Tinfoil Chef

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I’ve always been a seafood lover. I honestly can’t remember a time that I didn’t like fish and I’d say that one of the only seafood dishes that I would hesitate to even try is sushi. I’m sure it’s just wonderful for those who like it but somehow I just can’t wrap my mind around the idea of eating raw fish. I wouldn’t do that anymore than I would eat raw beef. The entire concept is just plain unpalatable.

Anyway, back to the seafood. My enjoyment of seafood started with the basic, not very fancy tuna salad and progressed to just the tuna and it’s gone on from there. I’ve had a variety of different kinds of fish ranging from things like catfish and trout to cod, sole, halibut, lobster, crab and a bunch more. One time I even had a shark steak. Of course, living as far away from the places where seafood is plentiful and less expensive, I sometimes feel like I’m undergoing a kind of addiction treatment only the addiction in question is seafood.

The basic tuna salad starts out with a 6.5 oz can of tuna (the kind packed in water! Fish don’t live in vegetable oil, they shouldn’t be packed in it.). Drain the tuna and add a couple of chopped hard boiled eggs and a quarter cup of chopped celery and 2 tablespoons of reduced calorie mayo. Mix well and refrigerate until you’re ready to serve.

It’s great by itself or on sandwiches. I personally prefer a good multi-grain wheat bread or a hearty dark pumpernickel and some mustard.

Technorati Tags: tuna+salad, seafood, fish, recipe, diabetic+friendly, sandwich

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