Meal No. 401: Inaugural Making of Tuna Salad

While I can certainly eat it, I will also acknowledge that I am not really the biggest fan of tuna salad. I love chicken salad, but tuna salad usually has enough of a fish taste to it that it throws me off when used as a light salad or sandwich filling or cracker-topper.

Still, with all the traffic in and out of the Roediger House of late, and wanting to have snackables on hand, I decided to go with the trusty recommendations of Cook's Country and prepare what they label "The Best Tuna Salad." It went into the fridge and was ready for appetite suppressing and repair, whenever the occasion called for it.

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"The Best Tuna Salad," from Cook's Country, August-September 2010, p. 17.