Okay, tuna salad.

[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 agree. I thought I just became a tuna snob, though. Nice to know it may be the tuna.
White albacore makes a less sloppy tuna salad, imo.

[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.

Pretty sure that’s salmon mousse

Isn't this how Japanese eat it? They put it on fluffy white bread crusts cut off.

[Anonymous]

Anonymous wrote:We do water-packed tuna, celery, onion, enough mayo to bind, fresh ground black pepper. Maybe a splash of rice wine vinegar.

]


This. Oil packed is gross

[Anonymous]

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

I never understand why someone who doesn't like a food will bother to enter a thread about that food just to say that they don't like that food.

You clearly need more in your life because right now.

[Anonymous]

Our go to:
water packed tuna, garlic powder, onion powder, salt, pepper, spicy brown mustard, mayo, sriracha, Old Bay.

We usually serve tuna salad in a bowl with Ritz crackers instead of on bread. My son has lately wanted his in a wrap in a whole wheat tortilla.

[Anonymous]

Anonymous wrote:

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 agree. I thought I just became a tuna snob, though. Nice to know it may be the tuna.
White albacore makes a less sloppy tuna salad, imo.

My DH is in charge of tuna salad and he combines a can of the white albacore with a can of the regular pink stuff in water.

[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.

The link above wasn’t to tuna salad.

[Anonymous]

I use tuna in water and add a bit of olive oil, celery, onions (occasionally add either pickles, or capers, sometimes corn), add Mayo and a bit of Jamaican jerk seasoning, white wine or or lemon.

[Anonymous]

Solid white tuna in water, minced onion, mayo, sour cream, Lawry's garlic pepper.

[Anonymous]

I recently had a tuna sandwich in Iceland that had lettuce, tomato, and cucumber. I never thought to add cucumber, but it was so good.

[Anonymous]

I use water-packed, with thin slices of celery and Hellman's mayo. Refreshing in the summer on lettuce with a side serving of pineapple.

[Anonymous]

Anonymous wrote:I recently had a tuna sandwich in Iceland that had lettuce, tomato, and cucumber. I never thought to add cucumber, but it was so good.

Diced cucumber in the tuna salad? Or sliced cucumber on the sandwich?

[Anonymous]

Anonymous wrote:

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.

The link above wasn’t to tuna salad.

Whoops - she has two that are named virtually identically, it seems. And truly the recipes are close, too - but one includes tuna and the other doesn't. This is the one with

https://mangeratrois.net/recipes/salad/1445-lemony-white-bean-tuna-and-arugula-salad/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

The link above wasn’t to tuna salad.

Whoops - she has two that are named virtually identically, it seems. And truly the recipes are close, too - but one includes tuna and the other doesn't. This is the one with

https://mangeratrois.net/recipes/salad/1445-lemony-white-bean-tuna-and-arugula-salad/

Thank you, this does sound great! How does the maple syrup taste with the overall flavor profile? That’s the one item that really sticks out to me.

[Anonymous]

I like European tinned tuna from Spain, Portugal, or Italy, packed in EVOO.

It's great with a splash of lemon juice and some capers. Add a little bit of mayo, but really not necessary.

For tuna-packed-in-water, I like to add Japanese mayo, finely diced celery, and Togarashi (spicy seasoning), and eat it on top of sushi rice, sometimes with nori paper.