Tuna salad (with hard boiled eggs) on pita bread. I've not had tuna salad in a long time, and it's been in my regular rotation ever since I discovered a good quality tuna at Aldi...and I found the smoked sea salt at the back of my kitchen cabinet. I'll tire of it at some point, hopefully before my mercury levels soar (speaking of the Mad Hatter.)
Why do you always specify "with hardboiled eggs" when you have tuna salad? I always have chopped boiled egg in tuna or chicken salad so I'm just curious.
I think you and I are in the minority. Nearly everyone else I've mentioned that to is surprised I'd put egg in tuna salad, as though there's either egg salad or tuna salad, but not both. I wondered if I'd elicit "Why do you do that?" comments, but I did not expect an "I do that, too." I also wonder if we all carry forward the way it was made in our childhoods. I've only had tuna salad without egg when ordering carryout...I would generally not make it without egg at home. And I've never put egg in chicken salad...although we never had chicken salad when I was a kid. I make mine from a recipe, and it does not call for egg.
I put boiled egg in every kind of "creamy" salad... ham salad, tuna, chicken, macaroni, etc. I'd venture to say that everyone I know does the same.
I had a salmon fillet at a good fish-food place in Brewer, Maine, with mashed potatoes and corn on the side.
I love me some calamari. I can't imagine a buffet having it...it's kinda pricey. The secret to making them tender is to soak them in milk so the acid breaks them down. But you can more than just the sliced tentacle rings when you order it at a restaurant: You can also get a length of round tentacle that's stuffed & cooked, looking somewhat like a cannoli.