Wednesday:) What’s Cookin’ Miss Toni

8 Apr

“Recipes, we don’t need no stinkin’ recipes!”

~Toni Armenta Andrukaitis

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As promised, or threatened, depending on how you look at it, I wanted to share my awesome secret un-recipe for tuna salad. I made a whole bunch of sandwiches on Good Friday to share with my senior artists at Towne Creek.

One package of cream cheese softened. I mix and soften with my mixer to soften before adding about 1/4 jar of Miracle Whip or mayonnaise. I just used what was left in my jar. If you don’t blend the cream cheese first, sometimes the mayo doesn’t blend smoothly. (Learned the hard way)
What makes it really special, I sauté one onion and about 3 stalks of finely chopped celery. The onions brown and get sweet. Uncooked onions can be sharp and bitter. (I learned the hard way.)
Then, I added 6 cans of drained tuna. When I blended it together, it was still a little thin, so I added 2 more cans of tuna. The cream cheese will firm up when refrigerated. I kept It in the fridge until getting ready to leave, and made the sandwiches fresh. No one likes soggy tuna sandwiches. I know, that’s a lot of tuna, but I made a lot of sandwiches and had some leftover for me.
I added a little finely shredded lettuce into the mixture before spreading on the bread and buns. I waited till the last minute to make up the sandwiches.

An easy way to make a lot of tuna sandwiches for any occasion. This would work with canned or fresh shredded chicken too, it just happened to be Good Friday and I couldn’t eat meat. (So, no one eats meat.)

Of course, a lot of cupcakes were made too!

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