Okay, tuna salad.

[Anonymous]

Anonymous wrote:

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?

DP, but I've done both.
Adding cucumbers tp sandwiches is a way to increase veggie intake.

[Anonymous]

Cottage cheese, Dijon mustard and celery

[Anonymous]

I had no idea there were so many ways to make tuna salad.

[Anonymous]

Anonymous wrote:

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.

I wondered about that too before the made it but it’s really not noticeable - just cuts the sourness from the lemon a bit.

[Anonymous]

Anonymous wrote:Does nobody else sub in plain Greek yogurt to replace some of the mayo in these dishes (tuna salad, chicken salad), or have I just missed it? Lightens the dish, adds a tang.

Yes but not completely. I think a small amount of mayo adds something, maybe creaminess, yogurt can’t replicate. But I don’t love the taste of straight mayo. Usually I do 1:3 or 1:4 mayo to Greek yogurt

[Anonymous]

My favorite sandwich shop growing up made a lovely tuna salad with celery and mayo, topped with alfalfa sprouts, cucumber, tomato, cheddar on marble rye.

[Anonymous]

Recently I made tuna using kewpie mayo and some kimchi and topped it with furikake. That was really delicious.

[Anonymous]

Anonymous wrote:Recently I made tuna using kewpie mayo and some kimchi and topped it with furikake. That was really delicious.

I just do tuna, kewpie mayo, and siracha. It’s basically spicy tuna roll spread you can put on anything.

[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.

+1

And sometimes a little dill.