That's a classic recipe too. I like it with diced onions too, no relish.Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:49 amI've been making tuna the same way my momma made it, salt, pepper, celery and mayo.Wildcat wrote: ↑Sun Jun 27, 2021 7:47 amYou have to try it, it's great! I'm surprised you never had it this way. Seriously, I thought everyone made it with relish. Really good.Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:38 am
Pickle relish in your tuna!? Gonna have to try that..
What's For Lunch?
- Wildcat
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- Location: South Glens Falls NY
I wonder if "blame Wildcat" will become a theme here? - Fr_Tom
I'm just waiting for my kids to be old enough to appreciate a trip somewhere especially New Orleans, I planning on next summer.Wildcat wrote: ↑Sun Jun 27, 2021 7:49 amMrs Cat and I say the same thing. Maybe someday!!Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:47 amI always enjoy reading what you have to say. One of these days there is going to be a knock at your door..Citizen B wrote: ↑Sun Jun 27, 2021 7:13 am A long read about my lunch the other day:
https://labelleesplanade.com/blog/creole-italian/
The Troll Whisperer
I can do diced onions... in the summer she would make tuna macaroni salad and plop it on a platter with iceberg lettuce and sliced boiled eggs.Wildcat wrote: ↑Sun Jun 27, 2021 7:53 amThat's a classic recipe too. I like it with diced onions too, no relish.Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:49 amI've been making tuna the same way my momma made it, salt, pepper, celery and mayo.
The Troll Whisperer
- Wildcat
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I'm a tuna mac junkie!!Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:58 amI can do diced onions... in the summer she would make tuna macaroni salad and plop it on a platter with iceberg lettuce and sliced boiled eggs.Wildcat wrote: ↑Sun Jun 27, 2021 7:53 amThat's a classic recipe too. I like it with diced onions too, no relish.Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:49 am
I've been making tuna the same way my momma made it, salt, pepper, celery and mayo.
I wonder if "blame Wildcat" will become a theme here? - Fr_Tom
I'm even more delightful in person.Bruyere_Royale wrote: ↑Sun Jun 27, 2021 7:47 amI always enjoy reading what you have to say. One of these days there is going to be a knock at your door..Citizen B wrote: ↑Sun Jun 27, 2021 7:13 am A long read about my lunch the other day:
https://labelleesplanade.com/blog/creole-italian/
-- The Rhinestone Dandy.
Anything to cover up the taste of the TunaBruyere_Royale wrote: ↑Sun Jun 27, 2021 7:38 amPickle relish in your tuna!? Gonna have to try that..Bamarick wrote: ↑Fri May 28, 2021 5:54 pmI like good rye bread myself, but since my wife doesn't it's rarely bought. We were at Publix this morning where I spotted the Nan in the display of flat breads. Since neither of us had ever had it a pack of 2 large pieces was bought. The tuna salad was homemade from packaged tuna, pickle relish, a boiled egg and finely chopped onion with mayo & black pepper. It were good!
American by birth, Southern by the grace of God!
ROLL TIDE ROLL!!
ROLL TIDE ROLL!!
The only place I can get a decent tuna sandwich in New Orleans is at Panera on North Carrolton Avenue. Sometimes Sarah will order it on the Panera app on her phone and I'll walk over to pick up. She pays and I do the legwork. We share the sandwich 50/50.
Nobody in New Orleans even knows what a tuna melt is! I wish they did but it's all crab and oysters hereabouts. I'm not complaining.
-- The Rhinestone Dandy.
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I ate lunch at a harborside Greek restaurant with an old friend. My lunch was a salad called 'California Greek' which was a typical Greek salad, but with marinated grilled chicken and avocado added to it. Delicious.
As far as tuna salad goes, I'm also in the relish camp; has to be dill pickle relish, though. But I use the sweet for my egg salad.
As far as tuna salad goes, I'm also in the relish camp; has to be dill pickle relish, though. But I use the sweet for my egg salad.
Because sometimes the body just wants canned fish.