I was in the mood for some tuna salad, but I don’t much care for tuna packed in water – which is what most manufacturers offer these days. I suppose they – and the buying public – thinks it’s healthier, but olive oil is good for you, a vital oil in a diet. But much to my surprise – at Wal-Mart no less – I saw a stack of tuna fish cans from StarKist packed in olive oil. Upon further inspection, I saw it was yellowfin, an excellent quality tuna. The cans were a couple bucks each which I figured meant a step up from the 69-cent stuff – mushy and tasteless when packed in water. So I bought three cans of StarKist Selects, made a batch of tuna salad and it was the best I have ever eaten, anywhere.
When Nancy made her sandwich, she squirreled away the tuna, claimed it as her own and then finished it off.
If you like tuna fish, you have to try this. It is StarKist Selects, packed in extra virgin olive oil, and it’s yellowfin tuna. The tuna is tightly packed, but in oil, an excellent source of protein and Omega-3s. It is simply perfect.
Everybody has their own recipe for tuna salad, but here is nine.
Perfect Tuna Salad
3 cans StarKist Select Yellowfin Tuna
2 hard-boiled eggs
1 C Mayo
2 T dill relish
1 T dried onion flakes
S & P to taste
Mix it all together, let it age in the fridge for a couple hours. Then toast 2 pieces of bread, smother the bread in mayo, pile on the tuna salad and dig in.