Rose is Rose by Don Wimmer and Pat Brady for July 06, 2013

glad it was tuna sandwich. and, not a philly cheese steak with peppers and onions. or, a beef on weck, or a portillo’s big beef.

I let my kitty smell my fingers when they smelled of onion once. It hurt his little nose. He was so hurt he wouldn’t talk to me for a week. He was such a sweet kitty

Hey Peekaboo, wasabi?

Jalapenos are great on a tuna sandwich. I believe they react with the lead in the tuna and turn it into lead jalapenide, which is actually a brain enhancing chemical. With some provolone, of course. Always the provolone.

From Peekaboo’s reaction it was more than a ‘hint’ of horseradish!

Some of you make strange tuna salad. All I put in mine is chopped celery, chopped bread and butter pickles and mayo.

I love it when peekaboo cat puffs. Reminds me of Julia (my icon)

Thank You!!

Poor Peekaboo, it’ll take awhile to get him out of raccoon mode, which is what I call it since my first cat tiger’s tail would get all puffy like a raccoon tail whenever he saw a strange cat lurking around the backyard.

I’ve never cared that much for tuna salad, but some of your ingredients sound intriguing (except for what I thought was “chopped bread,” when I read Sharon Hayes’ ingredients wrong).

Rather than mayonnaise, my family would use low-fat, plain/unflavored yogurt – enough to keep the tuna together without being sloppy and drippy. Some minced bread-and-butter sweet pickles and a good amount of grated Parmesan cheese added to the mixture, and voila, my favorite lunch.

at a company dinner i got some ranch for my salad and actually spit it out, commenint that it was the raunchiest ranch I ever had; i was told it was really good horse radish though……

Tuna, chopped hard boiled egg, mustard, mayo/miracle whip (whichever I have) and sweet pickle relish.

My cats get that way when we give them their flea treatments. If I get any on my hands they avoid pettings for a few days.

I only like tuna and mayo. I can’t stand the vinegar smell and taste of pickles. This goes back to how my grandmother would prepare pickles, relish and pickled peppers in the house. I still have a poster that was made from a picture of a jar of her pickled peppers. Pretty to look at, but the cooking process has put me off anything pickled for as long as I will live.

I prefer mine with the ingredients separate, and with crackers. Yes, they mix in my stomach, but if you have a reflux problem like I do, you already know what that tastes like.

Horseradish does that to me too.

My best for tuna salad was a little mayo to hold it together, stone ground mustard, dill, and sweet relish, dash of Lawry’s Season Salt and fresh ground pepper medley. Put in between two sliced Udi’s Chia gluten free bread with provolone, in a hot buttered skillet till the cheese slightly melts. Serve with Homemade tortilla chips and a cold tea.