I detest seafood. I have always loathed seafood of any kind. My mother, of course, knew this, but it didn’t stop her from trying to pump me full of salmon at dinnertime and tuna salad on hot summer days. Because really, what could make fish any less appealing than packing it in water and mixing it with Miracle Whip and serving it on a roasting hot summer day? She did quickly learn, however, that I complained much less when she stuffed the tuna in a tomato (tomatoes make everything better) and served it with a side of pickles.
But of course, tuna is chock full of protein (about 30 grams per can). With all of the training I’ve been doing, I’ve been in need of new sources of protein, much more than I’ve been getting, particularly after long runs. And so, in honor of my mother’s birthday, on a hot August day, I decided to make tuna salad for lunch, for old time’s sake.
- 1 can tuna, drained
- Onion, chopped
- Celery, chopped
- Dijon mustard
- Red wine vinegar
- Tomato, scooped out
In a small bowl, mix together equal parts mayo and mustard. Add a splash of vinegar to thin the dressing.
In a separate bowl, mix tuna and as much onion and celery as you desire. Toss with dressing.
Stuff the tuna salad into a tomato. Serve with pickles. Know that your mother is laughing from the great beyond. Miss you, Mom.
Ok, so admittedly it’s not as gross as I remember, but that could just be the elimination of Miracle Whip. I put on too much dressing for my taste (live and learn), but using mustard and vinegar to cut the creaminess of the mayo was critical. While it was a bit better than I expected, I still need to find new and better sources of protein, ones that I don’t approach with such reluctance.