Today I wanted to share a simple recipe with all of you…
My mom has been making this since I was little, and it is a nice quick meal you can just throw together if you have these basic ingredients:

1 lb of elbow macaroni
1 can of strained tuna
A few stalks of washed celery
Half an onion
2 or 3 Hardboiled Eggs
Mayonnaise
Fresh Parsley
Salt & Pepper
Paprika

Sometimes I also add some sliced black olives, but I didn’t have any so feel free to add those in too, if you’d like! So the steps to making this yummy dish are pretty easy!!
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DIRECTIONS 
1. First you cook your pound of pasta, and strain it! Also while your pasta is cooking, you can also hard boil your eggs as well! 2 or 3 should do just the trick for a pound of pasta! Once your pasta is done cooking, rinse it with cool water to prevent from sticking, and throw it in a large mixing bowl! Let that cool a bit while we prep our other ingredients…

2. Once your eggs are done, it should make it easier to get the shells off if you shock them in cold water. (I guess that would make them SHELLSHOCKED! AAHAHAH!) and leave them in that for a few minutes while you’re prepping your veggies in the next step!

3. Next wash your celery, and peel your onion! Chop them up, dice them up finely if you’d like, or if you like your veggies chunkier that’s fine too! It’s all what YOU prefer!

4. Once all of your veggies are chopped, go back and take your “shellshocked” eggies out of the water! Give them a peeling and rinse them to get the remaining shell bits off. Now chop your eggs into nice sized chunks, and open your can of tuna!

5. Now you are going to add your Onion, Celery, Eggs, & Tuna to the pasta in your large mixing bowl… Add mayonnaise until you are happy with the consistency. You can also opt to use some Greek yogurt as a healthier option if you’d like. Stir it all together!!

6. Now it’s time to go out to your garden if you have one, and pick some *FRESH PARSLEY* or you can just buy some parsley from the store! Now go to your magickal spice rack and grab your paprika for another little splash of color!! Also add some salt and pepper. Feel free to taste along the way to make sure the flavors are exactly how you want them!
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7. Now wrap and refrigerate for at least 30 minutes! This dish is best served cold!

I know, I know, it has been WAY TOO LONG since I have updated about ANYTHING… So I am going to try to do a post after this one, updating the past year or so. 🙁 … I know, I suck, I am a horrible human being LOL… I have led all of my followers to a dead end, not keeping up with posts, so I am going to try to post more often, but a little thing called life keeps sweeping me away with the current, and I get caught up doing other things…. But me oh my! How time flies! Last time I updated was a month or so shy of a year ago… SHAME ON ME!! But I miss you all so much, and I have been feeling a little domestic lately.

Today I tried a recipe that I just had to share with you all…
A friend of mine from LA had actually made us these one night, back in 2009, and I remember them being SOOOO yummy! Today on my way back home from work (I work till noon on most days), I was thinking of what I should have for lunch, and then I realized I had a can of tuna. I am trying to eat less carbs, my pasta gut is starting to grow too attached (it thinks we’re friends)…. But I am currently giving it the silent treatment (well, for today anyway).. maybe if I ignore it enough by not feeding it more carbs everyday, maybe , JUST MAYBE it will go away LOL!

So I tried this low carb recipe for Tuna Burgers! The only carbs involved were the breadcrumbs to hold the mixture together, o well… Well here is a recipe, I kinda just winged it, but they came out SOOOO GOOD! EVEN WITHOUT THE BREAD! (I didn’t eat them with a bun, but if you want to, feel free!)

INGREDIENTS
1 Can of Tuna
1 Egg
Mayonnaise
Italian Seasoned Breadcrumbs
Chili Powder
Wercestershire Sauce
One Celery Stalk
Half of a small onion
Earth Balance Vegan Butter to grease the pan
( I am not a vegan, but I LOVE this butter, and it’s GUILT FREE! You may use regular butter to grease the pan if you please!)
Cast Iron Skillet

DIRECTIONS
1. Drain the canned tuna and place it into medium sized bowl
2. Fine mince your celery and onion
(You can even add minced bell pepper, but I didn’t have any on hand today)
3. Add your one egg, along with the mayo, breadcrumbs, chili powder & onion/celery
(I added the mayo and breadcrumbs until I was happy with the consistency. The mixture should remain clumpy, not runny)
4. Add a few dashes of your Wercestershire sauce
5 Salt & Pepper that baby!
6. Mix everything up and start forming your patties. 1 can of tuna should give you 4 patties!
7. Heat up your cast iron skillet with a little butter in it to grease it so the patties don’t stick
Be extra CAREFUL when placing them into the pan, they are super delicate and you don’t want them to fall apart! (I used 2 spatulas to help with the flippage)
8. Cook on each side until golden brown and crispy.
9. Serve either on a bun, or you can eat it bunless as well. Feel free to add any condiments of your choice, you can top with lettuce, tomato, onion, and ketchup.

ENJOY!!!!
If anyone tries this, please do let me know how you liked them!! 🙂
Thanks to my friend Jacob for introducing me to tuna burgers!
YUUUMMMMM!!!
Til next time….
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Justina
xoxo