Can you give me your BEST tuna salad recipe?

Answer 1

There was quite a buzz going around the internet food community about 2 years ago about "SUBWAY having the best tuna salad.........." Well, it turns out that they were making it as simple (my credo!!) as you could,

Tuna, salt and pepper and enough mayo to bind it together......

I've come up with a rendition of that, but did a little research and didn't mess up the simplicity of things.......just a little different approach:

1 6 oz can Solid Albacore Tuna in WATER
1 6 oz can Solid Albacore Tuna in OIL
1 6 oz can Chunk Light Tuna in WATER

Drain the cans of tuna packed in water;
Drain SOME of the oil from the tuna in oil

In a medium mixing bowl, add all the tuna and enough Mayonnaise to bind the tuna together.....Add Salt and freshly ground pepper to taste.......Cover, and refrigerate for 30 minutes. Remove from fridge and let sit at room temp for 15 minutes.

Now, why does this taste so good??? Albacore tuna in water can be quite dry, even though mayo is added.....Albacore tuna in oil can be just too darned oily. Chunk light is sometimes too fishy, so I came up with the idea through trial and error and found this to be the most acceptable (through many tasters whom I consider to have a sophisticated palet, yes, even for a basic tuna salad recipe...)
Enjoy!!!

Answer 2

If you want a good tasting and HEALTHY tuna salad, here's the secret: 1. Start with good quality tuna. An italian import in olive oil is the best I have found locally. 2. Skip the mayo. Yes, completely. Even the "diet" mayo is loaded with sodium, and you're already getting enough of that from the tuna. You avoid chemicals and other preservatives this way too. 3. Mix into your tuna: finely chopped celery, zucchini and/or red or yellow bell pepper, a couple of spoons full of capers, a little minced shallot, a little minced garlic if you like garlic. You can also add some kalamata olives. 4. Toss the whole mixture with fresh ground pepper, fresh squeezed lemon juice, and a little more extra virgin olive oil if the mixture seems dry. Voila! Enjoy.

Answer 3

Tuna Salad
3 (6 ounce) cans solid white tuna packed in water
1 tablespoon white pepper
4 celery ribs (not whole bunches)
3 tablespoons plain breadcrumbs
4-5 tablespoons mayonnaise
Open the cans of tuna and drain all the water from the tuna. (Use a can strainer for best results; try to get tuna as dry as possible). Leave at least one empty can handy.
Break up tuna chunks either with your hands or use a fork. Try to leave least ammount of chunks as possible.
In a piramid style grater, use the largest holes and grate the celery ribs. Discard the long string looking pieces.
Fill up the empty tuna can with grated celery. The can should be filled to the top, if not, grate one more rib.
Drain the celery using same method as for tuna.
Mix tuna, celery, breadcrumbs and white pepper in a large bowl. Once everything is mixed, add mayo and mix everything again. If the salad looks a bit dry, add another tablespoon of mayo.


nfd♥

Answer 4

Romaine Rice Tuna Salad

Ingredients-
2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste


Preparation-
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Answer 5

Combine in a bowl:

4 cans of tuna in water (flaked),
chopped romaine lettuce,
1 tablespoon mayo
1/4 cup olive oil
1/4 cup basalmic vinegar
juice of 1 lemon
salt
pepper

Cover and refridgerate for 30 minutes before serving.

Answer 6

3 cans -tuna
2 stalks-celery ribs, chopped
1 stalk -green onion chopped
1 cup-raisins
1/2 cup-slivvered almonds
4 to 5 tblspns- mayo
-add any ingrediants here more or less to ur liking

Answer 7

elbow macaroni noodles
Tuna
Diced Celery
Salt & pepper to taste
sweet pickle relish
I use Miracle whip and then Western dressing with bacon bits.
Mix until creamy

Answer 8

Drain two cans of tuna in WATER,fine chop 1 med.onion,2 ribs celery,2tbsp.pickle relish,mix up with hands till small,6tbsps mayo or if you want it thicker,use sour cream.Yummy stuff!

Answer 9

tuna in water, drained
2 tbsp ranch dressing
2 tbsp english peas
2 tbsp chopped onion
2 tbsp chopped pickle
2 tbsp chopped celery
1 chopped boiled egg
1 small chopped apple ( optional)
serve in an avacado or tomato half

Answer 10

Tuna
mayonnaise
dried cranberries
apples