Sometimes you just need a classic, quick, and simple lunch and this recipe is just that. There is something a little different in this from what you are used to but I’m sure you’ll love it.
What you’ll need:
- 1 can solid tuna in water
- 1 celery stalk
- 1 tablespoon mayo
- 1 tablespoon sour cream
Sour cream, you ask? A long time ago, my grandma was making this for lunch and realized she ran out of mayo! So what did she do? She looked in the fridge, substituted the rest of the mayo with the sour cream, and this is how my family has been making it ever since.
First off, open the can of tuna but leave the lid on. Over the sink, press the lid down and drain all the water out of the can. Put the tuna in a bowl and break up the chunks with a fork. Next, chop the white end off of celery stalk, cut the stalk lengthwise and then slice it in to pieces. Mix however much you want in with the tuna ( I used about 2/3 of mine).
Lastly, mix in 1 tablespoon of sour cream, 1 tablespoon of mayo, and a few cracks of pepper. Mix until you can’t tell the tuna apart from the mayo and sour cream. Eat right away or put it in the fridge for later (this will last up to 1 week in the fridge). Serve with crackers, toast, or eat it plain and enjoy!!