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.
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.