Skip to comments.Tuna Salad
Posted on 11/08/2009 7:01:12 AM PST by Patriot1259
I like to make a big batch of this and have it for lunch during the week, or as a snack with crackers.
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Yum, I would maybe add some celery for crunch. Sounds good.
Interesting - I’ve never added mustard to my tuna salad but pretty much make it the same way. I do like to add chopped celery and sometimes even apple and pecans
Don’t use ballpark mustard. Use dark yellow mustard with the seeds in it. The best kind of mustard there is, IMHO.
Great recipe. We make ours about the same but substitute a teaspoon of hot Asian chili paste for the mustard.
We always keep stone ground mustard as well as yellow - it sounds interesting, I’ve just never heard of it in tuna... may have to try it. Thanks
Best tuna salad (IMHO and that of my sister) used to be served at the lunch counter of the Kresge 5 and 10 stores. These were family owned stores affiliated with the “K” brand (which we later came to know as Kmart).
My sister and I had a routine in adolescence. We would walk the two miles or so from our home to the only local shopping strip in town. After windowshopping, we’d finish our trip at Kresge’s with the tuna salad special. After months of having the same waitresses, we finally asked what the secret ingredient was: pickled celery, albacore tuna, and mayonnaise.
First off, we grew up in a Miracle Whip household. We’d never had any mayo at home, ever. Albacore tuna was too expensive and we’d never had that at home, either! Finally, have any of you ever seen pickled celery in any store, anywhere? Me neither.
So....fast forward 30 years or so.
To this day, my sister and I still reminisce about those lunches at the Kresge lunch counter. One day while in Albertson’s I noted they had a pouch of dill pickle mix on the Reduced rack. All in one recipe, only add vinegar and water. I thought “what the hell?” I bought some celery and chopped it up when I got home. I reduced the package of pickle mix to a manageable amount and filled a couple jars with chopped celery, and then with the brine from the package. No special canning stuff; just poured the hot brine in, let it sit for several hours and then to the fridge!
‘Bout a week later, I went to the store and bought albacore tuna, hellman’s mayo, and white sandwich bread (which is what they used in the dimestore lunch counter those days!) I mixed the ingredients and put it in the fridge overnight. Next day, I rolled over to my sister’s house, tuna salad and white bread in hand and made her a sandwich.
I awaited her reaction.
After about a minute, she said: “I can’t believe you got this right! Damn. It’s the same stuff. Just damn!” LOL
Moral of the story:
Don’t give up on your old favs. If you ask around and dig for ingredients, someone will be able to come up with the recipe.
All I’m waiting for now is the recipe for those world class Kenny King’s onion rings we had in Ohio!
Patriot1259...good post. Nice break from the DC mobs. heh
Tuna salad is a dish that I’ve always wanted to like but never have quite gotten there.
The celery thing...I was going to suggest that, too! LOL!
Love your story!
It's not exactly the same thing but we always use sweet pickle relish in ours.
The cheapest, dark tuna is the healthiest. The white albacore tuna comes from the older tuna and contains much more mercury that the dark younger tuna.
I think the darker tuna has more omega-3 and is tastier than the white tuna anyway.
It sounds counter-intuitive, but try some chopped fresh jalapeno peppers in there. Very good combination, if you like peppers.
I didn’t know that, I think I’ll buy the dark from now on.
Jebus & Mary, a cup of mayo??
Ditch the pickle and add some curry powder for a little zip to your tuna fish. Or go vegan with:
* 1 (19 ounce) can garbanzo beans, drained and
* 2 tablespoons mayonnaise - note, NOT a cup!
* 2 teaspoons spicy brown mustard
* 1 tablespoon sweet pickle relish - I don’t add relish
* 2 green onions, chopped - or regular onion
* 1 stalk celery, chopped
* salt and pepper to taste
In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients. Use on sandwiches or on a bed of salad greens. (adapted from allrecipes.com at: http://allrecipes.com/recipe/mock-tuna-salad/detail.aspx)
Usually I also add red or green peppers; curry is optional, but nice. I like my tuna and chicken salads to be chunky, if you like it smoother, dice the veggies smaller or omit them.
I’ve made this a few times; it’s pretty good. More often, I make the variation of this which tastes like chicken salad.
I’ll try it. Sounds good.
She also made a coleslaw with garlic, oil and vinegar. Every time we served this coleslaw we had three or four requests for the recipe. We still get requests from my wife's relatives in Norway.
“There is a mighty fine line between cheap tuna and cat food. — Marty Fierro “
There is no line Marty. Its all about branding.
I make something similar (without the eggs) and add mild giardinera. It works just as well with chicken.
I love these recipes you link. Maybe we should have a formal topic link for us “foodies”. Real food. The kind of food you take to the church homecoming dinner, lol.
Isn't tuna, chicken, and egg, salad just different ways of eating mayonnaise?
Start with mayo and whatever is handy, then add just about anything that is either available or suits your taste at that moment. The same for deviled egg.
I do appreciate the suggestions, especially the mustard and pickled celery. I would think pickled cauliflower, wasabi, or curry powder might be worth trying. A nice spicy paprika might also be interesting.
I also like mashed avocado with my mayo for sandwich spread.
That’s alright. I’m a FReeper. I’ve got a thick skin - and clean arteries and low triglycerides. : )
Just yankin' your chain a little, FRiend. I always get a kick out of the word "vegan".
No offense intended.
None taken. I was having fun as well.
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