Tuna salad

I like that recipe, OP. But I also like lots of celery crunch in my tuna salad. In addition, I've added sliced black or kalamata olives on occasion, too.

Where are the prunes?

No lemon juice, no dill, and no red onion.

Tuna salad is dyke-y.

Hellman’s mayo, pickle relish, white toast.

Tuna is for losers

For you whores who like one letter clothing sizes, they do make tuna salad that comes premade in the pouch. When I’m really desperate to be a thin whore, I make it wrapped in lettuce and some tomato. They’re like under 80 calories but taste fairly close to the same old tuna salad you’d make with mayo.

Why does Whole Foods make tuna so confusing? Like, what is Skipjack?

Chicken of the Sea

How does one get that deli taste? Do they use miracle whip?

How is this different from the egg salad thread?

Oh yeah, it's not.

Tuna. Mayo. Salt. Pepper. Done.

THREAD CLOSED.

No nonnononononooo... all of the above, plus very finely chopped carrots and celery, fennel or caraway seeds and a teaspoon of white wine vinegar. Refrigerate for two hours before serving. It's Best Foods Real Mayo, west of the Rockies, not "Hellman's". An absolute must. Those who use Miracle Whip belong in a trailer park in a Red State during a tornado.

A Tuna Melt must be made with medium or sharp cheddar on sliced sourdough or dill rye, with the outer sides of the bread buttered. The thing has to be heated on both sides in a cast iron frying pan.

THREAD CLOSED.

You need to add prunes. THREAD CLOSED

Who the fuck puts carrots and fennel in tuna salad?🤮

R14: DL QUEENS, of course...

I just bought a can of Genova brand albacore tuna in olive oil. I'm gonna make it the same way I make my mackerel salad:

Mayo, Best Foods

Black pepper

Tabasco sauce

Sweet pickle relish

Triscuit crackers

I have done tuna salad with oil packed, where I strain the oil and add some sun dried tomatoes and salt and pepper. Probably could add other mixins like olives or capers, like a Mediterranean style tuna salad without mayo.

OP posted Cheryl's douche recipe.

Editor!!!!

In our tuna salad today, we are adding fresh cheddar cheese sauce and French’s French fried onions. This is how we say goodbye to lent.

r14, We do. We are a Twee Tuna-eating peoples. Our culture, our Pride.

I would add crystal hot sauce, finely chopped pickles, Worcestershire sauce, garlic. I use the same recipe for chicken salad. One time my brother made it with an ahi tuna steak he cut into cubes and fried up. It was pretty good.

Need the tang of Miracle Whip. Then diced celery and diced dill pickles. Make sure the pickles are well drained so you don’t get a watery salad. Sometimes I add scallions. That is all.

I dont understand how something that stinks so bad people shovel into their mouths.

[quote] I dont understand how something that stinks so bad people shovel into their mouths.

Straight men do it all the time.

I don’t say this but 97% on here went right to the gutter. What they don’t realize is it shouldn’t smell that way. Maybe they will change their mind after they try a fresher one.

Lots of corny shawns.

My mom just added mayo. She had other things to do besides cook. I cook even less than she did; and since I classify making tuna salad as “cooking” you get a pretty good idea of where I’m at.

If it's not albacore, you're trash.

Chunk light tuna in water (well-drained; pressed in a sieve to remove all juice)

white onion, finely diced

celery, finely diced

green bell pepper, finely diced

dill pickle relish, drained

black pepper

dash of Sriracha and/or Catalina dressing

dashes of garlic powder, onion powder, ground celery seed

Miracle Whip

~~~~~~~~~~~~~~~~~

If I'm in the mood and if I have some, finely diced green olives with pimentos

Served on white bread, preferably Sourdough.

Cheetos on the side. ;)

Tuna, mayo, chopped gherkin or sweet pickled cucumber, chopped pickled ginger, green onion, salt, pepper.

r30, I was totally with you.

We were following a path together, hand in hand, to Paradise, our hearts beating in harmony as One.

But then you had to add the fucking Miracle Whip and I lost my boner.

Die in a grease fire now!

Do any of you make your own Mayo

At least non of you said chopped hard boiled egg. I’ve ordered tuna salad that unknowingly had egg in it and had to throw it straight into the garbage,

(second try at a reply; the first one vanished into the ether)

R32, I have never made any secret of my position regarding Miracle Whip vs Mayo. I was raised on Miracle Whip, and never sampled real mayonnaise until my mid-twenties. My main observation/objection to it was that it's salty. For that reason alone, to me it has no place in tuna salad.

On occasion, I'll buy a jar of it, just for an odd change of pace, especially if I'm trying out a recipe that specifies its use (in such a case, my brand of choice would probably be Blue Plate). But otherwise I have little use for it.

Mayonnaise comes up periodically on the DL, so much so that it's practically a trope. Here's the current incarnation of the thread (I posted at reply 11):

R35 addendum:

When I order my usual at Whataburger (Double Meat with cheese, everything on it, add jalapeños to the burger), I also specify 'mayo, no mustard.'

Friend's Southern black grandmother called it "Toonta fish" - Now I *only* say toonta, to this day 😂

I like my tuna salad to be very wet before I toss then taste it. Dry tuna salad is a horrible experience, even if she was at one time, the ultimate 90’s babe, Pamela Anderson

O PoisonedDragon, our once promising relationship has come to a closure. I hope that your inevitable journey into an early death in the grease fire (Miracle Whip is a known toxic, combustible material) is relatively pain-free.

Corn, when did I eat corn?

How many millions of times are we doing this thread?

And it's MIRACLE WHIP for tuna salad, not mayo, you bitches!

Que sera, sera, R39. ;)

I hate canned or ouch tuna. (I love fresh tuna.) so I never make or eat tuna salad. I make chicken salad and ham salad though.

R33, this is DL. Half of the posters eat off paper plates in their basements and the other half handcraft their own China. Of course some make their own mayonnaise, dear!

You should Google " What is found in tuna?"

Martha Stewart teaches us the perfectly perfect tuna salad recipe. Take note...

Mayo, a little Dijon mustard, and relish. Serve on wheat bread with avocado.

Split pita, a can of 'Italian' brand(it has a yellow label) tuna in oil, lemon/pepper sprinkle and Trader Joe's™ "Everything But the Bagel,"(there's a local nut and dried fruit business that makes a salt-free version which is even better) Chunk up the tuna on one-half of the pita including all the oil in the can, sprinkle on both of the preceding mixtures. Top with the other pita half. Press firmly to distribute the moisture.

I like the 'Italian' brand tuna because it has a fishier taste, which is how I remember tuna tasting and which I prefer. All the other brands I've tried lack that fishy taste. My reasoning? I think tuna packers are squeezing out all the natural tuna oils in order to re-sell it to pharmaceutical companies that package fish oil supplements.

I found tuna salad tastes best when you combine one can of chunk light tun in water with one can of albacore tuna in oil. Or I supposed you could do vice versa as far as which is in water and which is oil, but I like this specific combo.

I've been making this simple tuna recipe from a Disney restaurants cookbook for years:

3 oz chunk light tuna in water

3 oz albacore tuna in oil

1/4 cup mayo

1/4 cup finely diced celery

Dash of lemon juice

Dash of Worcestershire sauce

Dash of white pepper

Finely chopped pickle, mayo and cracked black pepper.

OP, the red onion + mayo makes the mixture turn PINK.

A few shakes of jerk chicken seasoning as well.

I always use red onion and my tuna salad has never turned pink.

[quote] "Do any of you make your own Mayo"

Not for tuna salad, R33. But I DID do it once to.be able to say I've done it. I won't do it again anytime soon. I DO make Hollandaise about three times a year or so, though. Always worth it. Homemade mayo? Not so much (on a regular basis, anyway).

Hard boiled egg in tuna for this elder, please.

If it's not Salade Nicoise, it's not "correcte" tuna salad.

For hard boiled egg DLer @r55

One can Albacore drained of all water. Two hard boiled eggs, chopped. Chopped onion. Diced Gerkin. Helman's. Yellow mustard. Plenty of black pepper, no salt. Mix in bowl. Consume it all using a package of Saltines scooping as chips with salsa.

Relish = sugar.

Never put sugar in or on top of fish. Ugh. Baby taste confederates put sugar in fish,

Blue Plate is best. And that's all I want in my tuna salad.

R59 has never heard of Asia

[quote]R48/Bronzie: I like the 'Italian' brand tuna because it has a fishier taste, which is how I remember tuna tasting and which I prefer.

Hmm. I have a lifelong loathing for "fishier" tastes; the balance of what I put in tuna salad (see R30) is probably deliberately designed to keep that to a minimum, with other flavors overwhelming it.

[quote]I think tuna packers are squeezing out all the natural tuna oils in order to re-sell it to pharmaceutical companies that package fish oil supplements.

Well then, I get it either way. A fish oil capsule is in my daily/morning pill box. ;)

r62 I do a fish oil gelcap daily too. Used to also take flaxseed, but IIRC it's not so good for men, too estrogenic.

Of course there's also that "lovely" MERCURY we get to ingest with our tuna sandwich. Free, and we didn't even have to ask.🤫

Tuna, (just drain whichever you prefer), chopped onion, chopped celery, mayo, pepper, salt if you must. On fresh rye bread. Sometimes I have sliced tomato when really ripe, and a crisp bacon slice or two.

That's good, OP, but Duke's mayo is better than Hellman's. I'd add a little black pepper and some celery seed.

The tiniest little squirt of yellow mustard can add a little zip to mayo-and-tuna salad. Mustard powder also works.

OP- Mayonnaise contains a LOT of salt already. I see no need to add salt to the tuna salad.

What bread are we serving this on? I enjoy tuna on wheat, Jewish rye or a roll (kaiser, hoagie, something chewier than soft). For retro school lunch vibes I might slum it with some white wonder bread -- bonus if you add potato chips to the sandwich.

Potato chips with tuna are a must.

Only ONE person mentioned green onions?

What does Erna’s tuna salad recipe have in it?

I don't know where this chopped raw cooking onion thing comes from either, R69.

[quote]R69: Only ONE person mentioned green onions?

Two did. R23 said they sometimes add scallions, which is essentially the same thing.

[quote]R31/R71: I don't know where this chopped raw cooking onion thing comes from either

White or red onions aren't necessarily "cooking onions." There's all sorts of uses for them raw.

And if I'm not mistaken, the Colcannon recipe on another thread cooks the green onions with the cabbage or kale.

I was exaggerating, R72. Green onion is better suited to tuna salad.

In your opinion, R73. Its use in tuna salad does not seem to be popular or widespread.

Are you kidding?

Nvm, you wouldn't know any better.

R75/R76, judging by this thread it's not.

From a texture standpoint, it just doesn't sound good to me.

Chunk light? What is with all the chunk light? Do you want to stink of fish? I mean, if you do, OK. You do you, as they say.

But if you prefer tuna that doesn’t smell like it’s been sitting under hot lights for 6 hours, it’s solid white all the way. It's much less fishy.

Flake the tuna, add mayonnaise (I like Duke's, but Hellmanns is fine, too). Minced onion and celery. Chopped hard-boiled egg (optional). Salt and pepper. Lemon juice. That's it. No need to gild the lily.

I use mayo, red onion, celery and lemon zest (not juice which will water it down) and eat it in a pita or crusty bread. I never use dill because that takes over everything you put it in.

Reporting back on Genova oil-packed albacore tuna. It was pretty good. If I had had lemon, a squeeze of lemon would have been really good.

Now: Tuna Melt recipes. I was gonna make that tomorrow but can't remember how to make it.

R81, if only you had access to the internet.

I have access but I need knowledgeable advice... and save my soul, I trust you guys.

Too much mercury!

Sardines are healthier, apparently.

Albacore has more mercury than light tuna.

Tuna melt: Make your normal tuna salad (whatever that may be). Get a slice of bread, e.g., rye bread. Toast the bread (both sides) light to medium. If you want to kick it up a notch, but some butter in a frying pan and “toast” your bread in the frying pan, both sides.

Spread your tuna salad on one side of the toast. Lay down a slice of cheese. I’m thinking Swiss cheese or Monterey Jack.

Place under broiler or in a toaster oven, top element heat, only.

I would recommend chopped pickles or relish in the tuna salad.