Tuna salad is an American classic, brought together by the cooperation of nations in the same way the mayonnaise binds together and enhance flavors.

As I lately have some time, I had been searching on the internet last week. In search of new, exciting tips, inspiring recipes that I have never used before, to surprise my loved ones with. Looking for a long time yet could not discover too many interesting things. Just before I thought to give up on it, I ran across this delicious and simple treat simply by luck at Suncakemom. It seemed so delightful on its image, that required instant action.

It was simple enough to imagine the way it’s made, its taste and just how much my hubby is going to love it. Mind you, it is very easy to delight him in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyway, I got into the webpage and then followed the step by step instuctions that were coupled with impressive pics of the process. It really makes life much easier. I could suppose it is a bit of a effort to shoot photographs in the midst of baking in the kitchen because you most often have gross hands and so i really appreciate the hard work she placed in to make this blogpost and recipe conveniently implemented.

With that in mind I am empowered to present my own, personal recipe in a similar way. Many thanks the concept.

I was fine tuning the initial formula to make it for the taste of my loved ones. I’ve got to mention it was a terrific outcome. They prized the flavor, the structure and enjoyed getting a delicacy such as this during a hectic workweek. They basically demanded more, a lot more. Hence next time I’m not going to commit the same mistake. I’m gonna twin the amount .

This Tuna salad avocado recipe is from SunCakeMom.

Open the tuna cans and filter the liquid out.

While the tuna is drying prepare the rest of the ingredients. Make mayo if necessary, shred the carrot and dice the celery. If necessary check how to make mayonnaise in the Low Carb Condiments section.

Place the tuna, mayo, carrot and celery into a bowl.

Mix everything together until getting a uniform texture.

Open canned fish shouldn’t be kept long in the fridge so prepared tuna salad should be used up as soon as possible. Keep it in an airtight container in the fridge and definitely not longer than 6 days.

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