Category: Eggs

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Jack’s Tuna Fish

2 six ounce cans tuna fish packed in water
1/3 C mayonnaise
1/2 apple unpeeled, small dice
1-2 T sweet or red onion, small dice
1-2 T dill pickle juice
2 small dill pickles, small dice

2 eggs
Salt and pepper

  1. Place the eggs in a small sauce pot with enough water to cover.  Bring to a boil.  When the water starts boiling, turn the heat off and cover.  Allow to sit for 10-11 minutes.
  2. After 10-11 minutes drain the eggs and immediately immerse into an ice water bath for several minutes.  Peel, dice and set aside.
  3. In a medium bowl add the onion, pickles, apple and pickle juice.  Mix well.
  4. Drain the tuna thoroughly, then flake into the bowl of vegetables/fruit.  Mix well.
  5. Add the egg, mayonnaise and salt/pepper to taste.

 

This post is the second tuna fish posting of the day.  I lost the first one.  Honest.  So in a fit of anger I went to the kitchen to make tuna fish.  I screwed it up.  The eggs didn’t cook completely.  It was only then that I realized I had written wrong directions on how to fix the eggs in my first post.  Divine intervention I guess.

I never ate tuna fish with apples in it before I got married.  Now I can’t eat tuna fish without apples in it.  If I’m out of apples, I don’t make tuna fish.  I never understood that a good tuna salad had more tuna than mayonnaise.  During my college years The Truck would show up on College Avenue around 11 pm.  I loved their tuna subs at 2 or 3 in the morning.  The Truck’s tuna salad was always the cheaper light chunk tuna in oil with a lot of mayonnaise.  The ratio was probably 2 parts mayo to 1 part tuna.  On a 12 inch white french loaf.  It was like eating a tuna flavored mayonnaise sandwich.  No wonder I topped the scales at 370 pounds, but I digress.

So I’m making two more eggs and I ask my lovely wife of too many years,

“Is this your recipe?”

“No, it was my Dad’s recipe.”

“But your Dad couldn’t cook.  He couldn’t even make coffee!”

“He could make tuna salad.”

Thanks Jack.  Great tuna salad recipe.

Tips:

Mayonnaise should be to taste.  Use only as much as you like.  Or for a low calorie version, substitute plain low fat yogurt (at your own risk).  I’ve used yogurt in the past and I prefer mayo.  Do not use Miracle Whip.  I hate Miracle Whip.  Add parsley if you’re inclined to do so.  Garlic powder adds a nice touch.  Also try curry powder or chili powder for a nice change of pace.

But don’t use Miracle Whip. 

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Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

2/3 cup whole wheat flour

1/3 cup all-purpose white flour
1/3 cup quick-cooking rolled oats

1/4 cup toasted wheat germ
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup buttermilk
2 tablespoons cooking oil
1/2 cup low fat milk

In a medium mixing bowl stir together flours, rolled oats, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, buttermilk, and oil. Add
egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy
skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly
bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with
remaining batter.

Weekend guests at the house are treated to a rather substantial breakfast before they head back home.  The menu varies but usually consists of pancakes or waffles, scrambled eggs or omelettes, sausage or bacon, toast, breakfast potatoes (if I wake up early enough), juice and plenty of hot coffee.  This pancake recipe started as a variation of an old recipe from Jane Brody called Wholesome Pancakes.  There’s not much difference between her recipe and mine, so I figured I better give Jane some credit.  This morning we had omelettes because the fresh mushrooms, red peppers, sweet onions and cheddar-jack cheese said OMELETTE.

Prep Tips – Mix the dry ingredients for the pancakes the night before and add the wet in the morning.  Crack your eggs the night before too.  Rinse and slice your veggies first, then saute in a little butter or margarine.  Set aside.  Start your pancakes next.  After the first batch comes off the griddle, start cranking out the eggs.  Skip the potatoes because they take too long to cook, everyone will complain, you won’t need them anyway and they won’t be missed.

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