Frank's Fresh Tuna Salad

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by Frank Davis

wwltv.com

Posted on April 6, 2011 at 5:41 PM

Updated Monday, Jun 13 at 1:41 PM

     Fresh yellowfin or blackfin tuna, lots of fresh-chopped yellow onions (about a cup's worth), at least 3 or 4 ribs of fresh celery finely chopped but still coarse enough to be crunchy, 8 perfectly-boiled hard eggs crumpled in chunks, and almost a whole pint jar (maybe a little more) of Blue Plate Real Mayonnaise, along with my Seafood Seasoning, some fresh-ground black pepper, a skosh of sea salt, and a sprinkling of paprika to dress it off!  That's how you make my fresh tuna salad.  And very few things taste better!
     Once everything is prepped and ready, begin adding them to a large mixing bowl (by the way--the tuna is slowly poached in just enough water containing a mere skosh of liquid crabboil to give it a "taste").  After the poaching, remove the fish, let it cool, then flake it with a couple of dinner forks.
     At that point, add in the rest of the ingredients one at a time, mixing and tossing as you go.  Then when the blend is complete and uniform, cover the container with plastic wrap and stash it in the fridge until thoroughly chilled.
     When you're ready to eat, slice a fresh lemon in eighths, make a sandwich with right out the bag Bunny Bread (or a stack of saltine crackers), squirt on a tad of fresh lemon juice, and pig out! 
      Oh, wow!  Dat's a sammich!!!!

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