AH-mazing Tuna Salad

While I normally pride myself on having a well-stocked kitchen, today was one of those rare days when I was scraping the bottom of the barrel. So, as dinnertime crept ever closer, and my tummy started grumbling, my mind struggled to come up with a way to combine the odd items in my pantry and fridge into some semblance of a real meal. "Protein," I thought, "I want protein." But, alas, having not purchased groceries in almost two weeks, both my fridge and freezer were devoid of meat. As I rummaged through my pantry, looking for something - anything - that appealed to me, I found it: tuna!

"Tuna?" you say, "Really?" Oh. Yeah. Within seconds, I had a game plan and my final results were simple and delicioso! Read on for my recipe!

AH-mazing Tuna Salad

2 - 5 oz. cans tuna, drained
1.5 tbs. mayo
1.5 tbs. horseradish sauce (which I ALWAYS keep on hand)
1 tsp. lemon juice
2 tbs. red onion, minced
1/4 tsp. dill
salt
fresh ground pepper


1. Place tuna in a non-reactive bowl.

2. Add mayo, horseradish sauce, and lemon juice. Mix until well-blended.

3. Mix in onion.

4. Add dill. Taste. (It's always good to taste as you go; otherwise, you're cooking blind!)

5. Add salt and pepper to taste.

Serve as is, over salad greens, or on toast. Store leftovers in the fridge for two to three days.

Helpful hints:
- Use a non-reactive (like glass or plastic) bowl. When you mix high-acidity foods (such as lemon or tomato) with metal, your dish can take on a metallic taste - bleh!
- Normally, I'm not a fan of lemon (neither is Suanne, for that matter); however, it does have some helpful uses. I add a touch of lemon just about anytime I use frozen or canned seafood. It seems to restore some freshness to the meat. And if you only use a small amount, it's usual undetectable.