Not agnes' tuna salad sandwich
Sandwiches
I have a thing about mayonnaise: it’s disgusting. I offer no apologies for this, if I wanted to eat spoons full of soybean oil, I’d go buy some soybean oil at the supermarket. Of course, this doesn’t apply to the good stuff – that homemade mayo consisting or raw milk and farm fresh eggs. I’ve yet to secure another raw milk hookup since mine died last year from being old enough to have signed the birth certificate of the baby Jesus (RIP Agnes, your scotch-soaked, foul-mouthed advice will always be missed ). Barbarians don’t run the farm I get eggs from. Likewise, they give the hens the cool season off because chickens aren’t supposed to lay eggs all year. Duh. <br />Regardless: I’m adverse to things like mayo in slaws, tuna and chicken salads, and the like. I like a cleaner, lighter and brighter taste and texture where you feel like you’re actually eating tuna instead of glopping scoops of mayo with tuna and company mixed in. This tuna salad recipe answers the calls for substantial texture, outrageous flavor, and (not usually something I give a second thought to) calorie count . Using a combination of canned and frozen veggies as well as some fresh stuff, this delicious tuna salad can be had year round. Born of the south, having never really travelled, and used to traditional southern cooking, Agnes would have rejected this stuff as “not even good enough for the damn pigs to eat.” This recipe uses olive oil instead of mayo, and eschews almost all of the traditional ingredients of tuna salad for a clean, refreshing product that is so delicious, you’ll have a second sandwich. <br />
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