Connie, the worry with canned tuna is the mercury. I think the rec is once a week.

Hm. Maybe I should eat less tuna, then. I love tuna like a cat. Maybe I should give the cats less tuna too. How much tuna should one feed a cat? I hadn't even thought about the mercury. All the mercury warnings I've seen have been aimed at pregnant women, so I've kinda ignored them.

crunchy stuff was not appealing at all

I hate celery. And it's in everything, every meat-type salad, it's fibrous and bitter and I hate biting into it. Why does everything have to crunch? Meat and mayo isn't supposed to crunch! What's so appealing about making things that don't crunch crunchy? Fucking celery. I'm gonna be forced to learn to cook just so I can make food that doesn't have celery in it. Celery is a ridiculous vegetable with barely any nutrition or calories in it. Did you know that the variety of celery used in Europe is different than the one grown in America, and in Europe they eat the root but not the stalks (because they're gross, why would you eat that). BTW, celery seed is an effective diuretic, if you're looking for a natural alternative, so it does have a reason for existing, just not for food unless you're literally starving and will eat anything, but honestly wild cattail roots probably taste better.

tl;dr: I really hate celery.

I hate celery. And it's in everything, every meat-type salad, it's fibrous and bitter and I hate biting into it. Why does everything have to crunch? Meat and mayo isn't supposed to crunch! What's so appealing about making things that don't crunch crunchy? Fucking celery.

Again, we are twins. People get peeved with me as I meticulously pick out all the celery bits in tuna salad. It's hard and it's bitter, it's harshing the mellow of my tuna salad.

And why are peppers in everything! "Oh, it needs some flavor, some zing!" No, your tastebuds have been burned out. With tuna salad and egg salad, I want to taste the tuna/eggs and the mayo and the pickle! I don't need a nerve gas attack on my tongue!

I hate celery. And it's in everything, every meat-type salad, it's fibrous and bitter and I hate biting into it.

Every time I order tuna or chicken salad and it contains previously un-advertised celery, I feel SO BETRAYED. Celery in tuna/chicken/egg salad is the devil.

Except the REALLY weird thing about me is that I *love* celery with hummus. It's excellent.

And also -- I shit you not on this -- I have this olfactory quirk where too much of one scent starts to smell like another scent. My nose reads an excess of lavender as celery. No lie. (Also, too much citrus, especially in something like a candle or soap, smells like mint. I cannot explain my nose.)

With tuna salad and egg salad, I want to taste the tuna/eggs and the mayo and the pickle!

Tuna, mayo, and pickles are all you need in tuna salad. Though I get a little weird with my avocado in egg salad, but I love avocado like burning and it tastes SO GOOD in egg salad.

I hate mushy protein food, which is why there is celery or apple or raw cabbage in all my mayo based 'salads.' Anything else triggers gag reflex. Don't do pudding at all, and yogurt needs a mixed in. Grits grew on me,but texture is very important.

So there's the reason for celery.

So there's the reason for celery.

Textures are weird, man. I know I have some really specific food-texture things, but I can't think of a single one right now.

Oh. Button mushrooms are like biting into an ear. I can't do it.

What are the mayo/mustard proportions for these? Has anyone tried them with the olive oil mayos? Would that be ok you think?

Has anyone tried them with the olive oil mayos?

That's what I use. I like it a lot.

I have no idea what my proportions are, because I eyeball it all. For egg salad for 2 people, it's 4 eggs, 1 avocado; cut the avocado in half, moosh up one of the halves, and dice the other half. Dice the eggs. Then mayo and mustard until it looks/tastes right.

I can say I basically use only as much mayo/mustard as is required to get the whole thing to hold together. I don't want discrete egg parts thinking they can break free. The nice thing about mooshing half the avocado is it reduces the amount of mayo I use, but because it's mooshy, it helps hold the egg salad together.

I don't over-mayo it. As soon as the egg salad holds together, that's enough mayo for me. And, for me, a little mustard goes a loooooong way, so I just use a small amount. Maybe 1/2 tablespoon at the most.

Whereas I like a lot of mustard in mine (if mustard based. I have an apple, tuna, cabbage salad that I make with oil& soy Girards Chinese salad dressing. So no mayo.)

I love spicy tangy mustard.

Mustard is...very aggressive to my taste buds. I have a really wimpy set of taste buds.

I love the taste of celery. Stalks, root, seed, raw, cooked, steeped forever into broth, all good. Sometimes my gums start to hurt just thinking about eating something crunchy, though.

I've made olive oil mayo and used it to make my various salads and it was fine. I've also made tuna salad with olive oil instead of mayo and that was good, but that was following an actual recipe not just guesstimating spoonfuls. My usual system is one can (6-oz or whatever is close to that) or 6 eggs to 2 rounded T mayo, 2 rounded T mustard (because I really like mustard. I can use all mustard and no mayo and be happy, flavor-wise, that really just depends on how much fat I want in my meal) 3 T celery or radishes or whatever., maybe more if I'm combining vegetables, whatever the mixture will hold. I don't do pickles in mine, I like my pickles whole and on the side not chopped up in stuff, usually.