Okay, tuna salad.

[Anonymous]

NOOOOOOOO!!!

[Anonymous]

NYT just had a Pepperoncini Tuna Salad recipe in their newsletter that looked good (but I haven't made it so can't vouch for it).

[Anonymous]

Anonymous wrote:Celery and/onion. Needs some texture.

Onion and capers are musts for me, I also add finely diced celery and/or bell pepper.

[Anonymous]

I love tuna salad. I mix in mayo and a little Dijon mustard, lots of finely diced celery. Salt and pepper.

[Anonymous]

Anonymous wrote:I’m feeding my family tuna salad sandwiches for dinner tonight. (I have a newborn, before you get on me for that being a low effort meal. You’re welcome to come cook for me.) How do you like to make yours? I usually use oil-packed tuna, one can of sardines, just enough mayo to keep it from falling off the bread, salt, cumin, and paprika. But I’m up for trying something new.

Lightly spiced and fried.

[Anonymous]

I’m but it for $5 in a container from the Italian store.

[Anonymous]

No onions or scallions or garlic for us. GERD.

Water pack tuna, mayo, mustard, celery or celery seeds.

[Anonymous]

I would run away from home. Even the smell of tuna fish disgusts me.

[Anonymous]

Anonymous wrote:I love tuna salad. I mix in mayo and a little Dijon mustard, lots of finely diced celery. Salt and pepper.

Me, too. And make sure the tuna is very finely chopped. No big, dry chunks.
I am pro pickle but prefer mine as slices added to the sandwich rather than relish added to the salad. I wouldn’t object to a splash of vinegar.

[Anonymous]

Anonymous wrote:I would run away from home. Even the smell of tuna fish disgusts me.

One of my kids refuses to eat anything with tomato or tomato sauce. Life is a rich tapestry.

-op

[Anonymous]

Anonymous wrote:I usually do celery or water chestnut, shallot, capers, mustard, mayo, dill, S&P, sometimes pickle. I have made and enjoyed one with tarragon before.

I have been planning to make this one next https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-white-bean-and-arugula-salad-recipe-1922074

I am quoting myself to say this thread inspiref me to make the Giada recipe I linked for lunch. It is quite nice. It’s very much an “eat it from bowl” tuna salad as opposed to a “make sandwiches with it” tuna salad though.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Canned salmon, celeey seeds, red onion, lemon zest, lemon juice, mayo, salt and pepper
Blend until smooth in food processor

That's not tuna salad.

Don't feed your little kids tuba salad regularly. Too much mercury. Sub salmon

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Canned salmon, celeey seeds, red onion, lemon zest, lemon juice, mayo, salt and pepper
Blend until smooth in food processor

That's not tuna salad.

Don't feed your little kids tuba salad regularly. Too much mercury. Sub salmon

Tubas definitely have too much mercury

[Anonymous]

I love the lemon caper version suggested. Add lemon , oregano, and diced red onion.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Canned salmon, celeey seeds, red onion, lemon zest, lemon juice, mayo, salt and pepper
Blend until smooth in food processor

That's not tuna salad.

Don't feed your little kids tuba salad regularly. Too much mercury. Sub salmon

Tubas definitely have too much mercury

They also really pack on the pounds.