Have I ever introduced you to Child No. 3? Oh, I’m sure I have if only briefly. Blair. My beautiful, bright-eyed third of three. Still considered my baby, even as she approaches double digits. Highly inquisitive. Funny. Mother hen. Accomplished grazer. Nicknamed “junior” by the hubby because she’s so much like her momma–especially when it comes to sleeping (gets a solid 10 each night) and eating (lover of mass quantities of all things edible).
On the eating front, her habits are so closely aligned with mine they’re downright frightening! Take this tuna salad for instance. She eats it one of three ways: on Triscuits, preferably the Garden Herb variety; between two slices of lightly toasted bread with a handful of crunchy potato chips tucked inside; or scooped directly onto those crunchy (and sturdy) kettle potato chips. Just like me. And … and … also just like me, she’s happy to eat it for b-r-e-a-k-f-a-s-t, lunch, dinner or a snack. Yeah, that tuna-for-breakfast thing really grosses out the hubby. But after almost 20 years of watching me start my day with whatever’s in the fridge, you’d think he’d been used to it! Of course, I’m not expecting the rest of you to swap out your oatmeal or bacon and eggs for tuna salad. Just know my family’s classic tuna salad recipe is here whenever the urge strikes.
Tuna Fish Salad Recipe
2 5-ounce cans albacore tuna, packed in oil, drained and flaked
2 stalks celery, finely chopped
1 bunch green onions, thinly sliced
4 hard boiled eggs, peeled and chopped
1 tablespoon finely chopped fresh parsley (or 1 teaspoon parsley flakes)
1 teaspoon dried oregano leaves
1/3 cup mayonnaise (or more to taste)
Salt and pepper to taste
In a medium bowl, combine tuna and next six ingredients (through mayo). Season to taste with salt and pepper. Refrigerate until ready to serve. Makes 4-6 servings.