I could hear the splish splash of the rain. I looked up. The sky was grey and it looked like a sudden gloom had taken over the hot summer day. Tracing my fingers against the window pane where droplets were forming, a flood of memories flashed through my head of the good old days when Zoe and I would have to run through a rainstorm in Hong Kong, drenched in my school uniform from head to toe, just to get home.
It had been a long time since I’ve been through such bad weather and I was definitely grateful to warm and and dry inside our car.
“Welcome to Houston”, I thought.
Just as different as Houston has proved to be (compared to Utah), it also felt familiar in many other ways. Restaurants, highways, traffic jams, tall buildings and Asian stores was a welcoming sight. I miss city life. After living in a small Utah town for the past 5 years, I was ready to live somewhere that reminded me of home. Somewhere where you could see the city lights from the distance, tall buildings lining the freeway and stores that would open till midnight. Although I’ve only been here for a month I have to say my favorite part about Houston is definitely the FOOD. Even more than I had recalled seeing in Hong Kong, the diversity of of ethnic foods is unbelievable – Mediterranean, Japanese, Korean, Moroccan, Mexican and Chinese cuisine, and I can’t wait to try all of it! My husband have made a goal to eat at a different restaurant every week!
Of course, given our busy work schedules this is luxury only for the weekends. During the week, we try to eat simple and healthy meals to balance all our tasty endeavors. One thing I’m really grateful is that my husband loves to cook and he’s amazing as it. He has taken on most of the burden of cooking given my rather arduous and unpredictable working hours. Making simple meals during the week is really difficult. So today, we are sharing a simple recipe that we absolutely love making when we are working late nights and barely have time to cook – TUNA SALAD.
Tuna salad has a special place in my heart because I grew up eating often. We had it typically on picnics or potlucks; usually made with different ingredients. This version is by far my favorite one! It is a mix between egg salad and tuna salad. The eggs add an additional creaminess and richness, as well as another source of lean protein. There is also so much flavor and texture from the various components: corn, red onion and pickles.
You can enjoy this with bread, wrap, salad or even just on the side! It is a recipe that I can’t help go back to from time to time.
I love how it only requires a few simple ingredients. It is also pretty versatile and foolproof so feel free to add different herbs, seasonings or veggies if you like!
Here are a few other suggestion to make your tuna salad even more unique:
Fold in chopped walnuts and sunflower seeds for crunch
Fold in avocado for some additional creaminess
Add in chopped fruit or dried fruit for some sweetness
Dill pickles are absolutely delicious in this too
- 2 (5 oz) cans of tuna, drained
- 4 eggs
- ¼ large red onion, finely diced
- ½ cup corn, drained
- 1 stalk of celery, diced (you can also just add more red onion instead)
- ⅔ - ¾ cup dairy free yogurt
- 1⅓ tbsp dijon mustard
- 1 tsp Italian seasoniong
- 3 tbsp of lemon juice (adjust according to how tangy your yogurt is)
- Salt and black pepper
- Hardboiled eggs: Place 4 eggs in a pot and fill it with water bring to a boil. Remove from heat and let it sit covered for 10 mins. After 10 mins, drain the eggs and place it in a bowl of cold water. When it has cooled down, peel and dice the eggs to fine pieces.
- Tuna Salad: in a bowl, add all the ingredients together.
- Mix thoroughly, if you want it more creamy you can add more yogurt.
- Taste and adjust seasonings.
- You can eat it right away or place in fridge to let it become cold. (personally cold tuna salad tastes better)
LOVE,
Zoe, Mia & Raena
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