I hate crunchy tuna salad. Let me repeat. I hate crunchy tuna salad. It tastes like I'm eating sea shells or sand with my fish. My mother originally created this simple tuna sandwich. Of course, we know she couldn't really cook, so I've improved it. (My friend MaryAnn who LOVES crunchy tuna salad actually said mine was better. Ha! There you go. No sea shells.) Enjoy!

Ingredients
  • 1 Seven Ounce Can Chicken Of the Sea Chunk Light Mostly Drained (Don't even try to substitute because I'll know.)
  • 1 Tablespoon My Homemade Mayonnaise (Or Hain, but it will be your loss.)
  • 2 Tablespoons Heinz Sweet Relish (NO SUBSTITUTIONS)
  • 5 or 6 Shakes Onion Powder
  • Fresh Ground Black Pepper
  • Butter
  • Bread

Preparation
  1. Combine all ingredients and mix.
  2. Spread on buttered bread or toast. We enjoy it on croissants, white bread, and bun halves. It can be served open face or closed cut into triangles. (Seriously, I mean only triangles.)
 
 
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Growing up in a small prairie town in the hot summer with not much to do, one tends to remember very specific childhood aha moments. My older brother was a bit of a mystery to me as he was 16 years older and either in college or married ever since I could remember. When he came home, we had loads of fun. Especially when he cheated at playing cards, but that's another story. One day while outside we were eating watermelon and he started to put salt on his. I thought, whoa! Who puts salt on fruit? He said try it, you will really love it. Well, he was right. Salted watermelon was just like putting salt on raw potatoes or tomatoes or cucumbers right from the garden. It helps the flavor dance on your tongue. So I was inspired to combine a few salty ingredients with some watermelon. Perhaps this salad will become your aha dancing tongue summer moment.
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Ingredients
  • 1 Large Cucumbers
  • Salt To Brine Cucumbers
  • 1 Tablespoon Light Mayonnaise
  • 1 Tablepoon Skim Milk
  • 1 Teaspoon Vinegar (Apple Cider Or A Fruit Flavor)
  • 1 Teaspoon Sugar
  • 6 Cups Seedless Watermelon
  • 2 Thin Slices Prosciutto
  • 8 Tablespoons Goat Cheese
  • Salt & Pepper For Seasoning

Preparation
  1. Slice the cucumbers using a mandolin. Salt and set aside in colander to drain. Preferably about an hour.
  2. Place cucumbers on paper towel and dab remaining water off.
  3. Mix  mayonnaise, milk, vinegar, and sugar. Add cucumbers and place in refrigerator. It is best if they sit for another hour, but if needed you could use after about 10 to 15 minutes.
  4. Cut the watermelon into rectangles. Really, any shape will do. Stack the slices in a bowl.
  5. Spread cucumber slices on either side of the watermelon. You may have cucumber left over.
  6. Chop the prosciutto and place it around the watermelon and cucumber.
  7. Crumble goat cheese over salad.
  8. Spoon a bit of cucumber dressing over the salad.
  9. Season with salt and pepper.

Servings
4 servings.

Nutrition
About 140 calories per serving.
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