With so many people going back to work yet without the luxury of being able to make use of their break room microwaves or even refrigerators, classic cold lunches such as tuna salad are making a return! So let’ s talk about tuna salad a bit, shall we? Tuna salad doesn’ t have to be the particular gloppy mess you find in a cafeteria. I’ ve got a classic tuna salad recipe below, a few tricks for making a good tuna salad with lots of flavor and texture, plus a couple of modifications to make it your own. So let’ s go get it!
I think tuna salad will get a bad rap for being gloopy, boring, and smelly. But it doesn’ to have to be (well, I’ m unsure I can do much about the smell). To make a good tuna salad you want to make use of good tuna, make a dressing which has flavor dynamic, and add in a few crunchies to give the salad some structure, something to chew on. No more bland mush.
There are several canned tuna varieties to choose from, depending on your needs. “ Chunk light tuna” is probably the most typical and one of the less expensive options. Portion light is smaller pieces and might appear a little shredded. “ Strong albicore” is more expensive, but you’ ll get nice big strong chunks of fish that will provide your tuna salad more structure, and it can be a little less smelly. For further canned tuna language defined, have a look at Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).
As for whether you should get your own tuna packed in oil or even water, that is a personal choice. Essential oil pack will give you a richer tuna salad, while water pack will provide you with a less caloric tuna greens. I find oil pack to become messy and difficult to drain, therefore i choose water pack for that reason by itself.
To give my tuna salad dressing flavor, I ensure that you add in a little lemon juice in order to brighten it up and cut with the heaviness of the mayonnaise. I give a couple sliced green onions to include a little savory layer of taste, and plenty of freshly cracked dark pepper for a pop of taste. They’ re small additions that will add up to a big difference in flavor.
There are several things you can add for your tuna salad to add texture (and flavor). I like to add celery plus walnuts. They each have their own “ brand” of crunch that really increases the interest of the tuna salad while you chew (mushy is boring). Here are a few other ingredients you can add in to your own tuna salad for texture:
The recipe below is for the particular tuna salad only (not the particular sandwich fixings) because there are several methods for you to serve tuna salad. We’ lso are all familiar with the classic tuna salad sandwich, which is often constructed on toast with lettuce. You might serve your tuna salad sans-bread, over a bed of greens, being an actual salad. Sometimes I consume it with just some crackers or even celery for dipping, or you can things it into a pita or tortilla as a wrap. Also check out our Tuna Greens Lunch Box . Lots of choices, all delicious!
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Boyau two 12oz. cans of aggregation light tuna in water. Quickly dice about one cup because of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl together with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, as well as , ¼ tsp freshly cracked black-colored pepper.
Stir the ingredients to combine, of which serve, or refrigerate up to useful days. I do like my comparsa salad a little bit dry, so if you wish you can always add an extra tablespoon or maybe more of mayonnaise to make it a little “ softer. ”
Serve your tuna greens as a sandwich, a salad (faster than a bed of greens), on crackers and vegetables for dimming, or stuffed into a pita or to tortilla/wrap!