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For 4 people I use two 5 oz cans of Tuna in water (bummble bee or starkist white albacore) 2 tsp fresh or dried dill, 1/2 of a vidalia onion chopped, 2 tbsp sweet pickle relish, 1/2 cup light or regular hellman's Mayo. My husband asks me to make it 2x a week for lunch. If you don't like onions I have also used onion powder.
The best tuna salad will always come from fresh tuna. But short of that, any canned tuna can be made delicious by adding the following: mayo, LIME (very important), preferred veggies (I like to use onion, green pepper, celery, carrot, sweet corn), black pepper/cayan pepper or a little goat pepper (also known as scotch bonnet).
The best tuna salad will always come from fresh tuna. But short of that, any canned tuna can be made delicious by adding the following: mayo, LIME (very important), preferred veggies (I like to use onion, green pepper, celery, carrot, sweet corn), black pepper/cayan pepper or a little goat pepper (also known as scotch bonnet).
Ok what you are describing sounds good, but no way is it regular good old tuna salad, which is very simple, yet hard to get right.
I will just add (if I haven't already) that a guy who has worked in a lunch counter here for 20+ years said one of the secrets is to squeeze all the water out until the tuna is almost powdery. One of my issues is that it gets watery even when I thought I drained it well.
I will just add (if I haven't already) that a guy who has worked in a lunch counter here for 20+ years said one of the secrets is to squeeze all the water out until the tuna is almost powdery. One of my issues is that it gets watery even when I thought I drained it well.
Yes to this - I was taught from an early age to use the lid to press down on the tuna to squeeze and drain all the water out before making the salad. Usually requires my use of a fork to pick the compacted tuna out of the can. Soggy tuna sandwich should be a crime.
My "quality" tuna statement was aimed at the "mush" we are now getting. We always have gotten regular tuna which was great
Yeah, ive noticed the mush too. I try to squeeze the liquid out of it.
Other than that this thread has been great for variations on tuna salad...giving me some ideas.
"for the record"...i use Hellmans vs Miracle Whip as the binder (MW is too sweet for me).
I also use a spice blend "Herbs for Fish" from my local market.
Finely chopped celery or finely chopped parsley (or both), as the "salad" part (and stretches the meal).
....and some cut, sliced pimento stuffed olives. Going to expemiment with minced pickled banana peppers.
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Try a Bahamian touch...
