Tuna Salad with Green Apple and Egg

Tuesday, September 10, 2013

Put a fork in me I'm done (that one down there will work).

No, seriously.  HELP.  I've felt like a zombie for the past twenty-four hours.  And I'm pretty sure I've looked like the text book picture of the walking dead too.

I was over-served, over-shopped, and over-walked for a solid 72-hour period.  I was generally over-NYCed. 

No such thing as over-shopped you say?  Just ask my clearly traumatized and currently hemorrhaging bank account.  

Not only that,  I'm so far behind, I may never catch up.  

Never.  Ever.  Never.  

My inbox at work is an utter disaster, and the state of my desk is even worse.  I'm pretty sure I lost my sanity somewhere in there.  Oh, and I seriously considered giving this post the boot to Thursday.  The energy and creativity were a little lacking, but I rallied.  

Ya know what that means?  I'm relying on quick and easy meals for the week.  There was obviously zero time for my "chores" this week, which means no time for the grocery store.  Not only that, so far there has been no time for cooking this week.  We are surviving solely on a combination of previously prepped and frozen foods (like the Smoked Boston Butt, the Bolognese, and the Chicken and Kale Enchiladas) and, of course, the fish market this week.

It's only fair that I give you a couple of easy recipes this week, too.  They don't get much simpler than this, and hopefully will allow you to keep your sanity (assuming you haven't already lost it somewhere in your desk).

Tuna Salad with Green Apple and Egg
Serves:  2 
Prep Time: 12 minutes
Cook Time:  10 minutes
Total Time: 22 minutes

1 1/2 pounds of fresh tuna (I used yellow fin)*
1 green apple, diced
2 boiled eggs, quartered
1/4 cup of mayonnaise (I used homemade from this recipe)
Salt and Pepper 
Paprika (for garnish)

Heat grill to high heat.  Season tuna with salt and pepper. Grill tuna for five minutes per side (you want the tuna cooked through for tuna salad).  Remove from grill and allow to cool in freezer while you prep the rest of the ingredients.  When tuna has cooled for about 10 minutes, break tuna apart in a bowl and add green apple, boiled eggs and mayonnaise (I add my eggs quartered and not chopped because I prefer large chunks of eggs), and mix well with fork until tuna and eggs have been broken down into desired consistency.  Season with salt and pepper to taste and garnish with paprika.  Serve over a salad, as an app with crackers, as a sandwich on toasted bread, as a tuna melt, or whatever else you can dream up.  

*Fresh tuna will always taste the best, but you can, and I have many-a-times, used canned tuna for this recipe (2 cans).  Look for wild canned tuna if you can find it. 


  1. I'm so hungry now! This looks delish. By the way, the link to the mayo recipe is broken. :(

    1. Thanks, V! It's one of my fav lunches. I fixed the link.


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