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Lent Friday Thread- Tuna Salad Recipe?
Posted on 3/15/24 at 2:23 pm
Posted on 3/15/24 at 2:23 pm
I know this has probably been discussed here on more than one occasion, but since it's Friday in Lent, I'll ask again. What's your best tuna salad recipe? I just made this one this morning
4 small cans tuna, drained
6 boiled eggs, grated (so much easier than chopping)
1/2-3/4ish cup mayo
Good squirt of yellow mustard- probably 1/8 cup or so
4-5 chunks of BestMaid pickles, probably about the equivalent of 1 full pickle. Maybe a cup or so?
2-3 shakes of Tabasco
Salt/Pepper to taste
Celery if you have it- I didn't today
I don't mind sweet relish, but it's far from my favorite.
4 small cans tuna, drained
6 boiled eggs, grated (so much easier than chopping)
1/2-3/4ish cup mayo
Good squirt of yellow mustard- probably 1/8 cup or so
4-5 chunks of BestMaid pickles, probably about the equivalent of 1 full pickle. Maybe a cup or so?
2-3 shakes of Tabasco
Salt/Pepper to taste
Celery if you have it- I didn't today
I don't mind sweet relish, but it's far from my favorite.
12
Posted on 3/15/24 at 2:37 pm to LSUGUMBO
Mine is similar. I use more pickles, no Tabasco and a lot of green onions. I always add celery as well.
Posted on 3/15/24 at 2:46 pm to LSUGUMBO
Lemon juice it will brighten up the tuna.
ETA: I sometimes put purple onions finely chopped but wife doesn’t like those.
ETA: I sometimes put purple onions finely chopped but wife doesn’t like those.
This post was edited on 3/15/24 at 2:49 pm
Posted on 3/15/24 at 2:51 pm to TJack
quote:
Lemon juice it will brighten up the tuna.
I add some lemon zest on occasion, but the juice from the dill pickles does a good job of adding brightness for me.
Posted on 3/15/24 at 3:04 pm to TJack
quote:
I sometimes put purple onions finely chopped but wife doesn’t like those.
Same for my wife. I grate them now and add a little to the mix. Since it's grated, a little goes a long way. She likes it now but if I'm being honest, I don't mention it to her.
I think it was the crunch/texture that she didn't like.
Agree on lemon juice. Same for chicken salad.
Posted on 3/15/24 at 3:06 pm to LSUGUMBO
I like tuna, mayo, spicy mustard, hot sauce, relish (dill or sweet), Tony’s, lemon, celery.
I know it’s controversial, but I don’t like eggs in my tuna or chicken salad. Weirdly, I love egg salad.
I know it’s controversial, but I don’t like eggs in my tuna or chicken salad. Weirdly, I love egg salad.
This post was edited on 3/15/24 at 3:07 pm
Posted on 3/15/24 at 4:17 pm to LSUGUMBO
I use more hard boiled eggs than you do. Three per can. Other than that, pretty similar, sometimes dill relish, sometimes sweet.
Posted on 3/15/24 at 4:41 pm to LSUGUMBO
I use tuna in water, usually 3 cans well drained and at least one hard boiled egg cut up per can.
Mayo
onion, celery and green onion finely diced
Sweet relish
Dill pickle and salad olives with pimento finely diced
Salt and pepper to taste
I'll often take a big ripe tomato, cut off a bit of the top, dig out all the pulp and seeds and then fill it with the tuna salad for the wife to have for lunch at work, especially on Fridays during Lent.
Mayo
onion, celery and green onion finely diced
Sweet relish
Dill pickle and salad olives with pimento finely diced
Salt and pepper to taste
I'll often take a big ripe tomato, cut off a bit of the top, dig out all the pulp and seeds and then fill it with the tuna salad for the wife to have for lunch at work, especially on Fridays during Lent.
This post was edited on 3/15/24 at 4:53 pm
Posted on 3/17/24 at 5:41 am to LSUGUMBO
I use celery seeds instead of chopping celery. Flavors it well & easy to open bottle and shake .
Posted on 3/17/24 at 1:15 pm to LSUGUMBO
I was raised with diced apple added to the usual blend of cans and mayonnaise. Other than that we kept it simple. It’s just low rate canned fish after all.
Posted on 3/17/24 at 1:30 pm to LSUGUMBO
We’ve made it several times lately with leftover grilled or smoked fresh yellowfin tuna. That smoky flavor really adds a nice extra layer
Posted on 3/17/24 at 1:36 pm to Icansee4miles
quote:
We’ve made it several times lately with leftover grilled or smoked fresh yellowfin tuna. That smoky flavor really adds a nice extra layer
Well no shite. You're using premium grade tuna that you cooked to perfection, not some canned stuff not good enough for the fresh marketplace packed in oil or water.
That's like saying "I made some great beef jerky using prime Wagyu beef instead of the usual flank or eye of round".
Posted on 3/17/24 at 7:56 pm to gumbo2176
I’m sorry you don’t have access to fresh tuna. I have never, nor will I ever, buy tuna that comes in a can.
Posted on 3/17/24 at 8:30 pm to LSUGUMBO
I like to use Spice Houses Thai red curry powder has a good Citrus flavor and it's not too hot.
.Thai Red Curry
.Thai Red Curry
quote:
Our medium-heat Thai red curry powder features a strong citrus flavor derived from galangal, lemongrass and lime peel.
Posted on 3/17/24 at 8:38 pm to LSUGUMBO
Add some horseradish to it. Always a hit when I make it.
Posted on 3/18/24 at 9:15 am to LSUGUMBO
Mine's similar to the OP's, except I omit the boiled eggs and add finely chopped celery. The pickles I use are homemade sweet pickles, the ones made with lime.
Posted on 3/18/24 at 1:42 pm to Icansee4miles
quote:
I’m sorry you don’t have access to fresh tuna
I have access to all the fresh tuna I could ever want, but I'm not going to use it to make fricking tuna salad.
That would be like using prime filet mignon to make beef enchiladas.
Posted on 3/18/24 at 2:13 pm to LSUGUMBO
For the sardine fans among us:
I’ve recently started mixing the eggs yolks with the oil from the sardine can to create an emulsion, which I then add the chopped egg whites/sardines/etc.
It adds a different flavor profile and takes away the need to use mayonnaise.
I wouldn’t want to eat it every time, but it was a nice change of pace.
I’ve recently started mixing the eggs yolks with the oil from the sardine can to create an emulsion, which I then add the chopped egg whites/sardines/etc.
It adds a different flavor profile and takes away the need to use mayonnaise.
I wouldn’t want to eat it every time, but it was a nice change of pace.
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