Tuna Salad Sandwich Throwdown


Tuna Salad IngredientsIt was a hot humid going-to rain-any-minute kind of a Wednesday in the summer. My wife was going to stay at her office late then go to Lincoln Center to see South Pacific at the Vivian Beaumont theater.

I had some time before an afternoon meeting and some follow-up calls. So I jumped in a cab and went home. I’d take the conference calls and GoTo Meeting there.

But I was hungry and had about 20 minutes to kill before the 1pm meeting. It was going to be a tuna sandwich lunch. I wondered which would taste better in tuna salad- scallions or shallots (I normally use red onion).

So I whipped it up and let the flavors meld together:

Bumble Bee canned tuna in water, 1 Tbs chopped scallion, 1 Tbs chopped scallion, 2 Tbs chopped celery, 4 Tbs Hellmann’s low fat mayonaise, fresh lemon juice. Some grape tomatoes and lettuce for the sandwiches.

Divide tuna into 2 bowls, then added the scallion to one bowl and the scallions to the other. Combine half of the celery and mayo in each bowl and add a squeeze of lemon. Mix, cover with plastic wrap. Refrigerate and let sit ’till after the meeting.

The Winner is---The GoTO meting was over at about 2:10 so I had about 20 minutes until my next call. I made a couple of sandwiches and the tasting began.

As the thunder started to roll and the rain began to pour, I logged into the meeting and  decided that the shallots beat the scallions.

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