A recipe for tuna salad
Turns out my brother is pretty smart. And better yet he's been good enough to share some of his secrets with me over the years. For example, I asked him how to develop some discipline and he recommended starting with something small like keeping my apartment tidy, picking up at the beginning/end of the day (Still working on this).
Now one day, I was belly aching about being too round (or fat as I call it as I slowly loose site of my belt). He didn't lecture me about good nutrition and working out, he just mentioned that his daily routine is a bit of cardio in the morning to listen to his podcasts/books on tape and then a couple of tuna sandwiches throughout the day. But instead of saying "tuna sandwich", he said "gourmet tuna salad". Which sounds great.
I'm actually a fan of gourmet tuna salad and have made some good stuff in the past, but hadn't really bothered with anything recently. Like in the past 5 years. Maybe ten. The first batch I made failed due to the lousy can opener that wouldn't. Soggy tuna want you not. And I made it more soggy will poorly drained crushed tomatoes. So burned by that experience was I, that it was another month before I tried again.
And it is a good thing I did. Cause the recipe below is the most ultimate delicious tuna salad experience ever. Period. (That's MUDTSEE. for short)
Seems pretty standard... tuna, red onion, celery, chop mix... but what sets it off is the Dijon mustard. Now, I don't really care for mayo. No mayo, no soda are the last vestiges of my don't sacrifice mayo/soda at the temple theory developed in the early '90s. So I've always used Grey Poupon in my tuna salad. And it was good. But this time... this time I had legit french dijon. Like from Dijon. Don't ask how I got it (ok it was at the store), but I'd had this for... ooh 3 years? Even travelled in the great move in September when I migrated downtown. Its getting old, perhaps that was the secret, truly aged Dijon mustard. So future but now today expiration date almost came and went (though I don't think mustard goes bad, fingers crossed) and I mixed that into my tuna/onion/celery and creamed and creamed and mixed and mixed, added some more tuna (4 cans eventually) and lo... at the end I had a beautiful, fragrant, crunchy delicious lunch time treat. I had created MUDTSEE.
And there was great rejoicing. It is so good that I had it for breakfast the next day. And I still have some left (actually that was the plan as per brothers instructions you make batch o' tuna salad for the week) and I'll be happily savoring the textures and flavors for at least two more days.
So shorter version, find the best dijon you can, stick it at the back of your fridge, pull it out 3 years later and have some MUDTSEE. in my brother's honor.
