I'm not a big fan of mayo. I only use it sparingly in recipes if I absolutely have to. I have never been one to spread it on sandwiches or burgers; it's one of those "picky eater" habits I still cling to as an adult.
I am pretty sure I've always disliked the stuff, but I can say for sure that one experience I had as a kid sealed the deal. My sister and I were in elementary school at the time, and my mom was working there as a staff assistant. Some days after school we had to wait around for her while she was still working, so we'd hang out in the staff break room. One day, we were sent to wait there as usual, and saw a huge spread of food set out that was leftover from a lunch potluck earlier that day. My mom said we could help ourselves. So I grabbed a roll, spread on a large amount of butter - what I thought was butter - and took a bite.
I could tell something was up with that butter. It did not taste right. I had to take a few bites to figure it out, but we finally realized what had happened: the mayo had turned yellow from sitting out all day, so it looked like butter. ::gags::
And that's why I don't like mayonnaise. That's also why you should never let perishable food sit out for more than two hours.
Remind me to tell you about the time my best friend got me to try tarter sauce - and how she conveniently "forgot" to tell me until afterwards that it's basically composed of mayo and pickles! Ok, that's pretty much the whole story right there. She's still my best friend, but I do not eat tarter sauce...
Anyway, now that I've (hopefully!) ruined your taste for mayonnaise, here is my recipe for Tuna Salad - sans Mayo!
Yumm! Tuna Salad
inspired by Cafe Yumm
makes about 6 servings
2-(6 ounce) cans tuna, packed in water
1/2 cup Yumm! sauce, original flavor
1-2 tablespoons minced red onion
1 tablespoon minced celery (optional)
1-2 tablespoons minced cilantro
1/2 tablespoon lime juice
Salt and freshly ground black pepper to taste
Drain tuna. Put tuna into a medium bowl, flaking it apart with a fork. Add remaining ingredients, stir to combine.
Taste and adjust the flavor as needed by adding more of any of the ingredients as you see fit. I'm pretty sure I added more Yumm! sauce because I wanted a creamier tuna salad.
This will last for a several days in the fridge. It makes a great lunch as a sandwich or as a spread on crackers or crispbread.
I WILL NEVER FORGET THAT TRAUMATIC MAYO INCIDENT EITHER!!
ReplyDeleteWhat is Yumm sauce.. did you get it at the Co op?? I like Saffola mayo, won't buy anything else. Although I did have a similar incident with Miracle Whip.. yuck.
ReplyDeleteJuRita - It's the signature sauce at Cafe Yumm (on Monroe in Corvallis). It has garlic and lemon flavors. You can buy it at the restaurant, at the Co-op, and at Market of Choice. I love how it tastes so I put it on practically everything!
ReplyDeleteAt the restaurant they have these things called "Yumm Bowls" which are really easy to remake yourself at home. It's just rice, beans, Yumm sauce, salsa if we have it, and whatever toppings we want: sauteed veggies, chicken, tofu, shredded cheese, tomatoes, avocado, etc. Basically whatever we have in the fridge that we need to use up.
Thanks for this terrific recipe! What a great idea.
ReplyDeleteI posted the link to your blog on Cafe Yumm!'s Facebook page & via Twitter.
Kelli
for Cafe Yumm!
We made this last night and thought it was absolutely delicious!
ReplyDeleteAmy - Yay! Probably an easy meal to have during the kitchen remodel too!
ReplyDeleteI like brown rice, Yumm sauce, chili, corn (usually thawed from frozen), and a little cheddar on top. I worked for the owner of the franchise here in Eugene before she renamed her business Cafe Yumm. We did make and sell Yumm bowls and sauce but the cafe was called The Wild Rose and it was in the 5th Street Market basement, circa 1994-1998, I believe.
ReplyDelete