INGREDIENTS:

• 4 (5-ounce) cans of tuna packed in water
• 3 celery sticks, chopped
• 1 cup chopped red onion
• 2 hard-boiled eggs, chopped
• 3 Tbsp. pickle relish (sweet or dill)
• ¾ cup mayonnaise
• Spicy mustard (optional)
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper

DIRECTIONS:

DRAIN the tuna. Transfer to a medium bowl and break up with a fork. ADD the celery, onion, eggs and pickle relish and toss. ADD the mayonnaise and mustard to taste, if using, and season with the salt and pepper. STIR to combine.

COVER and refrigerate the tuna salad for about an hour, then enjoy. It’s always good with party crackers, celery sticks, or in a good old-fashioned tuna sandwich.

MAGIC BEANS INGREDIENTS:

• 6 slices of bacon, coarsely chopped
• 1 small yellow onion, chopped
• 1 (38-ounce) can Italian-style cut green beans, drained
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. maple syrup
• Freshly ground black pepper

DIRECTIONS:

In a skilled over medium heat, BROWN the chopped bacon and onion until very crispy, 5-7 minutes. Carefully pour off some of the bacon fat, but leave plenty to coat the skillet.

INCREASE the heat to medium-high and ADD the green beans, Worcestershire sauce and maple syrup to the skillet. SAUTE’ for 2 to 4 minutes, stirring, then TURN the heat down to a simmer. Let cook for 15 to 20 minutes more, ‘till all the flavors blend together.

SEASON with pepper before serving.

Source: “Ya’ll Eat Yet? Welcome to the Pretty Bitchin’ Kitchen” by Miranda Lambert with Holly Gleason