It was a day of misses, including dinner prep. I forgot to take my tilapia out of the freezer until I went to make it. Oops. Plus I was getting a late start. And I didn't want to get take out. So I looked around and found cans of tuna.
Big deal. People have it all the time. I don't make tuna salad often because my husband frequently eats it for lunch and I haven't been able to have mayonnaise because my still-nursing daughter is still getting over an egg sensitivity.
Time is running out, so I go for it. I plan on marketing it as tuna dip. My son enjoys brown dip (hummus) and a mild guacamole, so i figured I would offer this in the same manner with carrots and tortilla chips. But what to do about the mayo? And make it more dippy? My food processor!!! It worked! He ate his serving and accompaniments. My daughter enjoyed her dip also, but she eats just about anything. My husband didn't realise I left out the mayonnaise so it must have been creamy enough on his sandwich.
I feel silly writing about this, but it was a victory. I can add something new to the lunch rotation. Not too often, the mercury scares me. So here is my recipe that's not really a recipe.
Tuna Dip
2 celery stalks, roughly chopped
1/2 dill pickle, roughly chopped
2 cans chunk light tuna in water, drained
1/8 tsp each garlic powder, onion powder, and dried dill
Pulse celery in the food processor until small. Add the pickles, pulse until chopped. Add the tuna and seasonings and pulse until smooth.
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