Tuna salad. Brings back memories for me. I've always loved it. Today author Peggy Ehrhart offers her own version of it.
Peggy Ehrhart is a former college English professor who now devotes her time to writing mysteries and playing blues guitar. She’s the author of the Maxx Maxwell blues mystery series featuring sexy blonde blues-singer sleuth Elizabeth “Maxx” Maxwell. Sweet Man Is Gone, which takes its title from a Muddy Waters song, appeared in 2008, and Got No Friend Anyhow is due in January 2011.
Visit her on the web at http://www.peggyehrhart.com/ .
Peggy says . . .
my sleuth Elizabeth “Maxx” Maxwell is too busy with her band to think about food. She lives on eggs, tuna salad sandwiches, and the occasional batch of Chinese takeout. When I’m busy writing, I make up a quick batch of this tuna salad and it lasts me about three days, one sandwich a day. If there are a few spoonfuls left, I make a tuna-melt on day 4—grilled cheese with a bit of tuna salad between two layers of cheese.
I like this recipe so much that I served tuna salad sandwiches at the launch party for Sweet Man Is Gone and I got a lot of nice comments.
Maxx Maxwell’s Tuna Salad
1 5-oz. can of tuna packed in water. The cheap flaky kind works better than the expensive chunky kind.
3 tbs. mayonnaise
2 tbs. sweet pickle relish
½ tsp. salt
a few grindings of black pepper
¼ to ½ tsp. Tabasco
Separate the lid completely from the can when you open the tuna so you can use it to press down and squeeze out all the liquid. Dispose of the liquid.
Now mix everything together in a small bowl.
Make sandwiches using good-quality white or wheat bread. The tuna salad is also good on toast—and I butter the toast before adding the tuna salad. For an afternoon snack, spread it on crackers. I prefer the simple water crackers that don’t add a lot of their own flavor to distract from the tuna—but you can experiment.
Visit her on the web at http://www.peggyehrhart.com/ .
Peggy says . . .
my sleuth Elizabeth “Maxx” Maxwell is too busy with her band to think about food. She lives on eggs, tuna salad sandwiches, and the occasional batch of Chinese takeout. When I’m busy writing, I make up a quick batch of this tuna salad and it lasts me about three days, one sandwich a day. If there are a few spoonfuls left, I make a tuna-melt on day 4—grilled cheese with a bit of tuna salad between two layers of cheese.
I like this recipe so much that I served tuna salad sandwiches at the launch party for Sweet Man Is Gone and I got a lot of nice comments.
Maxx Maxwell’s Tuna Salad
1 5-oz. can of tuna packed in water. The cheap flaky kind works better than the expensive chunky kind.
3 tbs. mayonnaise
2 tbs. sweet pickle relish
½ tsp. salt
a few grindings of black pepper
¼ to ½ tsp. Tabasco
Separate the lid completely from the can when you open the tuna so you can use it to press down and squeeze out all the liquid. Dispose of the liquid.
Now mix everything together in a small bowl.
Make sandwiches using good-quality white or wheat bread. The tuna salad is also good on toast—and I butter the toast before adding the tuna salad. For an afternoon snack, spread it on crackers. I prefer the simple water crackers that don’t add a lot of their own flavor to distract from the tuna—but you can experiment.
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