Let us discuss tuna salad. (Know that I hate when I am looking up recipes && have to go through one million words just to get to the bottom, && sadly, I don’t have the “skip to recipe button”.)

My manager at work && I talk about tuna salad a lot. Not because we are obsessed with tuna salad, we just: one, like to talk about food, two, enjoy a good tuna salad. However, our ideas of tuna salad differs, a lot. For her she uses tuna, Hellman’s mayonnaise, pepper, and pickle relish. For me?

Tuna, Mayonnaise (usually whatever jar I have that is almost empty), mustard, purple onion, dill relish, salt (not pictured), pepper && eggs.

The way I make it usually becomes a very high talked about subject. I’m not sure if it’s the eggs, mustard, or the fact that I don’t always use name brand mayonnaise.

We also get on the subject of goulash – which she said she has never had, && most tell me “you make it differently than I do”. That’s okay.

It’s okay if we don’t cook the same. It’s what makes food interesting. Seeing how one person differs from another, even if we are making the exact same dish. Tuna salad, for example, is one. Last Tuesday we got on the subject because I had wondered over to the bakery at work && got their tuna salad, which is tuna and mayonnaise. Which is fine. It gets me protein, and I like mayonnaise and tuna.

One of the topics of discussion is the fact that I put egg in mine. Here’s the issue, I think I’ve discussed it before, but I don’t know where or why I got the idea to scramble my eggs. I will put butter in a skillet, drop the eggs in and scramble them before adding them into the tuna. The only thing that I can think of is that one day I was making myself tuna salad, too lazy to boil them, so I just scrambled them? Possibly. I do know that no one in my family has ever scrambled their eggs, they boil them – but they do say different people cook differently. Maybe this is just something I do?

Future-ex-boyfriend doesn’t complain. I just have to let it sit in the icebox for a bit because he doesn’t like hot tuna.

I did eight cans of tuna, eight eggs, 2/3 purple onion (yes, I refuse to call it red, it’s not red, it’s purple), eight tablespoons of dill relish (don’t do sweet), eight tablespoons of mayonnaise (which you can do more if you like it creamier). I normally top it off with pepper, but I made this batch for work (because they all said they’ve never eaten it like I make it, so I made it, && cooking for people makes me happy – which I need a little of lately) and one of my employees can’t eat pepper. I figure I’ll tell them to pepper it when they get some. I pulled future-ex-boyfriend some in his own bowl for tomorrow, which I peppered for him, && tasted – perfect!

Then just mix it really well.

&& for anyone curious, the bottle is Milo’s Zero Calorie Sweet Tea (yellow bottle). I approve that tea. Them && sriracha, if I ever became a popular blogger, they could sponsor me. (Please note, I’m chuckling while typing that.)

So, in conclusion, maybe I do make my tuna salad weird. But I have yet to really have a complaint. Only ones who complain are the ones who don’t like tuna, && I don’t know why they be eating it when they don’t like it. Ya’ know?

Hey! At least it doesn’t have raisins in it, right? Because that’s apparently a white person thing to do. Just add raisins to everything. && yes, I know that was a joke from Saturday Night Live that people took way too seriously.