WBEZ – my local NPR station – was talking about new thoughts on what to feed babies and when. The host was translating the topic to his own family, telling how his teenage son had been so excited to see a baguette on the dinner table the previous evening because they so rarely ate white bread anymore; and one of the guests responded “But, that’s so sophisticated! When we were kids it was all about Wonder Bread.”
And, just like that, I had an overpowering desire for a loaf of fluffy white bread.
Of course, this being 2015 and all, I bought a whole grain loaf of fluffy white bread; now, what to do with it?
Tuna salad!
And not just any tuna salad, but our very favorite tuna salad with curry.
“Wait! What?” I can hear you ask – “curry in tuna salad?”
Yeahyoubetcha! It is, what is the term I’m looking for? Oh, yeah, wicked good.
INGREDIENTS
•2 cans light tuna packed in olive oil, drained
•1/2 cup good mayonnaise
•2 tbsp sweet pickle relish
•1 tbsp dill pickle relish
•1 tbsp Ciao! Piccolo (or dill relish)
•1 tbsp grated 
Asiago cheese
•1/4 tsp dried onion
•1/2 tsp curry powder
•2 tbsp dried parsley
•1 tsp celery seed
•1/8 tsp garlic powder
•2 scallions, sliced
Combine all the ingredients together and transfer to a covered container. Stash in the fridge for a couple of hours to allow the flavors to blend, and then, enjoy.
Curried tuna salad on lightly toasted whole grain fluffy white bread…
Life is good.