 Make it a good sandwich, keep them from getting hungry for a while or you'll have to get back in the kitchen again. Hey y'all, it's Timmy with Collard Valley Cooks and today we're making a simple lunch but delicious tuna salad deluxe for my in-laws and they are going to love it. First thing we're going to do is open up our tuna. I like to get a chunk of light tuna and this one's actually an oil, I usually get it in water so I guess we'll have some yummy tuna fish, normally I just get the water but I do have a smaller one that was in water here and I am opening a larger can which is 12 ounces and a smaller can which is 5 ounces because I'm making enough tuna fish for quite a few of us today. I don't really like this oil tuna, that's kind of, I mean some of y'all probably really like it but because it's got the oil in there we won't need as much mayonnaise when we mix it up as we normally would because normally it would be drier, okay? So we're just going to walk over here and get our tuna fish in the bowl and then I got to wash my hands of course. But you can see the difference in the texture of one in oil and one in water. The one in water is drier or you can see that was the one in water and this is the one in oil. If you do buy one in oil you definitely don't have to use as much mayonnaise if you don't want to use a lot of mayo. But one's about the same as the other, mayonnaise is just whipped up oil on the eggs, you know? We are going to, today I'm doing a deluxe tuna salad because my in-laws are here, normally me and Chris would just put sweet pickles in it and eat it in that bed in mayonnaise. But I'm chopping up a little bit of celery and I'll chop it really fine before it's over. This is two stalks for that much tuna fish. If you're just making one can of tuna of course one stalk would be more than enough. And then we're going to use a little onion as well. And this is a white onion so it's pretty strong so we won't use a whole lot of it. I'm just going to chop it up fine. I love it. And I've got some boiled eggs, I'm going to put two boiled eggs in it. If you boil your eggs like I do you just bring the water to a boil and then you drop the egg down into the boiling water and let it boil for about 12 minutes or so and then you pull it off the, and then you let it set for about 5 minutes and if you do that your eggs are going to peel easy every time. So it's really good to do them that way if you're making double eggs of course or something that you're going to want them to see the whole egg on. And I am just slicing this with my egg slicer. Remember you can get all of the things I use in the kitchen online at www.colorvalleycooks.com. Just go to the shop now pull down menu and shop to your heart's content. Alright let's rinse this other egg out. Rub it in there. This is an easy lunch and it's going to be really good. I've got a fresh garden tomato right here that's going to taste good on it. And I am going to get out my sweet pickles, I forgot to get them out. I don't think two's enough. We're going to get out a little sweet pickle. And double dip when you're making your salads, make sure you get a clean spoon for everything. So let's put in a little sweet pickle. That one's got a big ring or something. Pull that out. A couple of long pieces in there. And now we're going to put in some mayo. I'll start with that much and we'll add it if we need to. But since we've got that oily tuna we may not have to put any more in there. Now we're just going to mix it up. I'm going to show you our favorite bread lately that we like to eat. Really good. I made some for Nana yesterday. I made her an egg sandwich and she just went on and on about how good the bread was. And I said, I know we just love that bread. We are definitely going to have to have more mayo. It was a lot of tuna. So it wound up being more about, I would say almost a half cup of mayonnaise for that much tuna. And if you had a watery kind, if it were the tuna that's all in water, it might have taken on just a little bit more mayonnaise, but you don't want to overdo it with mayonnaise. I know it tastes good, but it's not good for us to. It's already got a lot in there. Okay. I'm going to taste this and see if I've got enough of everything in it. You should always taste something before you share it with somebody else. Delicious. So now we're going to make a sandwich. I'm going to show you this favorite bread of ours. This is Nature's own perfectly crafted thick sliced multigrain and we just love it. So we're going to use two slices of this bread. And just for fun, we'll put a little mayonnaise on it since we're doing a video. If we were in a restaurant, that's what they would do, right? I want to slice a slice of this delicious garden tomato so everybody can get a little bit. This bread is big. I'm going to put this on my bread, put a lot on there, y'all, make it good. Make it a good sandwich. I'll keep them from getting hungry for a while before you have to get back in the kitchen again. Tomato looks good, don't it? Now we're going to put this on top and I'm going to slice it right in between those tomatoes. All right, so here's our sandwich. Looks really good. We're going to take a bite, y'all. It's not very often that I make tuna salad deluxe. Most of the time, like I said, we use mayonnaise, sweet pickles, and tuna fish. So this one is really good. Y'all have a great day and thanks for watching Colored Valley Cooks, where we cook like Mama did. Bye, y'all. Hit that like button. Love you.