12 ounces white flaked tuna in water, drained
¾ cup mayonnaise
2 dill pickles finely chopped
1 stalk celery finely diced
1 green onion sliced
1 teaspoon dijon
1 teaspoon lemon juice
salt & pepper to taste
Drain the tuna well.
Combine all ingredients in a small bowl and mix well.
Use to top a salad, in sandwiches or to add to pasta salads.
Tuna salad will keep in an airtight container in the fridge for up to 5 days.
Stir and add some salt & pepper to refresh flavors.
Recipe from Spend With Pennies
1/2 cup milk
1 stick (4 ounces/113 grams) unsalted butter, cut into pieces
1 tablespoon sugar
1 teaspoon salt
1 cup (120 grams) all-purpose flour
3 to 4 large eggs, at room temperature
1 cup grated Cheddar cheese
1/2 cup grated Gruyere cheese
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
Alternatively, you could make the cheese puff dough ahead of time, scoop onto parchment-lined baking sheets and freeze until frozen solid. Then transfer to a ziptop bag and store in the freezer until you are ready to bake. Just increase the baking time by about 5 minutes.
Recipe from Food Network