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

i had a tuna salad sandwich at mamman recently and they do a lemon-caper tuna salad. delish.

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.

Water packed chunk light tuna. Mayonnaise, preferably homemade, finely diced onion, celery, dill, salt and pepper.

Sometimes pickle relish if I have it on hand.

Have you considered lightly frying it?

Tuna Onigiri. We lived on 7-Eleven Onigiri during our Tokyo trip.
Just google the recipe. Basically you make the tuna with mayo as you would for a sandwich, except you are using rice instead of bread.

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

I do this except on occasion switch hummus for mayo. Every now and again add finely chopped carrots.

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

+1 I add celery and scallions. My husband and son also like pickle relish in theirs, but I'm not a fan.

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

An extra step but - tuna noodle salad -

Elbow macaroni - maybe on a thick slice beefsteak tomato


Love cold salads in summer!

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

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

Add slightly mashed chickpeas and serve pepperoncini as a garnish, crispy lettuce and good bread - rye, pumpernickel or baguette

Celery and/onion. Needs some texture.

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.