If you want a gourmet tuna salad, this may be just what you are looking for. . .
–-albacore tuna (1 small can, drained)
–lemon juice (3 squirts)
–chopped onion (one-quarter cup)
–capers (2 tablespoons, drained)
–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)
–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)
–celery salt (2 teaspoons)
–salt and pepper to taste
–real mayonnaise (1 tablespoon; do not use too much)
1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently. Sprinkle 1 teaspoon of basil on top for appearance.
2 – Refrigerate for a couple of hours before serving
WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients
–three-fourth’s cup warm milk (microwave for 1 minute)
–three-fourth’s cup tap water
–8 tablespoons honey
–3 tablespoons butter or 3 tablespoons canola oil
–2 teaspoons salt
–one and one-fourth cups bread flour
–three cups whole wheat flour
–two teaspoons yeast
Makes a two-pound loaf. Recipe tweaked from the web.
–recipes original to C. Mabry, chef.