Spring tuna and egg salad
Here's another egg-related recipe
to use up those delicious morsels, mixed in with canned tuna, fresh
chives, and sweet potatoes stored from last winter. (Of course, I
added bacon, too, to tempt Mark's appetite.) The ingredients:
- 4 hard-boiled eggs. (You can increase this up to 8 eggs if you have them on hand and want the salad to be eggier rather than tunaier.)
- 1 large (12 oz) can of tuna, drained
- 5 slices of bacon, cooked
- 1 large sweet potato, cut into bite-size pieces
- 0.25 cups of chives, cut into small pieces
- about 2 tablespoons of balsamic vinegar
- about 4.5 teaspoons of honey
- salt and pepper
Bake the bacon on a tray
in the oven at 350 degrees, flipping the slices over as they start to
brown on one side, then removing them when they brown on the
other. Chop the sweet potato into bite-size chunks, mix the potato
into the bacon grease, add salt and pepper, then put the tray back in
the oven to cook the sweet potato (stirring once or twice).
Meanwhile, mix the
balsamic vinegar, honey, and chives. Drain the tuna (and make
Huckleberry's day by giving him the juices), then add the tuna to the
bowl. Spoon the hard-boiled eggs out of their shells,
break them into small pieces, and add them as well. Break the
bacon into bite-size pieces and add it to the salad, then spoon the hot
sweet potato out of the pan and into the bowl, leaving as much of the
grease behind as you can.
Mix and serve over a bed of homegrown baby lettuce. Serves four happy spring campers.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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