Welcome to Barbee's Blog!
A Window On My World

This is not a daily blog.
Posts will be published on occasion and irregularly as I am able.
Some of these posts are from my web site The Garden At Crocker Croft.
Barbee's Little Shop Is the sales branch of my blog and web site. divider

Saturday, February 07, 2015

Tuna Salad

I always enjoyed my mother's tuna salad. Sometimes we stuffed tomatoes with it and served it on a lettuce leaf; sometimes we used it as a filling for sandwiches putting a lettuce leaf in there too. I especially enjoyed a serving on my plate all by itself which I forked onto saltine crackers and ate, one after the other -- enjoyed most if accompanied by sweet iced-tea and plenty of lemon. Ah, memories! So many memories are linked to food.

My favorite memory of a meal like that is of my grandfather. Our house was next door to my grandparent's house on Grandfather's farm. I spent a lot of time at their house. More than once I saw Granddaddy (as I called him) eating salmon salad, with crackers, and big glasses of iced-tea with fragrant lemons. They didn't make it with tuna like mother did, actually, sometimes mother made it with canned salmon, too, bones and all, she said the calcium was good for us. Crunchy pecans camouflaged crunchy bones, could hardly tell they were in there.

Granddaddy worked hard on the farm and when he ate his meal described above he ate with apparent relish... and smacking! That fascinated me; we were not allowed to smack at my father's table. Did Granddaddy make it look good! Then I would go home and ask mother to make some for us.

On the farm were a few wild pecan trees that gave the sweetest, fullest, juiciest, though small, pecans. It was an annual ritual to gather them up, and the shelling went on for what seemed like forever. We always had plenty of pecans. I think of that when I see packages of shelled pecans in the grocery store priced at, or above, $6.00 a pound. Mother used them every way she could think of, she even put them in the tuna salad. I remembered that today when I made mine without pecans. Mine was good, but not as good as mother's... the pecans were missing; there is something about the blend of flavors with pecans that makes it extra good.

Mother never put grated onion in hers because my father didn't like onion, but I have eaten tuna salad made by other people that seemed to have a tiny bit of grated onion, and I think a little fresh onion flavor added to it is good. But, today I made mine like mother made hers, except I had no pecans. (Actually, I forgot the pickle, too, but can add it tomorrow.)

Here is the way I like to make it:
16 oz., or larger, can of water packed white tuna
4 hard boiled eggs chopped
A large handful of stuffed olives cut up but not too small (depends on the size of olives, small ones can just be halved)
3 or 4 sweet (cucumber) pickles chopped
1 small fresh apple or 1/2 large, chopped (peeled or unpeeled - your choice)
3 or 4 ribs of celery chopped - depending on size
1/2 cup of broken pecans
Grated carrot (just a little to make it pretty, and it's good for us)
A goodly shake of black pepper - or to taste.
We do not add salt, the olives are salty, and celery is tasty and high sodium.
We use Kraft's Miracle Whip salad dressing, but you use mayonnaise if that is your preference. I used 3 heaping tablespoons.
Stir together well. Then it's ready.

I think it is better the second day. I like it for breakfast. When I went back to college at age 40, I made a point to eat it for breakfast if I had an exam or studio presentation and critique that day. I truly believe it helped. Our four teenagers teased me and told me tuna is an "upper". I thought they were just playing with me and giving me a hard time, but they could be right. It seemed to work.


Vetsy said...

Now I'm hungry for sure! I just posted a comment about your yummy homemade Marshmallow treat, now I'm tempted to go out and get me some pecans and tuna! Sounds lip smacking good!

Thanks for sharing your lip smacking story and recipe. I'm going to try this one too.

Lucy Corrander Now in Halifax! said...

Hurray, hurray, you are here, Barbee!

Your tuna salad is exotic compared with mine!

Pecans . . . living next door to your grandparents. You paint a picture-book childhood.


Balisha said...

I just love reading your posts again...and the tuna salad sounds so good. I'm hungry right now and could go for a tuna sandwich. I love the olive addition. Joe would like that too. Thanks for the delicious recipe...Balisha

joey said...

Hi Barbee! Always a favorite and sounds delicious but tempting, especially when hungry and on the way to bed.

Barbee' said...

Hi Everyone, thank you for stopping by. And, for leaving comments. Not much for this gardener to post about right now, so I think of food. Thinking about it makes me hungry. Oh, boy! It's lunchtime, but the tuna salad is all gone.

Life Coaching said...

I just made this as a last minute lunch for tomorrow. I froze it and tomorrow the salad will serve as an ice pack to keep my other food cold. I'm going to eat it on a whole wheat pita bread with lettuce and tomato. Unfortunately I didn't have any cottage cheese, so I added a little extra mayo (I actually used lemonaise from Trader Joe's to be a little healthier) and it tastes great! I like the different flavor the capers and dill add. Can't wait to try it with the cottage cheese. Thanks Elise for another great recipe.

Barbee' said...

Life Coaching, your version sounds so good. I may have to try it. Clever idea about the freezing. Now you have made me want tuna again. :)

A Brit in Tennessee said...

Ooh, goodness this sounds spectacular.
I too like pecans in most everything, I buy ten one-pound bags every Christmas from the Lions Club, by Thanksgiving they have all been used up.

Vicki Lane said...

I never thought of pecans in tuna salad -- I'll have to try that. I use lots of onion and cut up sweet/hot pickles and homemade mayonnaise. Sometimes egg and sometimes not. Some with celery.