Chef Pierre is not involved in making the Perfect Tuna Salad Sandwich but that's ok because the richies haven't cared how much they insult him with the pittance of a salary they pay him and he puts a little arsenic in their food each day. We would tell them but, naturally, we don't like them either.
The current perfect tuna salad requires:
Tuna - it doesn't get thrown out to feign liberalism as that only means stupid liberalism if you will throw out a perfectly good can of food. If you must chuck it, send it to a food bank.
Celery - for a little texture and a wee bit of taste thus making this the only known application for celery.
Peanuts - for a crunchy texture and a bit of different flavor.
Raisins - for some surprising sweetness you did not expect in a tuna salad.
Mayo - of course and not some damn low-fat mayo either. Who knows what they put into that crap instead. We suspect crushed beetles.
Yevette was not so taken with this mix until the celery and she even did that preparation herself whereas usually it's the Silas Special Recipe for solo preparation. I only had to sing out, 'what do you think about some celery,' and she didn't have to think on it for long.
Those are the mandatory ingredients but that list begs for jacking it about in some way.
Black olives - seems like a good touch with a different but not overpowering taste. Green olives would be too much but black olives just right.
Banana peppers - may be too much but used sparingly could bring some nuance. This thought is somewhat weak.
Crushed red peppers - maybe a little bit of heat but not too much and this could be novel since no-one expects that in a tuna salad and we do like surprises.
From there maybe it tries cilantro and things which might be cool but I'm not precisely sure what they will do. This is Mad Scientist cooking but there's only one time in at least ten years of mad science in the kitchen in which the experiment was so bad I couldn't eat it. There are actually few bad reviews but that likely means I don't take enough chances rather than I take too many.
The current perfect tuna salad requires:
Tuna - it doesn't get thrown out to feign liberalism as that only means stupid liberalism if you will throw out a perfectly good can of food. If you must chuck it, send it to a food bank.
Celery - for a little texture and a wee bit of taste thus making this the only known application for celery.
Peanuts - for a crunchy texture and a bit of different flavor.
Raisins - for some surprising sweetness you did not expect in a tuna salad.
Mayo - of course and not some damn low-fat mayo either. Who knows what they put into that crap instead. We suspect crushed beetles.
Yevette was not so taken with this mix until the celery and she even did that preparation herself whereas usually it's the Silas Special Recipe for solo preparation. I only had to sing out, 'what do you think about some celery,' and she didn't have to think on it for long.
Those are the mandatory ingredients but that list begs for jacking it about in some way.
Black olives - seems like a good touch with a different but not overpowering taste. Green olives would be too much but black olives just right.
Banana peppers - may be too much but used sparingly could bring some nuance. This thought is somewhat weak.
Crushed red peppers - maybe a little bit of heat but not too much and this could be novel since no-one expects that in a tuna salad and we do like surprises.
From there maybe it tries cilantro and things which might be cool but I'm not precisely sure what they will do. This is Mad Scientist cooking but there's only one time in at least ten years of mad science in the kitchen in which the experiment was so bad I couldn't eat it. There are actually few bad reviews but that likely means I don't take enough chances rather than I take too many.
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