How do they make Tuna Salad so good? (fennel, paprika, pepper)
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Made myself some tuna salad for lunch and it got me thinking how does other people make their tuna salad?
I boil two eggs per one can of tuna in water. Chop up the boiled eggs and mix with the tuna. I then add a dash of mustard for kick and about a tablespoon or two of mayo (I add a little at a time and stir to desired moistness). I also add some dill weed and a little Cajun spices.
I remember my mom would add apple to make the tuna flavor less intense. She would cut it up in small pieces. It made it edible for me.
Three eggs per can -- it's almost tuna/egg salad!
Think we did this to stretch it, now it's just how we make it.
Celery chopped very fine.
Half mayo, half sour cream.
My son will not eat uncooked onions so I substitute some onion powder.
I don't care for sweet relish so I just put it on his sandwich!
If fresh parsley is available, a bit will go in.
Plenty of pepper, no salt.
I make him tuna melts with slices of cheddar to hold them together, fried on each side in olive or canola oil. For me tuna with just chopped onion and tomato, no bread.
Use albacore white tuan chop very fine/miracle whip then finely chooped small dell pickles. Let it set ove nite in refrig and serve on bread with lettuce.
I keep seeing how many eggs per can.... There are different sized cans. Anyhow, I use eggs (2 or 3 per small approx. 6 oz can). Mayonnaise, diced or minced celery, dill pickle and bell pepper. Or for sweet tuna ...eggs, mayo, tuna, diced apple and celery with a pinch of sugar. I've not touched tuna in months since hearing it's possibly processed in China. Until I find out otherwise no tuna for me.
Something changed in tuna processing the last year or two.. It used to be clearly cut whole and and packed, now it's all mush.
Mayo -- just enough to hold the ingredients together -- onions, celery, pepper, tuna. Maybe some dill or parsley. I'm a purist.
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