Jul 04 2009
Talking about a classic - tuna salad
Today I want to talk about a classic food staple that has survived generations - the tuna salad. Now I know that there must be tons of variations on this classic, tons of different recipes. Every person who makes tuna salad will eventually create their own personal twist to the recipe.
Like everyone else I have my own favorite recipe, which is the result of years of making tuna salad and tinkering with how I make it. So here is my favorite tuna salad recipe, created by me:
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Jackie’s tuna salad
1 pouch of tuna - appx. 2.6 ounces
2-3 T. diced pickles
dash of malt vinegar
1/2 - 3/4 cup of mayonnaise
1/2 t. ketchup
1/2 t. mustard
Put tuna in an appropriate size bowl, and flake up tuna. Add pickles, vinegar, mayo, ketchup, and mustard. Stir well, and add additional mayo if desired. Spread on bread for sandwiches. Refrigerate unused portions. Can be kept in refrigerator for 5-7 days.
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So that’s my favorite way to make tuna salad. I came up with this recipe after years of tinkering with making it, and trying different things. Sometimes I have made it without the pickles, which you could do. I like adding the malt vinegar because it adds a nice tangy zip to the tuna salad. If you have another favorite vinegar, you could substitute that instead. As for the mayo, I don’t measure when I make mine, so the measurements are approximate. Make it, using the minimum called for, then adjust the recipe each time you make it to customize it to your own personal tastes.
By the way, if you have never tried the tuna in the pouch - then you definitely should. It took me a while try tuna in the pouch, but once I did, I never went back to canned tuna. With pouch tuna, there is no draining at all. Just cut the pouch open and start using it. And to me, pouch tuna seems to have a fresher, better taste also. My favorite brands are Starkist and Chicken of the Sea, and I get chunk light tuna in water. But if you have a favorite brand or kind, go ahead and use that.
As for the bread that you use, mostly I have used wheat bread. That was what I grew up eating. But recently I have started keeping yeast rolls from the deli at our local Wal-Mart, and those make excellent sandwiches. There are a very wide range of breads that you could use.
So, with all these variables taken together, the tuna salad sandwich can be as different as the individual who eats it. Happy eating!
My tuna salad changes every time I make it: always depends on what’s available to put in it. Usually mayo is the base, although recently I’ve done mayo-free ones that went great too! Diced red/green/yellow/orange peppers are always nice, along with some raw red onions. Recently I experimented with a tablespoon of pesto, and loved it
btw, I tried the tuna in a pouch once, but didn’t like the consistency of the fish, and went back to the canned version :p To each his/her own, I guess
Cheers,
*lynne*