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I've had many different kinds of tuna and they all taste the same to me. Actually, the recipes I've seen call for olive oil as an alternative. Might wanna try that version.
First, try to find some good Italian tuna, packed in olive oil. It's almost a different product from "BumbleChicken." Restaurants buy it in kilo size cans, but gourmet shops and Italian delis often have consumer sizes for sale. It's expensive, but it makes a great tasting tuna salad, and is an essential ingredient in authentic Salad Niçoise. (Seriously, authentic Salad Niçoise in Nice is never made with fresh tuna.)
Second, choose an olive oil based mayo or make your own. The difference in taste from regular supermarket mayo, made with soybean oil, is marked. And add a bit more vinegar or lemon juice to add tang.
The third thing restaurants do... adding a lot of salt... is something I do not do at home.
You know, I've never thought of buying fresh tuna and steaming it. Not that I'd know how to steam it - but even just cooking it. In a pan maybe. My idea of "steaming" is to pan-cook it til it's almost done, then pour some water in the pan and cover it. That's how I make my potstickers, and how I make the cheese melt on my burgers.
You think that'd work in making some mundane tuna salad? A little squeeze of lemon, a drop or two of oil just so none of it sticks to the pan? A fillet of course - then cool it off and mix with mayo and stuff it between some bread?
First, try to find some good Italian tuna, packed in olive oil. It's almost a different product from "BumbleChicken." Restaurants buy it in kilo size cans, but gourmet shops and Italian delis often have consumer sizes for sale. It's expensive, but it makes a great tasting tuna salad, and is an essential ingredient in authentic Salad Niçoise. (Seriously, authentic Salad Niçoise in Nice is never made with fresh tuna.)
Second, choose an olive oil based mayo or make your own. The difference in taste from regular supermarket mayo, made with soybean oil, is marked. And add a bit more vinegar or lemon juice to add tang.
The third thing restaurants do... adding a lot of salt... is something I do not do at home.
Well... I have not seen "good Italian tuna" at Wal-Mart or Costco. I've also been to the other chain markets They're the same way... Maybe our Italian delis will have that stuff.
American Tuna Company sells a very good canned tuna - it comes unsalted, salted, or flavored with jalapeno or garlic.
You can buy 6oz cans or a 4lb can.
I no longer use canned tuna, because I can no longer get tuna canned in the USA.
I have found that, even with the low price of a can of tuna, I can make tuna salad for cheaper by using a piece of fresh fish. Steam the fish, cool, flake, and off you go.
Favor is much better, it is healthier (not canned in salt), and I am not trusting a cannery from a country that isn't all that careful about sanitation.
Yes, cheaper. Look at how much actual fish you get out of a can, once the water has been drained off. A good 4 ounce fillet of fish will make a very nice amount of tuna salad.
That does not answer OP"s question. OP, I suggest that you take a swing by and peek at the deli's trash. See what brand of mayonnaise and what brand of tuna they are using. It is probably the mayonaise. I don't think that different brands of tuna taste all that different. Mayonnaise is probably from a restaurant supply. Those are open to the public, if you want to buy the same brand of mayo. It might be in a 2 gallon size jar, though.
Don't agree with this. Fresh tuna is great raw. Its not so great cooked, its just not. I know it sounds like it should be in theory but its a different flavor from a good canned tuna, and the texture is not as digestible. So my rule is either its fresh enough to be eaten raw, sashimi or crudo style, or you buy a tasty canned tuna in which the cooking process and time spent in the can somehow seems to make it both more digestible and tasty than usual cooked fresh tuna. Genova Tonno is a decent place to start.
The key is to make it a day or two ahead so whatever ingredients you add can meld together. Always better than on the fly. I like to drizzle olive oil over the top too... has to be on toasted bread as well.
Diced apples..or even diced pears...sliced grapes...be creative
we get the pears that are still hard..and dice them up and put them in our tuna salad..it adds a nice crunch to it
Agreed!! When I was a kid my mom made it using diced apples and sometimes grapes. It gave a very nice crunch and kind of takes an edge off the "fishy" taste.
Tuna, minced onions, chopped celery, mayo (light mayo).
That's how I have always made mine but might try it with the eggs.
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