I was wrong, y'all. Wrong.
I don't even know how it made its way onto the menu for tonight. Somehow it came up while I was sketching out the week, and Matt thought it sounded good. I kind of glanced at a few recipes on Pinterest this evening for quantities, but ultimately just threw in whatever I wanted to. And it was so good. Baby-who-always-wants-protein very much approved, Little Bear ate his entire sandwich, and I (thanks to baby) had to pack up the leftovers immediately so I didn't eat it all before Matt could have some when he got home from class.
Good, easy, and Lenten. The perfect food.
Tuna'n'egg salad
3 hardboiled eggs, peeled
1 can (5 oz) tuna, drained
1 tablespoon mayonnaise
3 baby dill pickles, diced
Pepper to taste
Mash up eggs, then add everything else and mix together.
Makes enough for 3-4 sandwiches, depending on the appetite of the people.
I served it on sandwich buns with lettuce and a slice of cheddar, but it would also be good on lettuce as a salad, or on crackers. Or just out of the bowl with a spoon...
So I thought exactly the same thing as you growing up, except opposite... I grew up loving egg salad (with bacon when it wasn't a Friday!) and despising tuna salad. Then when I married Joey his family introduced me to tuna-egg salad. Before I tried it I thought it sounded like the most revolting thing ever. But now I love it! Here's our (base) recipe in case you want to try it out:
ReplyDelete2 hard-boiled eggs
1 can tuna, drained
mayo
pickle relish
1/2 green apple, diced tiny (it sounds weird, but it adds such a delicious crunch!)
a couple slices of onion, diced
celery, diced
(you can choose just one or any combination of the above three crunchy ingredients)