The Biggest Mistakes Everyone Makes With Tuna Salad

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Easy to make and packed with flavor, it’s hard to go wrong with tuna salad. On top of a crispy cracker, it can make a delicious midday snack. Or, it can be a hearty meal, sandwiched between two slices of fresh bread. Tuna salad’s biggest selling point is its versatility, both in the way that it can be eaten and the method by which it’s prepared — though, even a self-proclaimed tuna salad gourmand might be guilty of mishandling their favorite seafood treat from time to time. Get ready to unlearn everything you’ve ever known because we’re taking a deep dive into the biggest mistakes everyone makes with tuna salad.

#Vegetables #TunaSalad #Healthy

Roughly chopped veggies | 0:00
Short on flavor | 0:45
Water-packed tuna | 1:34
Cheap mayonnaise | 2:16
Storing it wrong | 2:46
The wrong bread | 3:28
Sticking to rules | 4:09

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48 COMMENTS

  1. The biggest mistake is listening to someone on the internet tell you how to make a tuna sandwich. It's all personal preference or what you grew up with. Mine is 2 cans regular tuna (keep that cardboard dry albacore), 3 chopped green onions, 1 finely chopped celery stalk, a couple heaping spoons of my homemade zucchini relish or lots of finely chopped dill pickles or dill relish, loads of dill and not much real mayo on soft white sourdough. I don't use lettuce but If I have it, I'll add a big handful of cilantro or spinach leaves on my sandwich and yes, a thin layer of mayo on my bread is a must. I eat one meal a day so this feeds me for 4 days, never got sick on the 4th day.

  2. Powdered or crumbled seaweed. I don't like mayo, so either yogurt or cream cheese as a base. Mustard too (especially spicy Cuban style mustard). Veggies (often from a chunky salsa). Hot sauce.

    Sometimes, I even mix peanut butter.

  3. I've made this suggestion many times on these forums and I've never gotten a reply………My suggestion was to add a few tablespoons of drained crushed pineapple to your tuna, mayo, onions, whatever and see how delightful it tastes……It's like a taste of the tropics,, Hawaii, whatever…….Be daring, try it, you won't regret it……

  4. Most restaurants don’t make tuna salad with vegetables in it, not saying, I won’t eat it in restaurants but, I will, I love tuna and loved it since, I was a kid. I like tuna subs from my favorite Italian Pizza Place that’s a chain in my Tri-State Area, LaRosa’s. But, when, at home this is how it goes, celery, bell peppers, onion and, a boiled egg all chopped. Then, mayonnaise a few couple heaping Tbs of sweet pickle relish and, a couple tsps of vinegar, celery salt, a little onion powder. When, I make tuna salad, I usually will take 2 or 3 cans and make up a small batch. Also, drain the water off your tuna. Sometimes add a little squeeze of lemon if you have it on hand.

  5. I disagree on a couple things. I don't like sweet relish or adding sugar to my tuna salad. I'm not for it being sweet. The sweetest thing should be store-bought white sandwich bread if I am using it. And that's the bread I've always used for tuna salad so I disagree with them saying to not use is. I'm not saying to not use anything else, but white bread is fine.

  6. My recipe goes back to the '50s. Well drained tuna, even squished. Sprinkle a generous amount of Worcestershire sauce until all the tuna has a noticeable change in color, but sauce does not puddle. Finely chop two green onions, and add mayo just to where the tuna is no longer solid. Best served on San Francisco Sourdough bread with red leaf lettuce.

  7. I agree with almost every suggestion made here. Lightly toasted whole grain bread, finely chopped red onion, radish, celery leaves, lime juice, and black pepper for me, but NO added sugar! Too many people use far too much mayo. I use Helman's, but just enough to bind the mixture of StarKist yellowfin, with 20 percent Wild Planet sardines. I butter the bread. Enjoy! BTW, I find that if the sandwich is to be stored to eat later, I avoid lettuce, as it just gets soggy.

  8. Here's one for y'all. I dunno where my parents got this from, growing up as French Canadians from northern Ontario, but they always put curry powder, and little else in the way of seasoning, in their tuna salad sandwiches that I often ate when I was a kid. I still make them that way fairly often, partly for the nostalgia, but mostly because it's really good!

  9. tuna salad for sammichs is pretty easy. My tried and true:
    2 cans of solid white albacore (I use in water myself)

    2 hard boiled eggs medium diced

    tablespoon (or to taste) sweet pickle relish

    1/2 celery stalk finely diced

    1/2 teaspoon onion powder

    sea salt to taste

    1/4 teaspoon prepared mustard (I use French's)

    1/4 to 1/2 teaspoon of lemon pepper

    3-4 heaping tablespoons (as needed) of Best Foods or Hellman’s mayo

    optional: 1/2 teaspoon dill relish (or dill pickles on sammich)

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