Okay, tuna salad.

[Anonymous]

Mayonnaise and diced Granny Smith apples.

[Anonymous]

Only 11 pages to go until you match the chicken salad thread.

[Anonymous]

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

Child.

[Anonymous]

Such great ideas!

Other add-ins I like are chopped olives, the green cocktail olives with pimentos. And sundried tomatoes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The best tuna sandwich, my go-to, I learned when I was a student in Chapel Hill from the shop "skylight exchange".

African Tuna -- McCormicks curry powder, rooster sauce (a chili sauce with a rooster in the front), and mayo.

Incredibly delish. He served it many ways, the best was with peanut butter on one side of the bread

…Sriracha?

Not Sriracha but chili garlic sauce

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0048ILV9O/ref=asc_df_B0048ILV9O/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=11648723668739608682&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9061285&hvtargid=pla-2281435178778&psc=1&mcid=52af518779813dad87e82172651f321b&hvocijid=11648723668739608682-B0048ILV9O-&hvexpln=73&gad_source=1

[Anonymous]

Anonymous wrote: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).

It rocks. Especially if you are in the no mayo crowd. We make this at least weekly with good tuna. Bonus is it’s super fast to make.

[Anonymous]

Anonymous wrote:Has anyone else noticed that the chunk light tuna recently has been terrible, mostly water or oil.
We only eat white Albacore

I only like the Yellowfin tuna I find at Wegmans. I suspect I’d like the jarred Tonnino tuna but it’s like $8-$10 a jar which seems nuts so I don’t even try it. Chunk light is gross to me.

[Anonymous]

Anonymous wrote:Surprised no one has mentioned adding a diced apple. Granny Smiths add tartness and Fuji add a sweet crunch.

My grandmother added small chucks of pineapple...really good.

[Anonymous]

Celery, onion, pickle relish, salt & pepper, squeeze of lemon and Durkee’s sauce if I have it, mayo and a bit of Dijon if I don’t. The relish is what makes it.

[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

Maybe try trumpet next time

[Anonymous]

Anonymous wrote:

Anonymous wrote: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).

It rocks. Especially if you are in the no mayo crowd. We make this at least weekly with good tuna. Bonus is it’s super fast to make.

Chopped jalapeño makes it nice and spicy, too!

[Anonymous]

I LOVE tuna salad so much! I hope the family was pleased. Lots of good suggestions here. I'll just add that I love oregano in my tuna.

Congrats on the baby!!

[Anonymous]

Anonymous wrote:

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.

Ooooh, water chestnuts are such a good idea!

[Anonymous]

Anonymous wrote:

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

Maybe try trumpet next time

Or an oboe

[Anonymous]

Anonymous wrote:Have you considered lightly frying it?

I was waiting for this.