There's something stalwart and ordinary about tuna salad. It's not the most exciting of things, let's face it. It's homely and sensible, perfectly respectable and good-for-you, but maybe the slightest bit plain. If tuna salad was a person, the person would be an L.L. Bean shopper. You know? Okay.
That said, it may be hard for some of you to get excited about this recipe. I can tell you why it excited me, and it's for the dullest of reasons: my husband is a vegetarian, but now I have a job cooking (among other things) for his grandma, who will eat anything. I am, in fact, her personal chef. This is how I choose to see my job. Spread open before me now is every enticing meaty recipe I've ever laid eyes upon, possibilities, all. It's not that Patrick was particularly adamant about keeping our kitchen vegetarian, (in fact, he never said a word to that effect) but it's just, well, I'm not about to tackle a sumptuous and fussy Bon Appetit recipe for myself. But for Pearle? For Pearle, anything.
It's been so long, purchasing and opening cans of tuna fish was a thrilling experience. Hoo, boy.
In the end, my conclusions are as follows:
1. I really need to get more
2. I will never make a different tuna salad in my life, ever.
Dijon-Cilantro Tuna Salad adapted from Bon Appetit, April 2009
1/2 cup plain nonfat yogurt
6 tbsp sweet pickle relish
4 tbsp dijon mustard
2 5-oz cans solid albacore tuna, packed in water, drained
1 cup celery, chopped
1/2 cup finely minced red onion
1/2 cup chopped cilantro
Mix together yogurt, relish, and mustard. Add the tuna and mix well. Gently stir in the rest of the ingredients. Toast the bread for extra points, and serve.