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I'm not that young anymore, but it's still me.
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I'm Jamie Deen y'all.
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Welcome to Quarantine Cooking.
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I pulled the recipe out of Jamie Deen's Good Food today.
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My personal opinion, the best cookbook
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anybody in this family has ever put out.
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And today we're doing one
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of what I like to call our pillars.
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The four pillars of our Bag Lady business was egg salad,
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tuna salad, chicken salad.
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And what other salad?
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Maybe it's the three pillars.
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- I think it's pimento cheese, wasn't it?
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The pimento cheese, but I didn't put that recipe in here
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cause it's my brother's and this is my cookbook.
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And so what we're doing today is tuna fish salad.
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I love tuna fish salad.
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I've made more than I could even exaggerate
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because that truly is one of the first things
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that we made for the Bag Lady, it was tuna fish salad.
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It is so good on toast and it used to be a real big seller
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So I'm happy to share my own recipe with y'all today.
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We start with two cans of tuna.
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And I like the tuna that comes in the water.
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That's what this recipe calls for.
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I never really got the tuna in
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oh I'm sure there's benefits for it.
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If you wanna make mine for me,
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please do it with spring water.
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Two cans of tuna with spring water.
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I'm gonna put a little squeeze of lemon in here
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because fish and lemon is really super good.
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I can't have tuna fish without boiled eggs.
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boiled eggs here that Teresa has been kind enough
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Look how nice this is,
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almost like a professional setup here today.
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I've got two boiled eggs, I've one stock of celery.
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Our brother does not like celery in his salads
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but you just can't have tuna fish
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without a little bit of bite.
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The flavor of celery as you know is robust,
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but it also gives a tremendous texture.
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I've got some purple onion.
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And we've got some chops in here too.
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This full recipe, as y'all know, you can find verbatim.
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It will be posted by probably Theresa.
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And so I'm kind of running through it
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because I've done, gosh, so many recipes
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and I'm terrible about following recipes.
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But I have to do it for the intention of this program.
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So let's get 1/3 of mayonnaise.
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Oh she didn't teach me, I saw her.
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We do everything by pinching dash
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and we add a little bit and then we had a little bit more
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and then once we started doing cookbooks,
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we figured out, "Hey, we gotta start measuring this stuff."
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And the recipe calls for sweet relish.
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Do not use sweet relish.
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Sweet is good though.
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And I think I just wanted to change it up a little bit.
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We've got a tablespoon.
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This is sweet dill relish going in here.
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And the last thing we need is a little bit of salt
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And we're gonna turn this around.
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So when we were doing the Bag Lady,
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we did tuna fish sandwiches, mini cheese and chicken salad.
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And we would sell trio sandwiches.
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So you would get three 1/2 sandwiches
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and tuna and chicken and mini cheese or eggs salad
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that was usually our choices.
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And whenever we had any leftover, we would bring them
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back in from the Bag Lady route.
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We would break them all down
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and we would sit and have lunch.
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My mouth is legit watering right now.
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And we would all fight over the tuna fish
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because we love white bread put in the toaster
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and then put tuna fish on it, so delicious.
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What I like about tuna fish is that it can be
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the perfect lunch pail box.
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You could just slap it on some bread,
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put it in a Ziploc, send it to school with your kids,
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send it to work with your husband,
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send it to work with your wife, keep it for yourself.
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But if you wanna have an elevated eating experience,
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you can get a ice cream scooper
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and a little plate of greens,
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and you can make it really look like something.
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Now if you garnish this with some fresh sliced tomatoes,
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and a couple of crackers...
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Well, I think it fell apart and my hands are dirty.
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It tastes delicious, but it's not as pretty
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as I wanted it to be.
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It's Quarantine Cooking.
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I hope y'all enjoyed my tuna fish.
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I'll see y'all around the kitchen.
