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Mine is similar although no paprika and I replace sweet relish with dill. What matters most of the quality of the fish. If you have left over cooked tuna or salmon and use it in salad you'll never want to used canned again.
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Originally Posted by BamaVol
(Post 33753090)
This came up elsewhere and I thought it deserved a thread.
My tuna salad does not have a recipe. I make it with what I have if all ingredients aren’t available and don’t measure anything. If yours is wildly different, I would not consider it heresy. But mine always pleases. Ingredients Tuna -any, but I prefer albacore or chunk white Celery - not too small a dice Onion - preferably sweet, not too small a dice Sweet pickle relish - I will use diced sweet gherkins if I’m not rushed. Dill relish or diced dill pickles are fine too but not usually. Seasonings: salt, pepper, paprika. Can add dill, onion salt or garlic salt. I’ve also used seasoned salts but eliminate all else. Served on/in I like it on top of lettuce with other salad ingredients like cucumber, onion, tomato, Kalamata olives. I’m also happy with it between 2 slices of bread with lettuce and tomato. I’ll eat it with a scoop of egg salad but never with chicken salad. I don’t eat cheese and don’t think it adds anything to tuna salad anyway unless you’re making a melt. And I hate saltines in the side. Also too much mayonnaise and not enough crunch spoil it for me. Yours? |
Originally Posted by Badenoch
(Post 33758536)
Mine is similar although no paprika and I replace sweet relish with dill. What matters most of the quality of the fish. If you have left over cooked tuna or salmon and use it in salad you'll never want to used canned again.
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Not perfect in any way, but the way I prefer pantry-style tuna salad:
Tuna in oil, drained, smashed Olive oil capers parm shavings black pepper maybe a few shavings of sweet onion serve on crusty bread |
Originally Posted by braslvr
(Post 33757351)
Sorry, but the egg and cheese sound really bad for tuna salad. I do use green onion for the onion usually.
I make my tuna sandwiches grilled more often than not, but never ever with cheese. Just doesn't mix for me.
Originally Posted by Badenoch
(Post 33758536)
Mine is similar although no paprika and I replace sweet relish with dill. What matters most of the quality of the fish. If you have left over cooked tuna or salmon and use it in salad you'll never want to used canned again.
|
Originally Posted by BamaVol
(Post 33753090)
This came up elsewhere and I thought it deserved a thread.
My tuna salad does not have a recipe. I make it with what I have if all ingredients aren’t available and don’t measure anything. If yours is wildly different, I would not consider it heresy. But mine always pleases. Ingredients Tuna -any, but I prefer albacore or chunk white Celery - not too small a dice Onion - preferably sweet, not too small a dice Sweet pickle relish - I will use diced sweet gherkins if I’m not rushed. Dill relish or diced dill pickles are fine too but not usually. Seasonings: salt, pepper, paprika. Can add dill, onion salt or garlic salt. I’ve also used seasoned salts but eliminate all else. Yours? Try to get a pickle relish without gobs of sweeteners, dyes or artificial flavors, so it actually tastes like real pickles were involved in the making of it. Also, added salt? I find between the tuna itself and the relish, tuna salad is more than adequately salty. |
Originally Posted by JBord
(Post 33777755)
Shredded cheddar is actually quite good in tuna salad. Of course, it's really good melted on top too, so if you don't like that you won't like it mixed in.
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Originally Posted by CDTraveler
(Post 33787236)
Hold the onion, add thin sliced almonds. Turmeric if I'm feeling daring.
Also, added salt? I find between the tuna itself and the relish, tuna salad is more than adequately salty. Not much salt. A sprinkle. Sometimes garlic salt or onion salt. But still just a sprinkle. I generally use 2-3 cans of tuna so the salt is proportionally slight. |
Tuna (not Albacore, it's too dry) preferably in olive oil, drained. Add mayo, celery (smaller dice), a pinch of salt, curry powder, relish (better than chopped pickles or gherkins IMHO).
On toast. Or, if done as a melt, then with emmentaler, not cheddar. And definitely no onions. |
Duke’s Mayo
Tonnino or Otiz tuna packed in olive oil, drained Dill Dill or gherkin pickle relish Capers Lemon zest Slight squeeze of lemon Black pepper no salt needed When in Hawaii will add Maui onion Awesome on dill rye bread or sourdough. |
Tuna, Solid White packed in water (drain and finely crumble so all the ingrediaets mix well)
Onion, small dice Celery, small dice Squeeze of lemon DUKE'S Mayo - absolutely the best mayo on the market and added bonus of no sugar added Celery Salt Chopped parsley if on hand, otherwise no big deal. Served on toast, lettuce optional It always gets raves from my husband who considers himself a life-long tuna connoisseur! |
Hands down, Duke’s is the best. I have to order it.
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Start with good tuna -- that, of course, is defined differently by different people. Beyond that:
If I'm making it just for myself, I use mustard instead of the white glop. I'm going to put mustard on the bread, anyway, so I just mix it in from the start. If I have to share it with somebody else, I'll use Miracle Whip; I hate mayonnaise with a passion! Extra ingredients? Usually pickle relish -- dill or sweet, depending on my taste at the time, but well drained. Chopped or sliced black olives are good. Never considered onion before, but that sounds good. Too lazy to boil the eggs, but they're good when someone else is making it! With enough onion I don't need the crunch of the celery (another vegetable I'm not thrilled about). In any case, the most important thing is to have just enough wet stuff to hold it all together. A good tuna salad, in my mind, should be moist but not dripping. |
Originally Posted by dliesse
(Post 33812198)
Start with good tuna -- that, of course, is defined differently by different people. Beyond that:
If I'm making it just for myself, I use mustard instead of the white glop. I'm going to put mustard on the bread, anyway, so I just mix it in from the start. If I have to share it with somebody else, I'll use Miracle Whip; I hate mayonnaise with a passion! Extra ingredients? Usually pickle relish -- dill or sweet, depending on my taste at the time, but well drained. Chopped or sliced black olives are good. Never considered onion before, but that sounds good. Too lazy to boil the eggs, but they're good when someone else is making it! With enough onion I don't need the crunch of the celery (another vegetable I'm not thrilled about). In any case, the most important thing is to have just enough wet stuff to hold it all together. A good tuna salad, in my mind, should be moist but not dripping. |
Originally Posted by dliesse
(Post 33812198)
Start with good tuna -- that, of course, is defined differently by different people. Beyond that:
If I'm making it just for myself, I use mustard instead of the white glop. I'm going to put mustard on the bread, anyway, so I just mix it in from the start. If I have to share it with somebody else, I'll use Miracle Whip; I hate mayonnaise with a passion! Extra ingredients? Usually pickle relish -- dill or sweet, depending on my taste at the time, but well drained. Chopped or sliced black olives are good. Never considered onion before, but that sounds good. Too lazy to boil the eggs, but they're good when someone else is making it! With enough onion I don't need the crunch of the celery (another vegetable I'm not thrilled about). In any case, the most important thing is to have just enough wet stuff to hold it all together. A good tuna salad, in my mind, should be moist but not dripping. |
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