Some of them scare me.
And one in particular puts me into a deep coma when I try to watch it.
I leave the mystery of which one is which to you.
(Except for birds…that fear is straight up diagnosable.)
I politely put on my best fake smile & told myself to just eat it & hold my breath so I wouldn’t taste it too much…
Yeah, like a 5 year old.
Don’t judge me.
then I chewed it a little…
So this recipe is pretty damn easy to make. I mean you chop everything up in equally small bits then throw in all the rest of the ingredients & that’s pretty much all there is to it…but that would make for a boring blog so here’s some tips I’ve developed over the years to make this salad a little more interesting.
First, the tuna.
Did I mention I hate tuna? Yeah, counterproductive to the cause, but it took me a LONG time to find just the right tuna that actually tasted like fish & not some oil soaked rendition of what a fish used to be.
I recommend any solid white tuna, packed in water, no salt added. This one from Trader Joe’s is not only one of the least “fishy” tasting tunas I’ve found but it’s also pretty easy on the wallet. I know people love them some Wild Planet Tuna but I’m not paying $6 for canned fish…
I’ve got bills.
Tip: Drain the water before adding it to the bowl! It’s not cute to eat watery tuna salad.
It’s where all of the vitamin goodness hides.
Tip: I use persian cucumbers because they are a little sweeter which I think goes well with the tart/sweet green apples. They also have a thinner skin than regular cucumbers which eliminates the need to peel them & they also have less seeds than regular cucumbers which keeps the crunch-factor at a maximum.
Tip: Cut the celery stalks lengthwise into thin strips then chop them up. It makes controlling how big they are a lot easier to chop into small bits.