Butter Together: This week's for'tuna': You will become hungry

 

Amelia Plair

Amelia Plair

 

 

Amelia Plair

 

 

Y'all, I love teaching, but I am glad the school year is ending. Getting up at 5 a.m., packing lunches, and working with teens all day is rewarding but exhausting, and I love that I get the summer to refill my tank. 

 

I am so excited about spending the summer home with my girls. My excitement level will last approximately three more days, at which point I will actually be at home with my girls and remember that the youngest gets up at 5:45 a.m. for reasons inexplicable.  

 

Nevertheless, once we finally settle into a daily routine, I love the rhythm of getting up and outside to play for a while before the heat becomes too much, coming in for a snack and a few chores, and lying down for a nap with my youngest after lunch. 

 

For some reason, though, lunch remains a roadblock for me. Every day, it's like I'm in denial that these children will need to eat meals not just once or twice a day, but three times, plus snacks.  

 

I am not above offering them pizza, sandwiches, or chicken nuggets multiple times a week, but those foods aren't so great for my blood sugar. It's best if I have something in the fridge that will work for my diet -- even if the kids won't eat it -- before I end up trying to parent while hot and hangry. 

 

That's why it's nice to have something on hand like this tuna salad. I don't love traditional tuna salad: tons of sweet relish and chunks of hard-boiled eggs just aren't my jam. I adapted this recipe to suit my tastes from one called Barbie's Tuna Salad on allrecipes.com. It's best if made ahead of time and requires literally no cooking ... that's my kind of lunch. 

 

 

 

KEN'S TUNA SALAD 

 

 

 

1 large (6.4 ounce) pouch white tuna, flaked 

 

6 tablespoons mayonnaise (more or less, to taste) 

 

1 tablespoon Parmesan cheese (the kind in the green can is best for this) 

 

1/2 tablespoon sweet pickle relish + 1/2 tablespoon liquid from sweet pickle relish 

 

1/4 teaspoon dried minced onion flakes 

 

1 teaspoon dried dill weed 

 

1 pinch curry powder 

 

1 pinch garlic powder 

 

 

 

  • Mix tuna and seasonings together. Add mayonnaise; I usually start with about 3 tablespoons' worth and add more as needed to moisten and hold the salad together. Refrigerate a few hours or overnight before eating. Serve in a sandwich, over green salad, or on crackers. 

     

    Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected]

     

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