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- Hey y'all. It's Jamie Deen and nothing's changed.
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I'm in The Chicken Box.
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Still had looked in the mirror.
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I have no idea what it looked like.
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And now here I am on TV.
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Today, y'all we're doing tuna.
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The chicken box has fresh tuna
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and chicken salad and egg salad
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and fermented cheese every day.
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Y'all caught me on the good day.
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I need some fresh tuna.
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So I've got one big can of tuna.
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I don't know how much, it's probably five pounds,
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maybe four pounds of fresh tuna.
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Tuna fish has gotten expensive.
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I'm not gonna be able to do it like I do
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at Mama's House where Teresa has everything done.
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I got work to do y'all.
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We open in one hour and five minutes.
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So duty calls and our tuna fish that we do have done
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at the bag lady forever.
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We have boiled eggs, we're using mayonnaise.
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I've got some dill pickle and a little bit
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of celery to give it a little bit of body.
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I season it with lemon pepper, with black pepper.
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And I'm gonna use some Jane's Krazy salt today,
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and I've got dehydrated onions.
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Now, without doing this with a measurement
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might throw y'all off a little bit.
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First of all, you're not making five cans
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of tuna at the house at one time, probably.
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So y'all look, Teresa will make sure
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that you can find the recipe.
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It's really a delicious tuna.
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We've been down here, this is our second weekend.
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Tuna hasn't been a great big seller, but I love it.
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And we have some customers that really love it.
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So I'm gonna continue to produce it
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until I find my audience.
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It's been really exciting down here
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and it's so fun to do a new thing.
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It's just fun for me.
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I don't know, you know, I've built bird houses for a while
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and then I've started water coloring for a while
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and then where I really live, where my heart is,
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is in the kitchen, so here I am.
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I got about 10 eggs that we're gonna put in here.
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Make sure and squeeze your tuna really good.
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You want it to be super dry.
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So what I've done is I've squeezed out
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these pickles as well.
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I don't want a lot of moisture in here
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'cause have you ever seen tuna salad
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and it gets kind of wet?
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It's got a cuddle in the bottom of it, that's gross.
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Now, this is where my 30 years
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of culinary expertise come in.
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- [Speaker] Oh, your mom would be proud.
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- [Jamie] I'm gonna say that maybe two cups.
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And what you gotta be careful of here is that
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it's gonna be hard to take that out of there
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So I always start a little bit short
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of what I think I'm going to need.
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Always kind of pretty come close.
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And another thing I like to do is I season my mayonnaise.
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This mayonnaise is gonna cover everything.
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There'll probably a couple of tablespoons.
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I do a tablespoon and dry onion.
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Now, if I take the time and mix my seasoning up
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in my mayonnaise before I spread it,
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that gives an even, the flavor through the whole thing.
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Let's see how close I am.
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You've been doing it as long as I have.
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Sometimes you surprise yourself and measurements
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and things like that just kind of come together.
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That was pretty spot on with this.
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I'm gonna put one more about a quarter of a cup.
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Why not? I don't know.
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I don't know, I think I hit that one.
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I don't want it much more wet than that.
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That's good tuna fish.
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I'm Jamie Deen, we see y'all around the chicken box.
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- Hey y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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be sure to like it and click the subscribe button
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as well as a notification bell
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to be alerted when I post a video.
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Love and best dishes, y'all.
