Comments on: Tuna Salad, a Variation

By: Jersey

Jersey — Wed, 14 Jul 2010 15:50:20 +0000

YUM.
Thank you, girlfriend.

By: CR

CR — Mon, 05 Jul 2010 17:36:22 +0000

From some Greek neighbors in North Carolina, I learned to use part yogurt and part mayo, dried onions, a little dried garlic, and lemon juice. Great on toast.

By: theglassmonkey

theglassmonkey — Sat, 03 Jul 2010 19:51:09 +0000

Tuna, Mayo, Dijon Mustard Horseradish and Worcestershire Sauce.

YUMMY.

By: Linda

Linda — Tue, 29 Jun 2010 12:46:00 +0000

I make a lot of tuna salad and tend to wing it everytime I make it. I do love a good dressing with yogurt and red wine vinegar tho I think I go a little heavy on the vinegar which is how _i_ like it!

By: Kelly

Kelly — Fri, 25 Jun 2010 18:50:41 +0000

Tuna, mayo (not Miracle Whip!) and spicy pickles, chopped small. Simple and sooooo tasty! And, if put on an open faced piece of bread, sprinkle with your favorite cheese(s) and toss in the oven, it's an even better tuna melt!

By: judith

judith — Thu, 24 Jun 2010 22:10:42 +0000

Oh, my …………. as my Mother would have said, "Fancy, schmancy". Her tuna salad was canned tuna and mayo. Period. Though, if feeling adventurous, maybe a little chopped celery.
Can you tell why I have spent my life learning to cook?
I LOVE all these ideas ……… and will try a bunch of them just to see how it all tastes..
Heather, I'll take your version first, and put it in pita breads or wraps ………… YUM.
Thank you, girlfriend.

By: Keter

Keter — Thu, 24 Jun 2010 21:57:06 +0000

Ceviche style tuna salad – in a jar, combine canned tuna (don't drain yet), shaved onion (I prefer yellow) or shallot, a finely diced green or red chili (I like serrano), diced fresh mango (can substitute canned peaches or pineapple – drain these), and finely chopped fresh cilantro. If you like garlic, you can add some finely minced. Dust lightly with cumin and give a squirt of yellow mustard. Add the juice of several limes….at this point, you want a lot of juice so things can "stew." Shake well and put in the refrigerator. Let sit at least overnight. When ready to use, put a wire strainer over a bowl and pour out the jar, collecting the juice…allow enough time to drain thoroughly. Mix the tuna you are going to use immediately with some real mayo (not the diet kind), adding salt and pepper to taste. Don't let this sit too long before eating because it can separate. If you want celery, jicama, dried berries or nuts…add that now. Put the juice back into the jar to keep any remaining tuna for the next use.

When you've used all of the tuna mix, slice some veggies – onion, bell pepper, squash, eggplant, etc. into the jar to marinate in the leftover juice for grilling the next day. Add some apple cider vinegar and water if you need to increase the volume. No, the veggies don't come out tasting fishy.

By: Dr Alice

Dr Alice — Thu, 24 Jun 2010 20:53:19 +0000

The oddest tuna salad I've ever had was made by a friend of mine. He uses tuna, mayo, chopped jalapeno and canned peas. No joke. It was… well, I ate it. It was okay. It's hard to really mess up tuna but this came close. My personal classic tuna salad is tuna, mayo, chopped onion and chopped celery and some capers with lots of black pepper. Yum.

By: Tara

Tara — Thu, 24 Jun 2010 19:40:34 +0000

I use a little bit of real, full fat, not Miracle Whip, mayonnaise (about half what I think I would need), a tiny pinch of kosher salt, a couple grinds of black pepper, and a big pinch of Herbes de Provence. Those are the amounts I use for 1 serving of pouch packed tuna. It is out of this world! My finace said it was the best tuna he'd ever had!

By: @stark23x

@stark23x — Thu, 24 Jun 2010 17:59:50 +0000

I keep forgetting to make that mac salad. Family thing this weekend…I may bring it for that.