This is a behind the scenes look at Thousand Mile Food Stories.
I recently starting reminiscing a lot about a recipe that I hadn’t made for years… and years.
It was introduced to me by my Step-Mom BJ a couple of decades ago and I immediately made it to share with Rohnda. It became a regular dish on our Play-Date tables and all of our kids loved it… well, except that one kid but whatever…. It was quick and easy and tasty and in the heat of the Hawaiian afternoons, as the traffic zoomed down Kaimuki Avenue we frequently gathered around the table for this yummy salad.
And then… life happens and seasons change and it has been a while since it has graced my lunch time table but we knew this would be a recipe worth sharing with all of you so I set out to get it done.
The phone calls to Rohnda started on a mid November morning with the
Once I finally had the rice cooked and all the ingredients added, I proceeded to set up my photography on the kitchen table. I am still learning the art of food photography and quickly found my first mistake. You see, it was late afternoon by now and my little army of hungry offspring had started showing up in the kitchen! Of course they were anxiously looking for something to eat and finding an old favorite all made up and sitting on the dining room table, assumptions were made and little fingers began wiggling their way in. But as you may know, wiggling and photography don’t go well together, especially for this amateur. In the fading afternoon light, the wiggling continued along with sneaking bites of food.
Note to self: the family kitchen table is not an ideal place for food photography at mealtime… maybe ANY time because asking young children to not wiggle at the table is like asking a cat to go and fetch the morning paper… it’s not going to happen.
Meanwhile, my six year old, with his shy smile and cute dimples is, pulling on my shirt,
“Can I take a picture?” he asks sweetly.
I replied “Not yet sweetie, I need to get this picture before it gets dark outside”.
Now I’m back and forth on the phone with Rohnda, who, by the way, is the true artist in this operation, and she is trying to help me get it right. By now my kids had nearly polished off the bowl of salad and are beginning to greedily eye the last of the tuna rice salad on my plate for the photo.
And once again that tug
“Mom, now can I take a picture?” “Not yet, still haven’t got a good one.”
Because the light outside is beginning to fade, I need to wrap this up. Another call to Rohnda later I eventually get the pretty picture, the children were fed and all was well.
I feel a now familiar tug on my shirt, “Mom”
“Yes, now you can take a picture.”
Tuna Rice Salad
Yummy tuna salad that is perfect served with tortilla chips for lunch
- 2/3 cup raw brown rice cooked and cooled to room temperature (or 2 and 2/3 cups cooked rice)
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 can tuna
- 1/2 cup mayonaise
- 1/4 teaspoon Worcestershire sauce
- 4 teaspoons dried minced onion (or 2 T finely diced onion)
- 2 tablespoons lemon juice
- 1/4 teaspoons salt
- tortilla chips for serving
- Step 1 Combine rice, tuna, carrots and celery in bowl with a fork to flake tuna
- Step 2 Make dressing by mixing mayonnaise, worcestershire, onion, lemon juice and salt until combined
- Step 3 Add dressing to tuna and rice mixture, stir well
- Step 4 Serve with tortilla chips
if you are using chilled rice that you made before hand, heat it first and allow it to cool to room temperature
If making fresh rice, once it is finished cooking, spread it out on a plate to allow to cool to room temperature