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TAKING CANNED TUNA AND EGGS TO ANOTHER LEVEL Make Canned Tuna Egg Salad. High Protein, Low Carb, Healthy Delicious combined salad of 2 Classics.
#tuna #eggsalad #catherinesplates #salad #protein #lowcarb
Recipe: https://catherinesplates.com/canned-tuna-egg-salad/
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0:00
What do you do if you can't decide
0:01
between tuna fish or egg salad?
0:06
You put them together. I am going to
0:08
show you how to make canned tuna egg
0:11
salad. This recipe is so delicious, full
0:15
of flavor. It brings both dishes
0:18
together as one to be eaten as a
0:20
sandwich with crackers on lettuce,
0:23
whatever you want. Now, it is packed
0:26
full of protein. It's very good. low
0:30
carb and very healthy for you. But
0:31
nobody would know that, right? It's so
0:34
delicious. All right, you guys. Now, the
0:36
first thing we're going to do is work
0:38
with our tuna and then we'll work with
0:41
the eggs. So, we're going to start over
0:43
here and then we'll put it all together
0:45
with some delicious ingredients. So, I'm
0:47
going to open up two cans of tuna. This
0:51
is chunk light tuna and it was wild
0:56
caught. Good stuff here.
0:59
These are 4 oz cans.
1:03
I'm not worried about this recipe. It'll
1:05
last in the refrigerator between 3 to 5
1:07
days in an airtight container, keeping
1:11
it nice and fresh.
1:14
I just smelled that tuna and it smells
1:15
delicious. First thing I'm going to do
1:17
is just drain out any excess water from
1:21
the can.
1:24
Now, I'm going to do it through the sie
1:25
here.
1:27
I love classic sandwiches. Tuna fish,
1:30
egg salad. They're so good.
1:36
Putting them together is wonderful.
1:38
They'll be delicious. All right, I'm
1:40
going to open up this can. We'll get
1:41
this one drained. Now, once we get the
1:43
tuna fish all drained, we're going to
1:45
place it into a large mixing bowl. I'm
1:48
just going to take my fork and we're
1:50
going to break up the tuna into small
1:54
pieces.
1:57
We're going to push this aside and then
1:59
let me show you how I made my hardboiled
2:02
eggs the easy way.
2:06
The Dash, y'all, once I started using
2:10
this like over a year ago, I I cannot go
2:13
back to boiling eggs in a pot and trying
2:16
to time it that way. This is perfect
2:18
every time, no matter what kind of egg
2:21
you want to make. Okay. There's even a
2:23
little omelette tool in there where you
2:25
can make a little omelette in here. It's
2:28
It's a wonderful tool. I love it. And it
2:31
gives me the perfect egg every time. And
2:33
once they came off of the egg unit, I
2:37
just put it into some ice water, cool
2:40
down the process, and then we'll just
2:42
shell the eggs. These eggs are very easy
2:45
to peel this way. We poke holes in the
2:48
tops of the eggs before they go into the
2:51
steamer. That steam goes into the shell
2:54
in between the shell and the egg and it
2:56
just releases that shell so easily. And
3:00
then I just give it a rinse in the water
3:02
there to make sure there's not any tiny
3:04
little pieces on there. Look, look how
3:06
perfect that egg is. Now, chopping these
3:08
into bite-sized pieces will really help
3:10
mix in with the tuna fish. Four eggs are
3:14
perfect for this recipe with the two
3:16
cans of tuna. Now, see, these are just
3:19
bite-sized pieces. I want to show you
3:22
what this egg looks like on the inside.
3:24
It is so beautiful in there. Look at
3:28
that yolk, you guys. Perfect devild
3:31
eggs, too. Perfectly cooked eggs every
3:34
time.
3:36
Once I get these all chopped up, we'll
3:39
add them into the tuna. This is a
3:41
perfect mashup for tuna fish and egg
3:45
salad. You think it looks like a lot of
3:48
egg, but it's not. Once it gets all
3:49
mixed in there with everything else,
3:50
it's going to bulk this dish up. It's
3:53
going to be nice and fresh for the
3:56
springtime or anytime you feel like a
3:58
tuna fish sandwich or an egg salad
4:01
sandwich. We're going to start adding
4:03
some fresh veggies to our tuna egg
4:07
salad. Now, I've got some cleaned up
4:09
celery ribs, about two of them. I'm just
4:12
going to cut off the ends here. I've
4:14
already washed them off and I'm going to
4:17
cut these into big pieces here. And then
4:21
we'll cut those into strips. And then
4:24
we'll just dice them through.
4:27
And that'll look really good in our
4:30
salad. You know, the celery will give it
4:32
a nice crunch, a nice little pop of
4:34
flavor, and give it some color. Also,
4:38
you can put as much celery in there as
4:41
you want. Now, if you don't like the
4:42
actual celery, you can use celery salt
4:45
or you can use a celery seed
4:48
and get the same flavor.
4:54
We'll add this into our bowl with the
4:57
tuna and the eggs.
5:01
Clean off your work area. We are going
5:03
to now take a red onion. I'm going to
5:05
use about a quarter of it. I'm just
5:08
going to take off that outer layer. And
5:11
then we will dice this into small little
5:14
pieces. I'm not a big fan of big chunky
5:17
onions in a salad. So, I'm going to be
5:19
slicing my onion here, then running my
5:21
knife through about three slices of the
5:24
red onion. Now, if you don't like the
5:26
red onion, you can put in green onion or
5:28
you can even do a yellow onion if you
5:30
want to do that. If you're not a big fan
5:32
of onion, you can leave it out. You can
5:35
put in some minced onion or just a
5:36
little bit of onion powder to give it
5:39
that flavor.
5:41
But all of this will help bulk up the
5:43
dish and give it a nice color,
5:46
especially that red onion. We're going
5:48
to add that in with the celery.
5:51
Look at that. Pickles. I've got some
5:55
dill pickle spears. Mhm. We're going to
5:58
slice up a few. Again, I'm going to cut
6:00
these into bite-siz pieces. That way you
6:04
can easily see them in the salad. Oh,
6:07
it's going to add a nice flavor to the
6:09
salad. Now, if you don't want to add the
6:13
pickles, you can certainly add like dill
6:15
relish and add a couple of tablespoons
6:18
or however how much you ever like in
6:21
there.
6:23
And I'm going to go ahead and do this.
6:25
I'm probably going to put another spear
6:27
in because I love pickle. and having
6:31
that distributed through the tuna salad,
6:34
egg salad. Yeah, it' be really good.
6:37
Well, Thomas is telling me half a
6:39
pickle. So, we'll do that.
6:44
All right, you guys.
6:46
Relish. Do y'all like sweet relish?
6:49
Okay.
6:51
Sweet relish. Relish or pickles? So, I'm
6:55
just doing this. All right. We're going
6:56
to go ahead and add this to our bowl
6:58
with the onions and the celery. Y'all,
7:02
all these veggies are going to take
7:03
those two cans of tuna and just bulk it
7:06
up to a lot of them. A big amount. Look
7:11
at that. Now, I've got the ingredients
7:13
that I'm going to be using to make the
7:15
dressing. And we're going to do it all
7:16
in one bowl. That way, we don't have to
7:18
mess up a small bowl. I've got some
7:20
mayonnaise here. I am using olive oil
7:23
mayonnaise.
7:24
This is a really healthier version. And
7:27
we're going to add in half a cup of
7:30
that. Now, if you want to split that
7:33
half a cup between 1/4 cup of mayonnaise
7:35
and 1/4 cup of Greek yogurt, the plain
7:39
version, you can do that or you can put
7:42
all of the Greek yogurt in there.
7:44
Whatever you like. This will just add
7:46
some flavor. It's nice and creamy.
7:50
So, I've got a/4 cup right here. And I'm
7:52
going to go in twice with it.
7:58
All right, that's the one. And then
8:00
that's the two to give us our half a cup
8:03
of olive oil.
8:06
Now, we are going to be adding in some
8:09
lemon juice. I'm going to squeeze it in
8:11
nice and fresh. I'm going to use about
8:13
half a lemon. You can use as much as you
8:16
want. Just give it a good squeeze. Check
8:18
for seeds.
8:21
Now, I'm also going to be putting in two
8:23
tablespoons of a Dijon mustard. Give it
8:27
some tanginess to it. This is what I'm
8:29
using right here, the gray pupan.
8:34
We're going to add in some salt. About
8:36
a/4 teaspoon. We can adjust later as
8:38
we're mixing everything together. About
8:40
1/4 teaspoon or so of black pepper.
8:43
These seasonings can be adjusted by you
8:46
and I would highly suggest that. All
8:48
right, we have a secret ingredient. I'm
8:51
using dill weed just in the jar right
8:54
here. If you want to use fresh dill, you
8:56
can do that also. Sprinkle some in. I'm
8:59
going to go in probably with a/4 of a
9:01
teaspoon. You can adjust these flavors
9:03
any way you want. Grab your fork. Mix
9:07
all the ingredients together, y'all.
9:09
Look at the freshness in this dish. Look
9:11
at the colors. Oh, it just screams
9:14
spring and summer to me. There was no
9:17
cooking involved other than boiling up
9:19
some eggs that you can do the night
9:21
before if you wish.
9:24
I'm going to serve this up.
9:28
Y'all think of my canned tuna egg salad,
9:32
y'all. I want to get that nice and
9:34
chilled and all the flavors mel
9:35
together. But I am going to taste this
9:37
for you. So, I'm going to put some in a
9:38
little bowl here.
9:42
Oh, I can see all the ingredients in
9:44
there. Here's
9:49
my bite.
9:51
Let's hear that crunch.
10:33
Wow. It melds out that tuna for sure. I
10:38
love those chunks of egg in there. All
10:41
the crunchy vegetables with the pickles.
10:44
Season it. That dill weed in there.
10:49
That's perfect. All right, you guys.
10:52
Who's making this? All right, thumbs up
10:54
on this one. Comment down below. If
10:56
you're new to the channel, hit that
10:57
subscribe button down below and that
10:58
bell notification. That way, you'll
11:00
always know when shows like this one
11:01
here are posted. Grab you some bread,
11:04
some crackers, some lettuce leaves,
11:06
whatever you got. wrap this up in there
11:08
and have your lunch. All right, you
11:10
guys. I'll see y'all on the next
11:11
episode. Bye.