Tuna is so easy to make and yet so delicious and nutritious. We wanted to share how we make it. Our 8 year old son said today after eating it, “This is the best tuna ever!!” How awesome is that? I ate a lot of tuna fish as a child and it’s a favorite of mine. I enjoy it best with saltine crackers or with one slice of sourdough bread as a foldover. Yummy!

Step 1

Gather ingredients. We use as much organic items as possible. If you choose not to eat organic, that’s fine with us. But we’ve been eating mostly organic for about two years now and we have never felt better. Most of our items we used for this post are organic.

You will need 12 farm fresh eggs (it’s just what we use), sea salt, green onions, minced garlic, mustard, mayo, wild caught albacore tuna, onion powder, and black pepper.

Step 2

Get your sauce pan out. Put water in it and place on stove over high heat.

Step 3

When your water starts to simmer as in the picture above, add 2 teaspoons of sea salt.

Step 4

When you see rolling bubbles, your water is ready for 12 farm fresh eggs. We use a wooden spoon to help ease the eggs down without breaking them.

Step 4

Let them boil. (For the perfect egg, you can set your timer for 14 minutes.) Open your four cans of wild albacore tuna. Why do we use wild? They are less likely to be laced with chemicals. We also don’t use chemicals around our house. Since our daughter was diagnosed with cancer years ago, we have changed our lifestyle. Chemicals are bad. Natural is good. If God wanted chemicals laced all in our food, He would have designed it that way. Anywho, back to the step. Break it up with a fork, shown below.

Step 5

We used three green onions for our tuna. Jay used a Gunter Wilhem German steel 10 inch Executive Chef knife to chop the onions if you were wondering. (We know you were…) It’s a big knife, and he uses it with ease. If you want to splurge, you can buy it on amazon for about $70. (Use the link that’s underlined, please!) Personally, I don’t like using a big knife like that. It scares me. I’m not an expert like Jay though. Between him and my father-in-law, Chef Jamie, Jay has cut his hand the least (I’m so proud of you baby! We need those money-makers to stay in tact!). If you have big hands and have great knife skills, this is the knife for you.

Step 6

Add green onions to tuna.

Step 7

Add 1 teaspoon of black pepper. Do you remember the show Step by Step? As I write this post that has 1,000,000 steps, I’m totally singing it in my head…ok, honestly, we are singing it out loud, too. “Step by Step. Day by Day…”

Step 8

Add 2 teaspoons of sea salt.

Step 9

Add 1 teaspoon onion powder.

Step 10

Add 1 tablespoon of garlic.

Step 11

Add 2 tablespoons of mustard.

This just looks so yummy!!

Step 12

Add 1/2 cup mayo. If you like your tuna “extra mayoey”, add more. This was the perfect amount for us. (I ate mine with saltine crackers and it was so perfect.)

Step 13

So your eggs should be done by now. Your timer for 14 minutes should have gone off. Now you empty the egg water into your sink, and run cold water into your pan while you peel the eggs. Pick up an egg and gently tap it against the side of the sink. Notice that the egg shells come off so easily!!! You would think that boiling eggs couldn’t be messed up, but unfortunately overcooked, rubbery eggs are sadly everywhere (even Whole Foods). Valerie and I ate at Whole Foods one time after she had her oncology visit at Arkansas Children’s Hospital (which is the greatest hospital on earth) and we ate their buffet. I got a salad with boiled eggs and I couldn’t even eat them. They were terrible!! (Sorry, Whole Foods, we still love you, though.)

How beautiful!

Step 14

Rinse out your pan really really well (or hand wash it really quick). Put the peeled eggs back into the pan with ice and cold water. Put your timer on for four minutes. This will help your tuna from being too hot to eat because who likes hot tuna?  Nobody in this house (unless its medium rare tuna not from a can, then it’s oh my goodness wonderful).

Step 15

So your four minute timer just went off. Stir your bowl of tuna and ingredients (if you haven’t already). This is such a cool trick my husband does. So he uses a strainer, which apparently is called a stainless steel spider strainer on amazon (who knew?), to push his eggs through. Instead of cutting egg, you just push the boiled egg through the strainer and voila! Perfect egg pieces for your tuna. We used six eggs in our tuna and had some leftover boiled egg snacks.

Here is the recipe for those of you that measure (I do, my man doesn’t):

You will need 2 teaspoons salt for the water, 2 teaspoons salt for the tuna, 3 green onions, 1 tablespoon garlic, 2 tablespoon mustard, 1/2 cup mayo, 4 cans wild albacore, tuna 1 teaspoon onion powder, 1 teaspoon black pepper, and 12 farm fresh eggs.

Jay’s Uncle Ronnie made the board that is shown in most of the pictures. It’s a super cool cutting board. Thank you Uncle Ronnie!!!