing. Weird? Quite possibly. But I turn on some tunes, sing really loudly, and choppity-chop-chop until I forget whatever's bothering me. That's right- you get recipes and pop-psychology all in one here at Dine Well!
So, my entries and pictures will never be as witty and awesome as Chanelle's... but I'll give it a whirl!
First, take 12 oz. of chunk white tuna packed in water and drain well. (Or, use chicken! Geez.) Next, chop 1/4 of a large white onion. This part is really fun for me because I get to use my Ulu knife:
After the onion, chop 1/2 a large apple:
Eat the other half of the apple while you're chopping. Decide you can't eat an apple without cheese and pause to slice a little havarti. Now, I used a Fuji apple because that's what I had, but it looks prettier if you use a Red Delicious. Next, chop 3-4 stalks of celery, to your preference. I like mine really crunchy so I use a lot! As a side note, the best way to store celery is in aluminum foil, but I have found standing it up in a mug with about an inch of water (like you do with asparagus) works just as well:
Next, fresh dill! Mmmmmm, so fresh and summery! Dill is a strong flavor so you only need about a tablespoon. The leaves off one stalk should be plenty.
Of course, since very, very few things come out of my kitchen without cheese, grate about 1/8 C parmesan or romano, or whatever hard cheese you keep on hand. Grate it finely so it doesn't soak up too much of the moisture.
Finally, add in 2 cloves minced garlic, 1 T whole-grain mustard, a generous amount of fresh cracked pepper, and just enough mayonnaise to mix everything together well. Now, this is my least favorite part because I hate mayonnaise and all it has to offer. I have to let my tuna salad (or chicken!) sit for a few hours so the flavors can settle in and I can't taste (or smell, ew) the mayonnaise. *shudder*
After a couple of hours, serve with your favorite bread or cracker. Enjoy!!