Well hallo dere.
Not sure if you can tell by now but I love things that are easy to make. The easier and tastier food is, the rounder I get. Keke. Round.
This is a good “healthy” snack. I put “healthy” in quotes because it really depend on how much may-O you put into this delicious fresh yummy concoction. The more you put the creamier it gets!
I grew up eating tuna with mayo and celery and I’m not going to say it was horrible but it wasn’t freaking delicious either. It was like…just OK.
Then…I met this girl named Cristina. She changed my life. She opened the doors to canned-tuna heaven and showed me that you CAN elevate canned tuna and make freaking delicious. She made tuna with all the Mexican flavors I love…and then I decided…I have to make my own.
I came, I saw, I conquered that BEEZIE.
The good thing about this recipe is it is a base. You can tweak it anyway you want based on your taste buds. I can’t say every time I make this it tastes the same, but I can say, that every time I make it, I love how delicious it is with some Pretzel Crisps or Salt and Pepper Kettle chips. Yum. Remember! I said “healthy”. Feel free to judge me. 😉
OKIE. So here goes!
CHOP CHOP CHOP! I know its super tempting to throw this all into the food processer…but don’t do it. Fight the temptation. You’ll need a bigger dice then the food processor will give you because you want a good nice crunch and texture. TRUST ME! IT’S WORTH IT
So. Here we go!
Main Ingredients: (as usual…I forgot something…)
Mayo and Garlic Salt not shown… -_-**
Start chopping the living lights out of these veggies….
For those who don’t know how to cut celery cause it’s all weird shaped:
Turn on an angle and chop into strips
DEN WAHLAH! NOW RIDICULOUSLY EASY TO CHOP INTO TINY CRUNCHY SQUARES OF FLAVOR!
Such pretty colors! Add the canned Tuna…
And MIX the beH-gi-ta-bles all up!
Look at all the colors! So pretty! And tell me that doesn’t smell amazing.
Ok. This is where I secretly like to lie to myself and tell myself I eat healthy and only add a bit of mayo. But it always ends up the same. I always start with ½ of a HEAPING cup of mayo…
Then I spread the love…and then I realize….there isn’t enough love in there. So I end up adding a tablespoon at a time.
And then I end up…with me have had added a total of 1 cup of Mayo…LOL. #healthyfail
If you fail like I do. Let’s fail proudly. And be proud and fat and happy. YAH!
Make sure you toss in at least ½ teaspoon of salt or more to taste. THEN. WAIT for it….THROW IT IN THE fridge. It needs to SIT in the fridge for at least 3 hours prior to consuming. If you have patience for overnight, then that is better. The flavors need time to merry and be happy! Give it some TIME!
Then. Indulge with some Pretzel Crisps (I buy the Everything flavor) or Kettle chips. Whatever your hearts deepest desires are.
Dancing Tuna in your mouf!
Difficulty level: EASY
Serving: Total a little under 3 lbs (sounds a lot but it’s really not!)
Prep Time: 30 minutes
Cook time: none
4 Cans of 5 oz Tuna in water
4 stalks of celery
1 medium onion or a little over half of a large one
1 bunch of cilantro (or less to taste)
1 small Persian cucumber (not shown and optional – I only do it sometimes but don’t do too much because cucumbers can be overpowering!)
1 serrano pepper (optional)
1 cup of Mayo (start with ½ and add to taste)
½ Teaspoon of Garlic Salt
Chop all veggies. Put in mixing bowl. Add tuna.
Add Mayo and Salt, mix.
Refrigerate for at least 3 hours to overnight.
Last Tidbid: I actually tend to eat this with crackers over in a sandwich. If you do want to eat it in a sandwich, make sure you get a nice strong bread that can hold up to the juices of this tuna. Also, when you refrigerate the tuna, it will secret water from the veggies, just mix prior to eating.