what do you put in your tuna salad?i just add mayo, salt, pepper, garlic powder, cayenne, paprika, and some finely diced red onion. i know raw celery is common in it too but i don't add it because i don't like raw celery that much.i've heard mustard is good in it, but i've yet to try it.
>>20980159mayo, mustard, apple cider vinegar, salt, pepper, garlic, onion, cayenneno need to overcomplicate things. the easiest way to fuck it up is to use the nasty $1 tuna. gotta get the $2 stuff.
>>20980159mayo, dijon, diced celery & red onion, pickle juice or diced pickles, salt & pepper. maybe a squeeze of lemon or dash of hot sauce if I'm feeling it.
>>20980190>mayo, dijon, diced celery & red onion, pickle juice or diced pickles, salt & pepper.THIS. ARE YOU ME? only thing I don't always add are the celery and onion, but the rest is spot on. Bread and Butter pickles are great too.
personally i would add capers, but everyone is correct so far
mayo, mustard, pepper, pickles, zaatar. sometimes just lemon juice and olive oil and a whole bunch of fresh dill and some green onions. But you can do so much with it, curry paste is good, some kimchi and a bit of sesame oil, etc
>>20980159Kewpie mayo, pepper, soy sauce, capers
>>20980159Mayo, celery, green onion, pickled jalapeños, Worcestershire sauce, salt, pinch sugar, white pepper.
Mayo, pepper, add celery or sliced tomato if I'm not lazy
for me it's salt pepper onion celery and lemonI like mikes mayonnaise
>>20980159Diced red onion & celery, shredded carrot, celery salt, lemon pepper, a bit of regular s&p too, Mayo, bit of Dijon mustard or hot sauce too.
>>20980159mayo, s&p, green onion
>>20980159I use my hands to wring as much liquid as possible out of the tuna, then flake it into a bowl. 1 minced rib of celery, weighed out on a kitchen scale. An equal amount of sweet pickle relish. Finally the best mayo you can get ( I have judged the best to be aji no moto ) combine for a light, fluffy tuna salad. Salt to taste.
>>20980910>use my hands to wring as much liquid as possible out of the tunaBased tuna salad patrician, I do this too. My wife thinks I’m crazy but it comes out so much better.
Does the pungency of an onion depend on how freshly it has been cut, or just on the individual onion?The other day I used some many-days-old leftover raw red onion and it was good. Today I cut some fresh red onion and used the same amount, but it mostly just tasted like burning.This isn't actually regarding tuna salad specifically, but I couldn't find any better-fitting thread for such a question.
>>20980910>1 minced rib of celery, weighed out on a kitchen scaleDoes your scale operate in a unit of "celery ribs" or something?
>>20980910>>20980954you're both dumbasses. simply use the lid of the tin to hold the 'una and press down to push the water out while holding upside down over the sink.
>>20981053this guy knows what's up
>>20981053This but without the colossal faggotry of abbreviations
>picklesboomer>mustardboomer>sugarboomer
I combine with my tuna:A arbitrary amount of dehydrated onion flakes (to absorb moistureDried red pepper flakesBlack pepperGarlic saltYellow mustard (or Chinese mustard)Mayo
>>20981077what's the matter bro, you don't like a good 'na 'lad 'ich?
>>20981091>youfaggot
>>20981110Oh bro. Bro bro bro. Bro! Oh! Bro! Broski... Brodo Baggins. Broe the line! Bro isn't always on time! Brooooo.
>>20981053Yea that’s how I do it asshole, then I throw it in a mesh strainer and push the remaining liquid out
>>20981053I do this, and then place it down in the sink on it's side so it can continue draining with the lid pressed in. >>20980961>Does the pungency of an onion depend on how freshly it has been cut, or just on the individual onion?It depends on a couple of things, but the main thing is bringing them down in temp and rinsing them. Put them in an ice bath for a few minutes before cutting them. Sharper the knife the better. The older the onion the more pugent it will be. Store them in a cool, dry, dark place. I just put them on a plate in the pantry.
>>20981497>bringing them down in tempThat's another thing, the leftover onion was refrigerated.Since I posted that I also read that the direction in which you slice the onion can affect it, due to the way the cell wall chains are oriented. I don't remember the direction in which the first onion was cut, but I definitely sliced this one the "wrong" way for eating raw.I've still got half of the second onion left over, so I'll try everything on it next time.
>>20981569Yeah, breaking the cells is what releases the sulfates and causes the pungent smell and spicier taste. You can rinse it off and it should be fine. You can also toss them in a vinaigrette depending on what your using them for. I make a mild fish sauce vinaigrette with garlic and thai chillis that works pretty well for salads.
>>20980159best i've made is simple and based off this videohttps://youtu.be/4iH4cuFlaRk?si=FrLGV557SBLUFiRq&t=300the only 'spices' I add are> salt> peppereverything else is > green onion> bell pepper> cerrano pepper> jalapeno pepper> celery> white onionthe real key is adding those Saltines in the mix to absorb all the moisture and let it sit for a day. THEN add the mayo
I made one with curry powder once, really liked it.
Green apple. Trust me.>anon did you misspell green onionI did not.
>>20982007anon did you misspell green onion
>>20982007anon, you DID misspell green onion.we're not making fruit cocktail here
no really the sourness of the apple adds to the saladnot saying you dont add onion as well but its really good I promise
When I worked at panera we added sliced grapes as part of the mixPretty sure it was the salad chicken, celery, sliced grapes, some miracle whip-esque stuff, and slivered almonds.I never tried it.No wait that was the chicken salad, the tuna salad came pre-made in a bucket. I also never tried it.
>>20981117you ok, bro?
>>20980159Mayo, mustard, dill pickle relish, capers, onion, diced soft boiled eggOrMayo, kimchi, a bit of kimchi juiceAlso, if you're eating it with bread, the bread's gotta be toasted.
>>20980159Asian style: mayo, nampla (anchovy sauce) and srirachaSince I'm going low-carb these days, I have the tuna salad either wrapped in those little toasted seaweed squares you find in Asian markets, or topped on sliced daikon.
>>20980168There hasn't been one or two dollar tuna in decades.
>>20982880Brodiddly-ee-eee
>>20980159Where is the salad
>>20982007>Green apple.Interesting. Have you tried adding walnuts? Do you use mayonaise or something else as a binder?
>>20983064what? literally every grocery store has canned tuna at those prices. where do you live?
Chocolate chips and peanut butter.
>>20983786>Do you use mayonaiseYes, generally, but I go fairly light on it. >Have you tried adding walnuts?No but I sure am gonna try it now.
steve cusato's is top notch, the really finely diced carrots add great texturehttps://www.youtube.com/watch?v=DVAE0ETlfUI
