Tuna Salad

[Anonymous No.16494263]

What can you add to tuna salad in addition to the standard ingredients?

[Anonymous No.16494266]

>>16494263
Cottage cheese in lieu of mayonnaise.

[Anonymous No.16494267]

>>16494263
deenz

[Anonymous No.16494270]

>>16494263
i don't know what the standard gredients are, but I do this

>tuna
>a quality mayo
>small amount of finely diced white onion
>the secret ingredient: about a tablespoon of minced celery, for crunch and freshness
>sprinkle of lemon pepper or dash of lemon juice

whala

[Anonymous No.16494275]

>>16494263
Diced apple

[Anonymous No.16494288]

>>16494263
chopped raisins and walnuts

[Anonymous No.16494294]

>>16494263
I've found that oregano makes a nice difference.

[Anonymous No.16494297]

>>16494263
mix:
tuna
diced celery
one part dijon mustard
like six parts mayo
salt
black pepper
capers

layer:
bread
lettuce
tuna mix
egg slices
bread

[Anonymous No.16494300]

for me, it's finely diced red onion and jalapeno
picked up adding capers from /ck/ and they go really well since the mayo neutralizes a lot of the heavy vinegar flavor of them

[Anonymous No.16494303]

>>16494263
Paprika is nice. You can add a lil splash of soy sauce as well.

[Anonymous No.16494310]

>>16494294
I've used oregano in tuna salad when making it with oil and vinegar instead of mayo. That was pretty nice along with some minced onion.

I'm not sure if it's considered a standard ingredient but I really like dill relish in tuna salad. Don't use sweet relish though, accidentally did that once and it wasn't good.

[Anonymous No.16494327]

>>16494303
james jonathon is on his way to fuck your shit up

[Anonymous No.16494329]

>>16494263
What are the "standard" ingredients?

[Anonymous No.16494336]

>>16494263
throw in 5 or 6 skittles or just a few pieces of any candy if you are making this for friends. it's fun, and it will get them talking.

[Anonymous No.16494341]

>>16494327
Who? Should I be worried?

[Anonymous No.16494344]

>>16494270
you need a shitload more celery than that to make it good. It doesn't detract anything because it has no flavor
also add some mustard and habanero sauce to taste. Dill relish is great but it's easy to make it too salty

[Anonymous No.16494358]

>>16494329
eggs, celery, mayo, mustard, pickles, peppers, apples, onions, soy, lemon, literally anyhting to get rid of the fish flavor

[Anonymous No.16494373]

>>16494310
I ought to try using vinegar. Relish sounds nice to try, but I'm not sure I'd enjoy having the pickle chunks amid the smooth tuna. I'm sensitive to texture mixtures like that. Dill relish is my favorite thing on a burger, though.

[Anonymous No.16494376]

>>16494358
>What are the "standard" ingredients?
>literally anyhting to get rid of the fish flavor

[Anonymous No.16494379]

>>16494373
>smooth tuna
Are you buying tuna paste in a little jar?

[Anonymous No.16494383]

>>16494379
not them but you can process your tuna salad to any consistency you like

[Anonymous No.16494385]

You can add whatever you want, that’s why I love it so much. Any fresh herbs will work (parsley, cilantro, dill, or green onions), some kind of acid as well in pickled vegetables or vinegar/lemon juice. Then add flavors like zaatar, curry paste, gochujang, other fresh veggies, whatever.

[Anonymous No.16494389]

>>16494383
Why would you turn it into a paste? Still on baby food?

[Anonymous No.16494396]

>>16494389
you continue to self-inject the term paste, are you perhaps projecting?

[Anonymous No.16494399]

>>16494379
No, I mix it well with mayo. But it's rather smooth whereas pickle relish has some crunch. It's enough to bother me lol. I hate chunky salsa too.

[Anonymous No.16494401]

>>16494263
Lots of dill weed is fantastic in tuna salad.

[Anonymous No.16494403]

>>16494344
I like just a little celery anon. it does have a flavour that doesn't compliment the tuna, only the texture is good

[Anonymous No.16494404]

>>16494396
Tuna isn't smooth unless you mush it all up into a paste, so baby can have some too.

[Anonymous No.16494409]

>>16494399
Fold it into the mayo to preserve the chunks of fish.

[Anonymous No.16494412]

>>16494404
tuna is too high in mercury for baby to begin with, sorry you have such a hypersensitivity for textures

[Anonymous No.16494422]

>>16494294
>>16494310
Herbs de provence

[Anonymous No.16494425]

>>16494379
>>16494389
>>16494404
I think I should have chosen the word soft rather than smooth.

[Anonymous No.16494426]

>>16494263
I hate it when the bread gets soggy.
Literally worse than hitler.

[Anonymous No.16494428]

>>16494412
You don't give a baby a whole tin. Smooth isn't really a texture, is it. It's paste.

[Anonymous No.16494434]

>>16494425
It's canned. It's been boiled. We know it's soft.

[Anonymous No.16494436]

>>16494263
pickled onions are good with tuna mayo

[Anonymous No.16494437]

>>16494426
Butter the bread you retard. Stops the bread going soggy.

[Anonymous No.16494440]

>>16494434
Well, there was a bit of a scuffle over "smooth" tuna so I wanted to make myself more clear.

[Anonymous No.16494445]

>>16494436
But the top slice of bread doesn't sit flat. Lol.

[Anonymous No.16494451]

>>16494437
Thanks for the tip senpai. I actually didn't toast my bread before but from now on I will.

[Anonymous No.16494465]

>>16494263
Pickle juice

[Anonymous No.16494467]

>>16494451
Yeah? Good luck with that. Don't think it will work though.

[Anonymous No.16494474]

>>16494428
>Smooth isn't really a texture, is it

[Anonymous No.16494478]

>>16494474
What is the texture of water?

[Anonymous No.16494501]

>>16494478
Moisture.

And moisture is the texture of beauty.

[Anonymous No.16494514]

>>16494501
Keep transitioning. Just remember, you will never give birth, breast feed or have a fulfilled life.

[Anonymous No.16494518]

>>16494514
That's quite a response to a Zoolander joke.

Anyway, water really doesn't have a texture because it's not a solid.

[Anonymous No.16494522]

>>16494518
Nor is a paste. It will still slide down a wall. Viscosity isn't texture.

[Anonymous No.16494523]

Corn

[Anonymous No.16494525]

>>16494478
water is wet
this shit website stimulates my mind so fucking much...

[Anonymous No.16494544]

>>16494525
Wet is a physical state. Not like your mom who is physically a state.
solid
liquid
gas

[Anonymous No.16494556]

>>16494522
I understand what you mean. I feel like most people would naturally call certain solid things smooth-textured, but the semantics don't really matter.

[Anonymous No.16494564]

>>16494556
I never butter my toast and talk about how smooth the butter is. Nor do I butter my toast and say I wish this butter was chunky.

[Anonymous No.16494571]

>>16494564
Chunky versus smooth peanut butter, though. There's a big differentiator.

[Anonymous No.16494572]

>>16494544
XD

[Anonymous No.16494586]

>>16494571
Child has to bring up peanut butter if you mention butter. Never fails. So predictable.

[Anonymous No.16494596]

>>16494263
It is mind boggling how people can eat cat food

[Anonymous No.16494603]

>>16494596
People are employed to taste test cans of cat and dog food to make sure they taste they say on the label.

[Anonymous No.16494608]

>>16494586
lmao what

[Anonymous No.16494609]

>>16494596
Vegan?

[Anonymous No.16494615]

>>16494608
You don't understand English? Read it again a bit more slowly.

[Anonymous No.16494624]

>>16494615
Que?

[Anonymous No.16494625]

>>16494263
I started to reply with a detailed description of how I make my tuna salad. Im really proud of it. Then I remembered no one will care

[Anonymous No.16494629]

>>16494625
I'd like to hear it.

[Anonymous No.16494630]

>>16494624
Go back to school kid.

[Anonymous No.16494657]

When I make up a can, it usually goes like this:
>about 1.5 tablespoons of light mayo
>about 1 tablespoon of dill relish (or I just chop up two dill slices)
>some chopped up onion (I just eyeball what looks right)
Simple as.

[Anonymous No.16494688]

>>16494275
Yes!

[Anonymous No.16494730]

>>16494275
Based. I love apple in about everything.

[Anonymous No.16495065]

>>16494625
I care :)

[Anonymous No.16495082]

>>16494657
This plus a little bit of mustard

[Anonymous No.16495200]

>>16494270
>secret ingredient
Celery is the most common ingredient in tuna or chicken salad after mayo.
>What can you add to tuna salad in addition to the standard ingredients?
Use Miracle Whip instead of mayo to give your sandwich that tangy zip.

[Anonymous No.16495225]

>>16494263
>Assuming tuna, mayo, and dijon mustard are the standard ingredients
Add dehydrated chopped onions, dried basil, a sprinkle of garlic powder, and fresh lemon juice. Voila, delicious chicken of the sea.

[Anonymous No.16495231]

>>16495200
the secret is how i hide it in there, i want the fresh crunch but i don't want anyone to think they're eating celery

also the lemon bepper really lifts it up

[Anonymous No.16495247]

>>16494373
I usually toast my bread for a tuna sandwich and use a fair bit of raw onion too, I like some crunch with it. Sometimes I also like to put potato chips onto the sandwich.

[Anonymous No.16495424]

>>16494263
Deviled ham, yo.

[Anonymous No.16496198]

>>16494263
Sweet relish and mustard.

[Anonymous No.16496377]

Diced dried frog legs.

[Anonymous No.16497245]

>>16494426
The Fuhrer was right about so many things, and like you, he didn't care for soggy tuna fish sandwiches.
stay thirsty, my friend

[Anonymous No.16497257]

>>16494625
now, I have to hear it.

[Anonymous No.16497267]

>>16494336
The nature of this post makes me think your "friends" are stuffed animals.

[Anonymous No.16497477]

>>16494263
my usual mix for tuna:
mayo
mustard
white/red onions
salt & pepper
couple dashes of hot sauce

[Anonymous No.16497489]

>>16494263
kimchi
it's delish

[Anonymous No.16497503]

Lol at the sharts on here not getting the most important part:

Use Kewpie brand jappy mayo. Best mayo out there, boy. It raised my ass.

[Anonymous No.16497531]

>>16497245
>tuna fish
Do you say chicken bird and beef cow too?

[Anonymous No.16497569]

>>16497503
Is it that good? I am sicl of imported Burger brands in my brazilian jungle market. We got a japanese store in my city run by a dude with cute mixed brown lolis.

[Anonymous No.16497602]

I usually do the following:
White onion
mayo
mustard
salt and pepper
celery if I have any
dill seed
a tablespoon or two of pickle juice
then I let it sit in the fridge for an hour or so for the flavors to meld before I dig in.

[Anonymous No.16497643]

>>16494270
This stuff and I used to add diced pickles and black olives also

[Anonymous No.16497662]

>>16497569
Ye, it's the best mayo around. Make sure to get the made in jap land kewpie. American kewpie is different.

[Anonymous No.16497917]

>>16494267
this, use deenz instead of tuna

also add celery seed and fresh shallots

[Anonymous No.16498160]

>>16494451
Classic mistake, now you know.

[Anonymous No.16498176]

Had some leftover chili. Added that to my sandwich on top of the tuna salad. Was pretty solid

[Anonymous No.16498207]

I usually put mayo, tomato, onion, jalapeño, cilantro, avocado and a bit of lemon.

[Anonymous No.16498215]

British people add canned corn and for some reason, they love it.

[Anonymous No.16498216]

>>16498215
lmao that's dumb

[Anonymous No.16498217]

>>16498215
Looks like we'll have to nuke them for a third time.

[Anonymous No.16498244]

>>16498217
Are you stoned?

[Anonymous No.16498247]

>>16494263
I add honey mustard, sweet relish (maybe 1 tbs), Sriracha, and diced raw onion.

[Anonymous No.16498257]

>>16498215
Some people would like to eat the corn rather than drink it.

[Anonymous No.16498325]

>>16498247
>honey mustard
>sweet relish
Why bother with the tuna? You just want a sugar fix.

[Anonymous No.16498373]

>>16494263
>Tfw the tuna hits just right

[Anonymous No.16498383]

>>16494263
green olives :)

[Anonymous No.16498406]

>>16495200
i always think of onion and mayo, then maybe black pepper, celery...chopped pickles.... sriracha... cilantro

[Anonymous No.16498410]

>>16498383
yes

[Anonymous No.16498436]

>>16494263
>tuna salad
>posts a sandwich
Is this a troll thread?

[Anonymous No.16498464]

>>16498436
No, you just have autism.

[Anonymous No.16498519]

>>16494263
Pringles. The crunch and extra salt goes great on tuna fish sandwiches.

[Anonymous No.16498530]

>>16498519
You're an idiot.

[Anonymous No.16499536]

>>16498530
It's called appreciating texture.

[Anonymous No.16499650]

Cucumbers lightly seasoned with salt are also good.

[Anonymous No.16499712]

>>16498519
We always put plain potato chips on there but, yeah, the crunch and salt add a lot to the sandwich.

[Anonymous No.16500351]

Some niggas be adding apples and grapes and shit

[Anonymous No.16500690]

id say making your own mayo is an easy step to upgrade a tuna salad

you can add flavors to the mayo based on what you like

[Anonymous No.16500697]

>>16494263
giardiniera.

[Anonymous No.16500724]

Whole grain bread with melted cheese

Tuna mix w/ mayo ground pepper and pinch of salt

Spinach

Pickled Red Oinions

On the healthier side but still tasty.

[Anonymous No.16500834]

>>16500697
I like you OP

[Anonymous No.16500845]

>>16494270
I also chop the celery leaves and add some celery seed. Really double down on that flavor. Also silvered almonds or pine nuts are good sometime. Don't forget a tiny pinch of sugar to bring everything together and brighten it up

[Anonymous No.16500854]

>>16494263
One word: Tarragon.

[Anonymous No.16500901]

>>16500834
I like you too, fellow spicy tuna enjoyer.

[Anonymous No.16501164]

>>16494263
Carrots, peas, lime juice, corn, cabbage, maybe some jalapeno or serrano peppers if you want heat.

[Anonymous No.16501176]

>>16501164
At this point why not just make a fucking tuna casserole?

[Anonymous No.16501186]

>always forget to buy mayo
>start just making shit like tuna salad with greek yogurt and some oil to make up for mayo's fat content
>pretty good
I also like bell peppers, little dijon, green onion, dill, lemon.

[Anonymous No.16501217]

>>16494263
My dad always made his with peanuts and sliced black olives.

[Anonymous No.16501253]

>>16494263
We had a tuna salad thread the other day about how to make tuna salad better and an anon was griping about how his salad sucks and he said it was just mayo and tuna. I told him to add celery and grapes and maybe some yellow mustard and he said something along the lines of I’ll never be Gordon Ramsay.

Anyway, I do
>Mayo
>grapes
>celery
>salt and pepper
>a splash of lemon juice

[Anonymous No.16502023]

I do
>mayo
>a ton of dill
>dijon mustard
>lightly minced celery and pickled jalapenos
>relish
>lemon juice
>black pepper
>sugar to round everything out
The sugar works really well to smooth out some of the acidity. Then I toast some wheat bread, top with the tuna salad and some fresh lettuce, onion, tomato, and more pickled jalapenos. Mezzetta are the best pickled jalapeno, they have a bit of heat and are usually still crunchy.

[Anonymous No.16502112]

>>16501253
I bet raisins would be good, but grapes? do you add them whole?

[Anonymous No.16502538]

>>16502112
chopped in half lad

[Anonymous No.16502652]

>>16494263
I fucking love a good tuna sandwich. Unironically one of my favorite food of all time, especially given how low-effort they are. My favorite add-ins include (but not all at once):
celery
red onion
chopped pickles/relish
pickled peppers (sweet or spicy)
dijon mustard
avocado
smoked salt/black pepper
green tomato picallili
garlic
fresh dill
hot sauce
chopped bacon
lemon juice
smashed up potato chips
smashed up butter and garlic croutons

You can make it on almost any kind of bread (but almost always toasted, or griddled if you prefer) with whatever layers of toppings you want (I like pepperjack or swiss), but the one thing I find absolutely crucial? A nice thick slice of fresh tomato, pre-salted and dried on a paper towel during prep. It always makes the sandwich, for me.

[Anonymous No.16502664]

Like this:
https://www.youtube.com/watch?v=-g8_bNLaOdg

[Anonymous No.16502761]

>>16495200
Relish (usually dill) has to be more common than celery, but I'll believe relish 3 and celery 4.

[Anonymous No.16503145]

>>16494263
Tuna is best just left plain. You don't need other stuff that just masks the natural tuna flavor.

[Anonymous No.16503246]

>>16494263
Old bay

[Anonymous No.16503365]

>>16494263
Diced celery, relish, chopped egg whites, mayo, diced pickles, siracha

[Anonymous No.16503469]

just made this and it's pret-ty good

>tuna in oil, well drained
>couple tbsp of real mayo
>healthy dashings of lemon pepper
>one shallot
>sprinkle of chili flakes for fun
>two slices of kraft singles to glue it together
>very slowly sauteed in butter with a lid on

cheese is melted, tuna is warm but still firm, and that lemon pepper really pops
>didn't have any cel'ry

[Anonymous No.16503529]

Aside from the usuals I usually use capers and a lot of black pepper. Not that pussy ass "black pepper to taste" shit but black pepper as a main taste of the salad.
I used to add fresh diced chili peppers too but I live in Japan now and it's almost impossible to get fresh chili peppers, so I've started adding tabasco and it's surprisingly nice. Adds some nice fermented taste and acidity.

[Anonymous No.16503647]

>>16503529
I do a similar thing with the pepper but I use lemon pepper because it's so goddamned good with tuna

[Anonymous No.16503826]

>>16494266
Sounds good will try!!

>BRILLIANT.jpg