backyard chickens · · Icelandic · Recipe · Tuna salad

Icelandic Tuna Salad

As my family grew from 5 to 6 people last December, we realized that the Mazda 5 did not work for us any longer. We needed something that would seat 6 people and still have trunk space which the Mazda did not. It sits 6 but as soon as both seats were up in the back there went the trunk. We couldn’t even go grocery shopping. Well, we went car shopping knowing that even though I NEVER thought that I would want a mini van I test drove a Honda Odyssey 2014 and I was hooked. It was more than we planned on spending. By 8K but we knew that the Hondas had a good reputation and all my mom friends that have had them have said that even though their Odyssey had over 200K miles on it, it was still going strong with out needing any work on it. We are working on getting debt free so we have a big payment for another 3 months to pay off a card so since we bought the big space ship of a van (my goodness I am spoiled and in love with that thing) we need to get frugal. So I had to give the grocery bill another look over and figure out how to cut costs for the next 3 months. Lunch meat is expensive so I started making egg salads. My chickens have started laying again after a long break this winter.
Here is how we make Tuna Salad in Iceland.

1 can Tuna in water
8 hard boiled eggs
half cup Fried Onions (you know that kind that you make green bean casserole with)
enough Mayo to blend it all together to the consistency that you like just keep adding until it looks good to you.
1/2 teaspoon salt
1/4 teaspoon Curry Powder
1/4 teaspoon Paprika

How to get it all together
Find a bowl that you can put a lid on after like the Pyrex bowls or just any glass bowl and use plastic wrap to cover it later. Peal and cut up your eggs. I use an egg cutter for finer and quicker work but you can use a knife if you don’t have one. Open the can of tuna and drain it. Add the tuna to the eggs. Then add the fried onions and add at first 3 table spoons Mayo and stir but keep adding more until the salad is not too dry. Then add the spices and blend them in well. Taste it and see if there is enough to your liking. Some people like more salt.

I like to eat it as soon as possible so that there is still a little crunch to the fried onions but it is also good left over. Sometimes I do need to add a little more mayo later since the onions soak up a lot of the moisture but make sure to seal it tight with a lid or cling wrap before putting it in the fridge to keep. 


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