She totally ate the tuna yesterday – no questions asked. Today? Nuh uh. She tried to pick out all the minuscule little onion bits and pile them neatly on her napkin. Mind you – I totally included celery too. I can’t stand celery but E does, so I included it as a disguise. Nope. No doing. She saw through the ruse.
Springtime Tuna adapted from America’s Test Kitchen
6 5oz. cans of Tuna packed in water, drained
1 cup Mayo
2 ribs Celery, chopped fine
1/4 cup Red Onion, minced **Omit if feeding any 7 year olds
1/4 cup Sweet Relish
1/4 cup Parsley
3 Tablespoons Lemon Juice
1/2 teaspoon Dijon mustard
1 clove Garlic, minced
1/2 Granny Smith Apple, chopped in small cubes
1/3 cup Golden Raisins
1- The trick to this tuna is drying out the tuna after you drain it. I dump it out into paper towels, then squeeze it. Then I squeeze it again through my hands. I dump the now-dry tuna into a medium sized bowl. Everything else goes into the bowl too. Then mix it up and serve. I think it tastes better if it has a chance to sit and meld a bit, but feel free to eat it with a spoon straight outta the bowl.