How do they make Tuna Salad so good? (potatoes, salmon, boiled)

[Donna-501]

Originally Posted by Walter Greenspan

It's neither relish, sweet pickle nor dill pickles: it's tuna, diced onion and mayo, mixed together and served between slices of crusty rye bread, then diagonally-sliced, with a half-sour pickle and potato chips on the side.

[Dayton Sux]

The key is to make it a day or two ahead so whatever ingredients you add can meld together

Ive been doing this..pre-making tuna salad.

[Vectoris]

I am quite fussy about my tuna salad. I will only use cans of Cloverleaf white albacore in water. Here's what I add for 2 cans:

a healthy dollop of Hellman's Mayo
1 gala or red delicious apple chopped up
a handful of plump fresh raisins (optional)
about half a bunch of green onions chopped up finely
the juice of half a lemon (a real, fresh lemon)
black pepper

I find the lemon juice is the kicker. I used to use salt but trying to adhere to a salt reduced diet, I found the lemon juice gave it that extra excitement!

[brokencrayola]

I use one lg. can of tuna or two smaller cans, drained well. To this I add Best Food mayo to taste, finely chopped celery, diced sweet pickles or sweet pickle relish, black pepper to taste, a little garlic powder, and sometimes I addd an diced hard boiled egg or two.

[FullLips]

Wow you guys put a lot of things in your tuna. I've only ever added mayonnaise.

[Blinx]

Originally Posted by SATX56

But the new label tunas are the same looking and consistency stuff that was 2 or 3 for a dollar. Now it's $1.30, $1.50 or so for this tiny can. We thought gas prices can skyrocket sheesh! I always thought tuna was cheap at 2 or 3 cans for a dollar. But how are these giant price hikes explainable? This took place in a short amount of time.

Everything's expensive these days... or am I just getting old?? I was shocked that the plain old white bread I bought was marked $3.99!! The store sold it for less, but even so!

Only thing I used to make either tuna or chicken salad is mayo and mustard, and toasted bread.

[Beretta]

Originally Posted by Beretta

This is one of my friend's recipes; it is really good! Barbie's Tuna Salad Recipe - Allrecipes.com

I got a rep for this post today. It is such a great "different" tuna fish recipe; I am going to whip up a batch. I always double the recipe, reduce the amount of mayo though and add salt and pepper!

[gentlearts]

Not sure if I already posted this, but a man who owns a very popular sandwich shop in town told me that one of the secrets is to keep squeezing out ALL the moisture, until the tuna is almost powdery dry. You have to get all the water out before you start.
As for me, I just like really finely minced celery, a little onion, good mayo and a bit of Lawrys or Beau Monde.
Sometimes, I leave out the onion and add chopped sweet pickle, and sometimes I make half egg salad/half tuna.
One thing I would never do is put mustard anywhere near tuna. Yuk.

[Beretta]

Originally Posted by gentlearts

Not sure if I already posted this, but a man who owns a very popular sandwich shop in town told me that one of the secrets is to keep squeezing out ALL the moisture, until the tuna is almost powdery dry. You have to get all the water out before you start.
As for me, I just like really finely minced celery, a little onion, good mayo and a bit of Lawrys or Beau Monde.
Sometimes, I leave out the onion and add chopped sweet pickle, and sometimes I make half egg salad/half tuna.
One thing I would never do is put mustard anywhere near tuna. Yuk.

I totally agree about the moisture! I squeeze every last drop of it out of my tuna. I never add mustard either!

[gentlearts]

Originally Posted by Beretta

I totally agree about the moisture! I squeeze every last drop of it out of my tuna. I never add mustard either!

I know, right? Once I got a tuna at Panera and it had mustard on it. Crazy.