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Tuna salad filling

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I am not a big tuna fan, at all, but Husband is, so he gets this for breakfast sometimes.  This recipe is not very heavy on mayo, plus it contains about twice as many vegetables as meat.  You will probably cringe when I tell you that I’ve never tasted it, but Husband asks for it prepared this way and no other….

To start, it’s best to take about 1/2 cup frozen corn kernels and let it thaw, but if you don’t do that, it’s fine as along as you let it sit in the fridge overnight.  Clean, halve, and chop one stalk of celery, along with the leaves if you want.  Dump into your mixing bowl along with the corn, and one sliced scallion/ spring onion.  If you don’t have the spring onion, you can grate about 1 Tbl of onion into the bowl, but I never bother with this and leave it out if I don’t have spring onions around.

Next, add in 2 Tbl of mayo, and sprinkle in some salt, ground pepper, slightly less than 1/2 tsp of garlic powder, and about 1 1/2 tsp dried parsley.  Give it all a good mix to make sure that it is combined.  Finally add one can of drained tuna (whatever is your most prefered/ ethical).  It helps if the tuna is still a little juicy, as this stretches the mayo a bit.  Flake the tuna and mix it all together until the tuna is creamed into the rest of the mixture (very smooth, no chunks of tuna hiding about).  If you need to add a bit more mayo, you can, but just enough to bind.

Leave overnight in the fridge to let the corn thaw, if necessary, and give a final, good stir before serving.


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