Who Needs Mayo Anyway?


Tuna without mayo?


I was craving tuna salad earlier this week.  It’s not often I want tuna from the can.  I think I built a distaste for it after living off of it in my college and post-college days, then eating a lot of it in the early years of our marriage.  In college and post-college, I mostly just mixed it with mayo and ate it on top of Diamond Bakery Soda Crackers.  Or by itself on top a bowl of sticky white rice.  I know it’s not the healthiest, but when you’re working your way through college in a minimum wage job to pay for tuition, books, rent, and food…well, food usually becomes whatever you can get cheap.

We don’t have mayo in the house.  Since I discovered how to make it, I generally don’t buy it because we don’t eat a lot of it.  At least I don’t.  I cleared off one of our counters (no mean feat with all the stuff in the kitchen that still doesn’t have a home, yet) and set up my blender.  I was a bit excited.  I haven’t used homemade mayo to make tuna salad and I was interested to see how the two would blend.  I’ll be in the dark on that mystery for a while.  The mayo never emulsified.


Tuna salad without mayo on Mary's Gone Crackers

It was an easily stressful situation.  Plan gone very awry.  However, there were times I had no mayo around and mixed up tuna without it.  Sometimes I use just fresh lemon juice and cracked pepper.  This time, I just used relish.  I didn’t use any other seasonings since Mary’s Gone Crackers are savory, especially the onion flavored that I buy.   It turned out to be an easy to make lunch that satisfied me enough to let me get back to the business of unpacking.