Saturday, February 20, 2010
tuna salad+ roasted carrots and potatoes
This is the first time we've made tuna salad in the dorm, but at home it's a staple of our diets. It's an easy way to use up the random scraps of food that accumulate in the back of the fridge, and it's hard to go wrong with it. In my opinion, the only way you can really make a bad tuna salad (besides maybe putting peanut butter in it. although who knows, that could be delicious) is to put too much mayonnaise in it. We here at Chez Twin do not allow any mayonnaise to darken our doorstep (and that's harder than it sounds. Sometimes it tries to force its way in. It's diabolical, that mayonnaise) because it is disgusting. But I guess if you like mayonnaise you could add that too our recipe. Just don't try bringing any of your salad to Chez Twin.
-1 can tuna
tomato salsa (like the runny kind you get on nachos at baseball games. We used TJ's "salsa authentica")
-1/2 can black eyed peas
combine all ingredients in a bowl and mix together
We served our tuna salad with potatoes and carrots, roasted in the oven at 400 degrees for 45 minutes with salt, pepper, olive oil, and herbes de provance.
p.s. i actually do enjoy a tuna salad sandwich if its made with just enough mayonnaise to hold it together but no more...i had no idea rita had such a vehement anti-mayonnaise stance. -Lola