Tuna To The Rescue!

 

Long morning of pre-Christmas errands. Hungry. Eat out? 

Hmmm . . . Would be expensive 

and not as nutritious as home cooking.

                     

So I resisted and ten minutes after I got home 

had this on the table. 

Okay. I admit this recipe is a bit of a throw-back to the 1960s or early 70s. Some of you closer to my age will
remember . . . You know, the decade when moms did some pretty crazy things with canned tuna.

 

You can't really blame homemakers of that decade for their weird experimentation. Pre-packaged convenience foods of all kinds were experiencing a surge in popularity nearly 20 years after the initial flood had hit supermarket shelves----in most cases straight from military commissaries.

Consumption of canned tuna soared in the years after the two world wars---when it had first been introduced on a wide scale, providing a high-protein, portable and convenient food for soldiers in the field. By 1954 the world’s largest tuna producer and consumer was the United States. Back then the standard can contained seven ounces of tuna. In the 70's most major producers reduced their can size to 6 ounces---prices moving in the opposite direction, of course!! And by 2010 major tuna fish companies had quietly downsized cans from six to five ounces.

Even though those interesting congealed creations may not appeal to today's fastidious foodies, don't throw out the tuna with the gelatin molds just yet!! Wild-caught and properly canned tuna is still one of the highest quality convenience foods around. And, notwithstanding shrinking cans, it's a great value. A 3-ounce serving contains a whopping 25 grams of protein, 1,300 mg of omega-3s, an impressive amount of vitamin D and is a good source of selenium.

I always keep canned tuna in the pantry. It's just so easy and versatile. And, I'm not ashamed to admit I make my tuna salad pretty much the same way my mom did (does). Why not? It tastes great! And as mom's learned more about healthy food choices, she's come on board with a few upgrades herself, using organic ingredients, adding in more fresh, raw veggies, and being a bit more adventurous with the seasonings.

Other than substituting a cream cheese/yogurt combo for the mayo (I was out, but I prefer mayo---these replacements yielded results a bit too rich and tangy) this is what I include most of the time. (Not pictured: onion and a good quality relish--I experiment with ethnic varieties a lot.)

I mash egg yolks in with the wet ingredients and mix the chopped egg whites in with the veggies and tuna.

Here are some ways I've gotten adventurous with the can myself---a lot prettier than my standard mix!

Source: Nugget Markets. Recipe HERE

Source: Good Food. Recipe HERE

Source: Simply Quinoa. Recipe HERE

Don't you wonder if people in the future will look back at these recipes as funny and unappetizing!! Surely not!!! You think . . . ? Maybe . . . ? NO!  Certainly these are timeless! Hmmm . . . but don't we always say that about interior design, architecture, hair and clothing styles . . .