Has this ever happened to you?
It’s lunchtime and you have a real hankerin’ for something mayonnaisey. So you head down to your local deli to scope out the options. Chicken salad? Not for you, veggie-roo! Egg salad? Uhhh, not with that hardened thick yellow crust on top! Tuna salad? Eh, sure, why not?
So you order yourself a tuna salad sandwich or maybe a tuna melt and wait patiently for it to arrive at the pick-up counter. You’re gearin’ up with excitement, your stomach is a-rumblin’, you can hardly contain yourself as you watch them wrap up your sandwich in thin parchment paper.
You get outside, skip your way back to the office, bunker down in your cubicle (and hope your co-workers aren’t offended by the fishy smell), unwrap your creation and take one big, hearty bite…
But then, it comes. Not the soft, flaky texture of bread. Not the smooth, creamy taste of tuna salad. Nope. Crunch crunch crunch…
It’s celery. How. dare. they.
Who’s brilliant idea was it to start adding celery to tuna salad and when did it become a standardized acceptable thing to do? Straight blasphemy if you ask me; there is nothing about celery, tuna, and mayo that would EVER go together.
I’m sick and tired of this bastardization of tuna salad. Sick, I tell you! I’m putting my foot down, foodies… it’s time to get serious.
When I studied abroad in London, there was a fair amount of culture shock. Sure, the Brits talked funny and drove on the opposite side of the road. And yeah, everyone had bad teeth and mispronounced our president’s name as “bare-ick o-BAM-a.” But there was one Britishism that just totally floored me…
They put sweet corn in their tuna salad.
Those clever Brits! I have never experienced such a perfect addition to tuna. The texture of the corn blends right in with the salad, but provides just enough sweet flavor to balance out the tang on the tuna and mayonnaise. It was heaven. Trust me, when I wasn’t eating my weight in baked potatoes (readily available at any local deli), I was scarfing down sandwich after sandwich of tuna salad with corn.
Luckily, such a creation is super simple to whip up at home, and perfect for nights like this one where I’m hot and sticky from the gym and don’t want to turn the oven on.
I’m not a huge homemade sandwich eater, so I like to find different vehicles for my tuna salad. Since these sorts of nights make me want to take big, desperate bites of cold vegetables much in the same way you’d eat an apple or an orange, I went for making tomato boats! Take a looksie:
Sweet Corn Tuna Salad Stuffed Tomatoes
- 2 cans tuna fish, drained
- 1/2 cup frozen or fresh corn kernels
- 2 tablespoons mayo
- 4 medium to large tomatoes
- 1 teaspoon paprika
- 1 teaspoon chile powder
- salt and pepper, to taste
- Hollow the tomatoes by cutting a 2 inch diameter circle at the top of the tomato (using the stem as the center of the circle). Cut deep enough to extract most of the core of the tomato, without puncturing the bottom or sides. Put the hollowed tomatoes upside down on a plate lined with paper towels to let the wet insides drain.
- If using frozen corn, place the kernels in a microwave safe dish and add a tablespoon of water. Microwave on high for 45 seconds, until kernels are no longer frozen (they don’t have to be hot). Drain any excess water.
- Using a fork, combine the corn, tuna, mayo and spices until well blended.
- Stuff a large spoonful of the mixture into each of the tomatoes, just enough so that the tuna is almost overflowing from the top.
- Serve on a bed of fresh lettuce, if you like. Makes a good lunch or warm weather dinner.