Mike and Nancy, our preacher and his wife, invited us and two other couples to dinner after the evening worship service several Sunday’s ago, and we dined on sandwiches, chips, veggies, and fruit – the perfect “after church meal” because everything could be prepped in advance and put out to serve upon arrival. I was absolutely delighted to discover that the tuna salad had been prepared by Mike himself! I do know men that cook, but not very many, so this just tickled me to pieces to know that our preacher had made the main part of our supper.
Nancy told us there was only two things he makes, and judging by how much we loved his tuna salad, I’m probably going to be wanting the recipe for his other specialty soon! He informed me there was a secret ingredient before I bit into it, so I was prepared to encounter it. Apples! Of all things. I’ve never ever heard of adding apples to tuna salad, but he said it helps cut the fishy taste. I agree, it does cut it! And I can’t tell you how good it tastes and feels to bite into a crisp chunk of sweet apple in a tuna sandwich. So good. Maybe you have to taste it to believe it, and I hope you’ll make this so you can experience it for yourself.
Mike doesn’t really use a recipe, but he gave me the ingredients he uses, and I’ve included my own measurements for those ingredients in this recipe. Definitely add more or less to suit your own tastes.
Preacher Tuna Salad
1 can tuna, drained well
1 hard boiled egg, diced
2 slices of apple, diced (use a sweet variety)
1 tablespoon sweet pickle relish or finely diced sweet pickle
2 tablespoons diced sweet onion (optional – Mike doesn’t use onion, but we prefer it this way)
2 tablespoons mayonnaise
Mix all ingredients in a bowl & serve on bread or croissants for that extra-special preacher touch. Makes 2 sandwiches.
Recipe source: Mike O’Neal