A NEW TWIST ON TUNA SALAD FROM THE RECIPE FILES OF BRATPRINCE

For the third time in so many weeks, Gary has asked me to make tuna fish salad for sandwiches.  I love it too, but mainly eat it on saltine crackers due to the extra dimension salt adds.

This is my Mother's version and at first glance always seems different than you would expect.  Simple ingredients and oh so easy to make.  The combination of flavors is remarkable.  Gary grew up on his mother's tuna fish salad and rejected it the moment I fist made my Moms'.

My mother died without passing on the "recipe", but I watched her and our housekeeper make it enough to know exactly what to do (sadly, I still haven't figured out her scrumptious pimento cheese for sandwiches and her mother's chocolate pie recipe remains elusive (we call the chocolate pie "the legacy pie". It seems that only one living person can successfully make it.  Right now it is my mother's best friend Betty that makes it perfectly.  I am patient and careful when trying to make the pie (which won two blue ribbons at the Arkansas State Fair), but it never sets up...basically making a runny mess.

So...for your enjoyment I offer a very personal recipe that if you try it I promise you will be hooked for life and make it again and again.

Emily's Tuna Fish Salad...best on a sandwich or crackers:

2 cans of 12 oz Bumble Bee albacore tuna in water.  Cut off the lid and squeeze out most of the juice, but leave a tiny bit.  You need to use a knife and fork to break apart the tuna into
small and enjoyably shredded pieces.  Bumble Bee is superior tuna and I recommend nothing else.

2 small or one very large apples.  I recommend Gala or Fuji apples.  Their sweetness is not overwhelming.  Peel and remove the core of the apples.  Make sure no seed or rough patches are left.  Cut the apples into small to medium pieces and add to your mixing bowl.  I always cut the apples first so I am not attacked by the cats after the tuna is opened....however, amazingly enough...Karma comes running the minute I start to cut the apples.  I guess she recognizes the smell of the apples and knows what comes next..the tuna.

Four "regular sized' heaping spoonfuls of sweet pickle relish

Miracle Whip to taste.  I use a large stirring spoon and make sure it is heaping with four additions.  Mayonnaise does not work in this recipe.

That's it.  All there is to it.  However, I strongly recommend that you chill it for at least three or four hours in the fridge.  The flavors mix together and become simply irresistible.

I don't give away my families recipes that often, but since EVERYONE I know loves this simple recipe, I thought I would share.  Give it a try...easy and fabulous!