The Perfect Tuna Salad
Nov 25, 2021 | 10:38 am
#16
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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.
Nov 25, 2021 | 12:21 pm
#17
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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 arent available and dont 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 Im 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. Ive 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. Im also happy with it between 2 slices of bread with lettuce and tomato. Ill eat it with a scoop of egg salad but never with chicken salad. I dont eat cheese and dont think it adds anything to tuna salad anyway unless youre making a melt. And I hate saltines in the side. Also too much mayonnaise and not enough crunch spoil it for me.
Yours?
My tuna salad does not have a recipe. I make it with what I have if all ingredients arent available and dont 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 Im 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. Ive 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. Im also happy with it between 2 slices of bread with lettuce and tomato. Ill eat it with a scoop of egg salad but never with chicken salad. I dont eat cheese and dont think it adds anything to tuna salad anyway unless youre making a melt. And I hate saltines in the side. Also too much mayonnaise and not enough crunch spoil it for me.
Yours?
Nov 25, 2021 | 12:54 pm
#18
Join Date: Feb 2005
Location: Philly burbs
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Posts: 2,966
Amen! And if you catch the tuna, cook it that night, then use in a tuna saladyou ever want any other tuna again. I realize this is not possible for most.but if you live near a fishing port, do yourself a favor.
Nov 30, 2021 | 9:25 pm
#19
Join Date: Jan 2009
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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
Tuna in oil, drained, smashed
Olive oil
capers
parm shavings
black pepper
maybe a few shavings of sweet onion
serve on crusty bread
Dec 2, 2021 | 12:08 pm
#20
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Dec 5, 2021 | 4:08 pm
#21
Join Date: May 2005
Location: Mid-Atlantic
Posts: 5,019
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 arent available and dont 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 Im 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. Ive also used seasoned salts but eliminate all else.
Yours?
My tuna salad does not have a recipe. I make it with what I have if all ingredients arent available and dont 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 Im 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. Ive 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.
Dec 5, 2021 | 4:15 pm
#22
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Dec 6, 2021 | 6:22 am
#23
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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.
Dec 14, 2021 | 5:48 am
#24
Join Date: Jul 2002
Location: coastal Croatia
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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.
On toast. Or, if done as a melt, then with emmentaler, not cheddar.
And definitely no onions.
Dec 14, 2021 | 7:51 am
#25
Join Date: Jan 2007
Programs: UA 1MM, Avis Chairman, Four Seasons Elite
Posts: 538
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.
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.
Dec 14, 2021 | 7:56 am
#26
Join Date: Aug 2001
Location: USA
Posts: 53
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!
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!
Dec 14, 2021 | 12:12 pm
#28
Join Date: Jan 2002
Location: Federal Way, WA
Programs: Many, but completely free agent now
Posts: 1,664
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.
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.
Dec 14, 2021 | 1:22 pm
#29
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Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,268
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.
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.
Dec 14, 2021 | 1:39 pm
#30
Join Date: Jan 2007
Programs: UA 1MM, Avis Chairman, Four Seasons Elite
Posts: 538
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.
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.