Made tuna salad as follows.

Tuna - Star-Kist - solid white - canned - 6 oz.
Mayo - 2 heaping tablespoons.
Sweet pickles - 6 medium size - chopped..
Onion - 1/3 medium size - chopped.
Celery - 1 1/2 medium stalks - chopped.
Olives - 20 large - chopped.
Eggs - 2 large - chopped.
Pepper - 1/8 teaspoon.

All were good quality brand name items.

Refrigerated, after consuming about half of it. No problem with
refrigerator. Within approximately 19 hours it had a terrible taste, as
though at least a full tablespoon of salt had been added. Has anyone ever
heard of such a thing?

Bud (in Oceanside, Ca.)

"Bud" > , if that's their real name, wrote:

>Made tuna salad as follows.
>
>Tuna - Star-Kist - solid white - canned - 6 oz.
>Mayo - 2 heaping tablespoons.
>Sweet pickles - 6 medium size - chopped..
>Onion - 1/3 medium size - chopped.
>Celery - 1 1/2 medium stalks - chopped.
>Olives - 20 large - chopped.
>Eggs - 2 large - chopped.
>Pepper - 1/8 teaspoon.
>
>All were good quality brand name items.
>
>Refrigerated, after consuming about half of it. No problem with
>refrigerator. Within approximately 19 hours it had a terrible taste, as
>though at least a full tablespoon of salt had been added. Has anyone ever
>heard of such a thing?

If those were green olives, I think they'd be the likely culprit.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri 11 Feb 2005 07:54:26p, Bud wrote in rec.food.cooking:

>
> Made tuna salad as follows.
>
> Tuna - Star-Kist - solid white - canned - 6 oz.
> Mayo - 2 heaping tablespoons.
> Sweet pickles - 6 medium size - chopped..
> Onion - 1/3 medium size - chopped.
> Celery - 1 1/2 medium stalks - chopped.
> Olives - 20 large - chopped.
> Eggs - 2 large - chopped.
> Pepper - 1/8 teaspoon.
>
> All were good quality brand name items.
>
> Refrigerated, after consuming about half of it. No problem with
> refrigerator. Within approximately 19 hours it had a terrible taste, as
> though at least a full tablespoon of salt had been added. Has anyone ever
> heard of such a thing?
>
> Bud (in Oceanside, Ca.)
>
>

Though you might not notice it in the individual items, all olives are
salty, celery is naturally salty, even sweet pickles are salty. After
everything has been combined and allow to sit for 19 hours, flavors do
change and the saltiness of those items can become prominent.

20 olives and 6 pickles for 1 little can of tuna is a LOT! I would
probably have only put 1/2 to a whole stalk of celery. Did you ever taste
the tuna?

Personally, when I make tuna salad, I won't even eat it if it's been in the
fridge more than an hour, must less 19 hours.

Have you done this before? Similar or different results?

Obviously, a solution is to limit the salty items and consume all of it
within a "reasonable" period of time.

Cheers!
Wayne

Who else lives in the house
that likes salt,
and eats out of the bowl ??


On Fri, 11 Feb 2005 18:54:26 -0800, "Bud" >
wrote:

>
>Made tuna salad as follows.

>Refrigerated, after consuming about half of it. No problem with
>refrigerator. Within approximately 19 hours it had a terrible taste, as
>though at least a full tablespoon of salt had been added. Has anyone ever
>heard of such a thing?
>
>Bud (in Oceanside, Ca.)
>

<rj>

On Fri 11 Feb 2005 08:23:08p, Damsel in dis Dress wrote in
rec.food.cooking:

> "Bud" > , if that's their real name, wrote:
>
>>Made tuna salad as follows.
>>
>>Tuna - Star-Kist - solid white - canned - 6 oz.
>>Mayo - 2 heaping tablespoons.
>>Sweet pickles - 6 medium size - chopped..
>>Onion - 1/3 medium size - chopped.
>>Celery - 1 1/2 medium stalks - chopped.
>>Olives - 20 large - chopped.
>>Eggs - 2 large - chopped.
>>Pepper - 1/8 teaspoon.
>>
>>All were good quality brand name items.
>>
>>Refrigerated, after consuming about half of it. No problem with
>>refrigerator. Within approximately 19 hours it had a terrible taste, as
>>though at least a full tablespoon of salt had been added. Has anyone ever
>>heard of such a thing?
>
> If those were green olives, I think they'd be the likely culprit.
>
> Carol

There you go, being generous again! :-)

Wayne

Wayne Boatwright > , if that's their real name, wrote:

>On Fri 11 Feb 2005 08:23:08p, Damsel in dis Dress wrote in
>rec.food.cooking:
>
>> If those were green olives, I think they'd be the likely culprit.
>
>There you go, being generous again! :-)

No way! He's not getting his hands on MY olives! That doesn't sound
right, does it?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri 11 Feb 2005 09:37:29p, Damsel in dis Dress wrote in rec.food.cooking:

> Wayne Boatwright > , if that's their real name, wrote:
>
>>On Fri 11 Feb 2005 08:23:08p, Damsel in dis Dress wrote in
>>rec.food.cooking:
>>
>>> If those were green olives, I think they'd be the likely culprit.
>>
>>There you go, being generous again! :-)
>
> No way! He's not getting his hands on MY olives! That doesn't sound
> right, does it?
>
> Carol

Uh, no, it doesn't! hehehehe

Wayne

"Wayne Boatwright" > wrote in message
...

> Personally, when I make tuna salad, I won't even eat it if it's been in
> the
> fridge more than an hour, must less 19 hours.

Not an hour later? Why?

On Sat 12 Feb 2005 05:51:56a, Doug Kanter wrote in rec.food.cooking:

> "Wayne Boatwright" > wrote in message
> ...
>
>> Personally, when I make tuna salad, I won't even eat it if it's been in
>> the fridge more than an hour, must less 19 hours.
>
> Not an hour later? Why?

I just prefer the flavor and consistency of a freshly mixed tuna or chicken
salad. Within the first hour of cold storage very little changes. After
that, both flavor and cosistency alter progressively with time.

AAOF, if I really want tuna or chicken salad for lunch at work, I take all
the prepared components and mix it just before eating, except for the onion,
which I cut fresh just before mixing.

Wayne

Wayne Boatwright > , if that's their real name, wrote:

>I just prefer the flavor and consistency of a freshly mixed tuna or chicken
>salad. Within the first hour of cold storage very little changes. After
>that, both flavor and cosistency alter progressively with time.

Yeah, you wind up having to drain the tuna salad. Kinda gross.

I made Crash some tuna sandwiches sometime in the middle of the night, and
added shredded cheddar cheese. That's really a great way to eat tuna. My
other ingredients are mayonnaise, onion powder, celery seed (we don't like
crunchy stuff in our tuna salad), and a little lemon juice. Served on
toast, of course.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat 12 Feb 2005 09:28:31a, Dog3 wrote in rec.food.cooking:

> Damsel in dis Dress > wrote in
> :
>
>> Wayne Boatwright > , if that's their real name, wrote:
>>
>>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>>chicken salad. Within the first hour of cold storage very little
>>>changes. After that, both flavor and cosistency alter progressively
>>>with time.
>>
>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
>> I made Crash some tuna sandwiches sometime in the middle of the night,
>> and added shredded cheddar cheese. That's really a great way to eat
>> tuna. My other ingredients are mayonnaise, onion powder, celery seed
>> (we don't like crunchy stuff in our tuna salad), and a little lemon
>> juice. Served on toast, of course.
>>
>> Carol
>
> I pretty much eat tuna/chicken/ham salad as soon as it is made. I might
> chill it in the fridge a short while while the bread or bagel is
> toasting but not too long. As Carol said, everything separates. I love
> crunchy stuff but not olives. I use diced onion, thinly chopped celery,
> mayo, a very small squirt of lemon and of course I put bib lettuce on
> the bread along with the salad.
>
> Michael
>

Can I come over for a sammich? That's just how I like it!

Wayne

>
> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>
With canned albacore and canned salmon that Costco (Kirkland brand), there
is hardly any draining to do. The quality is fantastic. You can eat the
contents in chunks and sprinkle some lemon juice over it for "gut safety" if
you so choose.
Dee

"Dee Randall" <deedoveyatshenteldotnet> , if that's their real name, wrote:

>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
>With canned albacore and canned salmon that Costco (Kirkland brand), there
>is hardly any draining to do. The quality is fantastic. You can eat the
>contents in chunks and sprinkle some lemon juice over it for "gut safety" if
>you so choose.

Yeah, I love eating the albacore with just a little lemon juice, salt, and
pepper.

The draining I was talking about was tuna salad. With the mayo and stuff.
Even with albacore, you have to drain the salad after awhile. It's
probably magic, the extra liquid just appears.

Carol, delirious from lack of sleep
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat 12 Feb 2005 09:35:56a, Dee Randall wrote in rec.food.cooking:

>
>
>>
>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
> With canned albacore and canned salmon that Costco (Kirkland brand),
> there is hardly any draining to do. The quality is fantastic. You can
> eat the contents in chunks and sprinkle some lemon juice over it for
> "gut safety" if you so choose.
> Dee

Dee, IME, it's not the tuna that needs draining. It's the tuna salad after
the mixture has sat for a period of time. I agree, the Kirland tuna is quite
good.

Wayne

"Damsel in dis Dress" > wrote in message
...
> Wayne Boatwright > , if that's their real name, wrote:
>
>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>chicken
>>salad. Within the first hour of cold storage very little changes. After
>>that, both flavor and cosistency alter progressively with time.
>
> Yeah, you wind up having to drain the tuna salad. Kinda gross.

Drain....what? Does yours get watery, or is the mayo separating? I've never
seen this happen.

"Bud" > wrote in message
news:ydePd.37972$Yu.4725@fed1read01...
|
| Made tuna salad as follows.
|
| Tuna - Star-Kist - solid white - canned - 6 oz.
| Mayo - 2 heaping tablespoons.
| Sweet pickles - 6 medium size - chopped..
| Onion - 1/3 medium size - chopped.
| Celery - 1 1/2 medium stalks - chopped.
| Olives - 20 large - chopped.
| Eggs - 2 large - chopped.
| Pepper - 1/8 teaspoon.
|
| All were good quality brand name items.
|
| Refrigerated, after consuming about half of it. No problem with
| refrigerator. Within approximately 19 hours it had a terrible taste, as
| though at least a full tablespoon of salt had been added. Has anyone ever
| heard of such a thing?
|
| Bud (in Oceanside, Ca.)
|
|

I really appreciate all the comments.

Damsel - Olives were black.

Wayne - I never realized celery and sweet pickles were salty. Will cut down
on those. Have never tasted tuna being used before, but will in the future
and no.....I can't remember doing this refrigeration bit in the past and
certainly won't do it again.

<RJ> - Very good thought. Salt *has* been added to items around here in the
past, and *not* because the person liked salt, but merely to contaminate the
food!!

Bud

"Doug Kanter" >, if that's their real name,
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> Wayne Boatwright > , if that's their real name, wrote:
>>
>>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>>chicken
>>>salad. Within the first hour of cold storage very little changes. After
>>>that, both flavor and cosistency alter progressively with time.
>>
>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>
>Drain....what? Does yours get watery, or is the mayo separating? I've never
>seen this happen.

Yeah, it gets watery. No matter how well you drain tuna, there's still
going to be some water or oil left behind. And after the salad sits for
awhile, that water will come out of the tuna, and into the mayo, etc.

That's my theory. Are there any better ones out there?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
> "Doug Kanter" >, if that's their real name,
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> Wayne Boatwright > , if that's their real name, wrote:
>>>
>>>>I just prefer the flavor and consistency of a freshly mixed tuna or
>>>>chicken
>>>>salad. Within the first hour of cold storage very little changes.
>>>>After
>>>>that, both flavor and cosistency alter progressively with time.
>>>
>>> Yeah, you wind up having to drain the tuna salad. Kinda gross.
>>
>>Drain....what? Does yours get watery, or is the mayo separating? I've
>>never
>>seen this happen.
>
> Yeah, it gets watery. No matter how well you drain tuna, there's still
> going to be some water or oil left behind. And after the salad sits for
> awhile, that water will come out of the tuna, and into the mayo, etc.
>
> That's my theory. Are there any better ones out there?
>
> Carol

I'm stumped, although whenever I make tuna salad, I do it in the morning and
eat it by lunchtime. Never gets watery. Maybe I squeeze the lid harder when
I drain it. Of course, this is only based on 30 years worth of experience.
Tomorrow, anything could happen. :-)

"Doug Kanter" >, if that's their real name,
wrote:

>I'm stumped, although whenever I make tuna salad, I do it in the morning and
>eat it by lunchtime. Never gets watery. Maybe I squeeze the lid harder when
>I drain it. Of course, this is only based on 30 years worth of experience.
>Tomorrow, anything could happen. :-)

These have all been flukes. Your time is coming.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

One time on Usenet, said:
> "Doug Kanter" >, if that's their real name,
> wrote:

> >I'm stumped, although whenever I make tuna salad, I do it in the morning and
> >eat it by lunchtime. Never gets watery. Maybe I squeeze the lid harder when
> >I drain it. Of course, this is only based on 30 years worth of experience.
> >Tomorrow, anything could happen. :-)
>
> These have all been flukes. Your time is coming.

I think the sit time has a lot to do with it -- I'm the only one
in my house who likes tuna sandwiches (yes, I live with savages),
so it takes me two days to use up tuna salad. By the second day,
it's starting to get watery...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

(Gal Called J.J.), if that's their real
name, wrote:

>I think the sit time has a lot to do with it -- I'm the only one
>in my house who likes tuna sandwiches (yes, I live with savages),
>so it takes me two days to use up tuna salad. By the second day,
>it's starting to get watery...

I hate having to stick a paper towel into the bowl to sop up the excess
drippage. Uck! We rarely have any left over, so it's generally not a
problem.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Bud wrote:
> "Bud" > wrote in message
> news:ydePd.37972$Yu.4725@fed1read01...
> |
> | Made tuna salad as follows.
> |
> | Tuna - Star-Kist - solid white - canned - 6 oz.
> | Mayo - 2 heaping tablespoons.
> | Sweet pickles - 6 medium size - chopped..
> | Onion - 1/3 medium size - chopped.
> | Celery - 1 1/2 medium stalks - chopped.
> | Olives - 20 large - chopped.
> | Eggs - 2 large - chopped.
> | Pepper - 1/8 teaspoon.
> |
> | All were good quality brand name items.
> |
> | Refrigerated, after consuming about half of it. No problem with
> | refrigerator. Within approximately 19 hours it had a terrible
taste, as
> | though at least a full tablespoon of salt had been added. Has
anyone ever
> | heard of such a thing?
> |
> | Bud (in Oceanside, Ca.)
> |
> |
>
> I really appreciate all the comments.
>
> Damsel - Olives were black.

Which means what.. many types of olives are black, and most are heavily
salted... but not California Black Mission Olives. they're actually
rather low in sodium.

> Wayne - I never realized celery and sweet pickles were salty. Will
cut down
> on those.

Mayo is probably your saltiest addition. You have so much additional
ingredients that I'd not call it tuna salad, perhaps tuna flavored
salad.... actually it's not a salad at all, it's a tuna flavored
relish.

Before I'd do your fercocktah thang to stretch a can of tuna (I mean
SIX pickles and an entire can of mission olives, not to mention all
that celery, and not one, but two eggs) I'd crumble a can of tuna into
a healthful three bean salad.

Damsel in dis Dress wrote:
> Dog3 > , if that's their real name, wrote:
>
>> I pretty much eat tuna/chicken/ham salad as soon as it is made. I
>> might chill it in the fridge a short while while the bread or bagel
>> is toasting but not too long. As Carol said, everything separates. I
>> love crunchy stuff but not olives. I use diced onion, thinly chopped
>> celery, mayo, a very small squirt of lemon and of course I put bib
>> lettuce on the bread along with the salad.
>
> What? No cheddar? Try it sometime. And I'll try to remember
> lettuce next time. However, I don't generally wear bibs when I eat.
> Probably should, though, because I have stains on all my shirts.
>
> I love green olives with tuna, but probably wouldn't enjoy it
> anymore. My tongue has developed an aversion to salt, and I gave
> away my entire stockpile of green olives.
>
> Carol, who obviously had NO sleep last night

I've had shredded cheddar, even mozzarella, in my tuna plenny times,
girlfriend. <g> A dash of dill is good too.

kili

Damsel in dis Dress wrote:
> (Gal Called J.J.), if that's their real
> name, wrote:
>
>> I think the sit time has a lot to do with it -- I'm the only one
>> in my house who likes tuna sandwiches (yes, I live with savages),
>> so it takes me two days to use up tuna salad. By the second day,
>> it's starting to get watery...
>
> I hate having to stick a paper towel into the bowl to sop up the
> excess drippage. Uck! We rarely have any left over, so it's
> generally not a problem.
>
> Carol

That's what I do too, Carol. I get a paper towel and stick the corner of it
into my leftover tuna to absorb the water. It works, but it's still not as
good as freshly made tuna salad.

kili

Dog3 wrote:

> "Bud" > wrote in
news:ydePd.37972$Yu.4725@fed1read01:
>
> >
> > Made tuna salad as follows.
> >
> > Tuna - Star-Kist - solid white - canned - 6 oz.
> > Mayo - 2 heaping tablespoons.
> > Sweet pickles - 6 medium size - chopped..
> > Onion - 1/3 medium size - chopped.
> > Celery - 1 1/2 medium stalks - chopped.
> > Olives - 20 large - chopped.
> > Eggs - 2 large - chopped.
> > Pepper - 1/8 teaspoon.
> >
> > All were good quality brand name items.
> >
> > Refrigerated, after consuming about half of it. No problem with
> > refrigerator. Within approximately 19 hours it had a terrible taste, as
> > though at least a full tablespoon of salt had been added. Has anyone
ever
> > heard of such a thing?
> >
> > Bud (in Oceanside, Ca.)
> >
> >
>
> I'm going with the general concensus here, especiall with the olives. On a
> salt restricted diet, olives are on the *bad* list, being full of sodium.
> And you put 20 of them in with 1 can of tuna.


GAWD - 20! A couple would be enough...

--
Best
Greg

Sheldon wrote:

> Before I'd do your fercocktah thang to stretch a can of tuna (I mean
> SIX pickles and an entire can of mission olives, not to mention all
> that celery, and not one, but two eggs) I'd crumble a can of tuna into
> a healthful three bean salad.


Or add about five more cans of tunny to the mix...

--
Best
Greg

"kilikini" >, if that's their real name,
wrote:

>I've had shredded cheddar, even mozzarella, in my tuna plenny times,
>girlfriend. <g> A dash of dill is good too.

Ooooooooooooooh! Dill! Never woulda thunk it! Thanks!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Dog3" > wrote in message
1...
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
> news >
>>
>> Dog3 wrote:
>>
>>> "Bud" > wrote in
>> news:ydePd.37972$Yu.4725@fed1read01:
>>>
>>> >
>>> > Made tuna salad as follows.
>>> >
>>> > Tuna - Star-Kist - solid white - canned - 6 oz.
>>> > Mayo - 2 heaping tablespoons.
>>> > Sweet pickles - 6 medium size - chopped..
>>> > Onion - 1/3 medium size - chopped.
>>> > Celery - 1 1/2 medium stalks - chopped.
>>> > Olives - 20 large - chopped.
>>> > Eggs - 2 large - chopped.
>>> > Pepper - 1/8 teaspoon.
>>> >
>>> > All were good quality brand name items.
>>> >
>>> > Refrigerated, after consuming about half of it. No problem with
>>> > refrigerator. Within approximately 19 hours it had a terrible
>>> > taste, as though at least a full tablespoon of salt had been added.
>>> > Has anyone
>> ever
>>> > heard of such a thing?
>>> >
>>> > Bud (in Oceanside, Ca.)
>>> >
>>> >
>>>
>>> I'm going with the general concensus here, especiall with the olives.
>>> On a salt restricted diet, olives are on the *bad* list, being full
>>> of sodium. And you put 20 of them in with 1 can of tuna.
>>
>>
>> GAWD - 20! A couple would be enough...
>>
>
> I think the sit time allowed the salt to draw from the olives and pickles.
> IMO if eaten right away, the salt taste would not have been so strong.
> With
> the 20 olives, what he made was olive salad with tuna. Not a bad thought
> or
> recipe to experiment with. Olive and tuna spread... hmmmm...

Actually, if you remove ALL his ingredients except olives and a can of the
more solid tuna (or fresh tuna), you're on your way to a putanesca sort of
thing, usually made with chicken. Out of mayo land, and off to the land of
fresh tomatoes, garlic, basil.....mmmm mmmm!

"Gal Called J.J." > wrote in message
...
> One time on Usenet, said:
>> "Doug Kanter" >, if that's their real name,
>> wrote:
>
>> >I'm stumped, although whenever I make tuna salad, I do it in the morning
>> >and
>> >eat it by lunchtime. Never gets watery. Maybe I squeeze the lid harder
>> >when
>> >I drain it. Of course, this is only based on 30 years worth of
>> >experience.
>> >Tomorrow, anything could happen. :-)
>>
>> These have all been flukes. Your time is coming.
>
> I think the sit time has a lot to do with it -- I'm the only one
> in my house who likes tuna sandwiches (yes, I live with savages),
> so it takes me two days to use up tuna salad. By the second day,
> it's starting to get watery...

Isn't this perhaps caused by salt bringing out juices, such as in cucumbers
sprinkled with salt, and coleslaw with mayo added, that the salt with bring
out juices and make it all watery in the bottom?
Dee

"Sheldon" > wrote in message
oups.com...
>
> Bud wrote:
>> "Bud" > wrote in message
>> news:ydePd.37972$Yu.4725@fed1read01...
>> |
>> | Made tuna salad as follows.
>> |
>> | Tuna - Star-Kist - solid white - canned - 6 oz.
>> | Mayo - 2 heaping tablespoons.
>> | Sweet pickles - 6 medium size - chopped..
>> | Onion - 1/3 medium size - chopped.
>> | Celery - 1 1/2 medium stalks - chopped.
>> | Olives - 20 large - chopped.
>> | Eggs - 2 large - chopped.
>> | Pepper - 1/8 teaspoon.
>> |
>> | All were good quality brand name items.
>> |
>> | Refrigerated, after consuming about half of it. No problem with
>> | refrigerator. Within approximately 19 hours it had a terrible
> taste, as
>> | though at least a full tablespoon of salt had been added. Has
> anyone ever
>> | heard of such a thing?
>> |
>> | Bud (in Oceanside, Ca.)
>> |
>> |
>>
>> I really appreciate all the comments.
>>
>> Damsel - Olives were black.
>
> Which means what.. many types of olives are black, and most are heavily
> salted... but not California Black Mission Olives. they're actually
> rather low in sodium.
>
>> Wayne - I never realized celery and sweet pickles were salty. Will
> cut down
>> on those.
>
> Mayo is probably your saltiest addition. You have so much additional
> ingredients that I'd not call it tuna salad, perhaps tuna flavored
> salad.... actually it's not a salad at all, it's a tuna flavored
> relish.
>
> Before I'd do your fercocktah thang to stretch a can of tuna (I mean
> SIX pickles and an entire can of mission olives, not to mention all
> that celery, and not one, but two eggs) I'd crumble a can of tuna into
> a healthful three bean salad.
>
Before I enjoyed the three-bean salad at Costco, I'd look at the amount of
sugar in it -- Yikes!
I would just open 3 cans of beans, mix, and add a little sugar and rice
vinegar.
Usually there aren't a lot of spices added.
Dee

On Sun 13 Feb 2005 08:20:57p, Dog3 wrote in rec.food.cooking:

> I bought a jar of Marzetta olives with jalapeno and garlic. Gawd they are
> good. I'm trying to figure out how to cook with them a bit without putting
> them on pizza.
>
> Michael

Not too far flung from pizza, but how about on bruscetta?

Wayne