Not your everyday tuna salad! I love tuna salad, but I get bored by the same old taste. I have a Yahoo group and sent out a request for different ways of making tuna salad. I was so surprised by the many responses to my question and how different everyone makes theirs.
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This page contains the following solutions.
The peperoncini and tomato take the boring out of tuna salad.
You can make an easy tuna salad by mixing store bought cole slaw with a can of tuna.
The deli near my office has a killer tuna salad sandwich, tastes fantastic and kills the wallet! So I decided to do some culinary detective work and figure out how to make it at home to help resist the temptation to buy that $6 sandwich.
This is a fun twist on a tuna salad, adding some crunch and vibrance. I make a batch at the weekend. It keeps well in the fridge for days, making for quick and easy lunches. I love serving this at my summer parties.
Flake fish. Combine with celery, pineapple an mayonnaise. Season with salt and pepper. Serve on lettuce leaf. If desired, garnish with thin slices of twisted lime.
Toss together the first 5 ingredients. Add and mix in mayonnaise until fairly moist. Gently stir in peas. Chill. Serve on lettuce leaves or hot rolls and crackers.
This is an easy to make recipe, it stretches a can of tuna, and it is delicious. Crush the crackers into a bowl. Add the tuna, two small scoops of Miracle Whip, onions and relish and mix.
Cut tomato tops of and spoon out seeds. Use only one can at a time. Spoon 1/2 into first tomato, then remainder into second tomato.
Love the combination of the meat, fruit and vegetable in this recipe.
In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. Serve on lettuce leaves if desired.
In large bowl, tear lettuce into small pieces. Break tuna into chunks with a fork and add to lettuce. Add olives and cheese. Toss lightly with dressing, or you can serve dressing on the side.
The day before serving, break up tuna, chop celery and pepper, mix in mayo and put in refrigerator to serve the next day.
Dissolve gelatin in cold water, bring soup to a boil, then add dissolved gelatin, mix thoroughly. When mixture is cold, fold in softened cream cheese.
Place pepper halves on plate. Microwave on high for 60 seconds; chill. Combine remaining ingredients; chill. Spoon tuna mixture into pepper halves to serve.
Mix all ingredients except greens. Refrigerate. Spoon tuna mixture over greens. Makes 4 servings. . .
In small bowl, combine vinegar, oil, sugar, salt, mustard and lemon peel and mix well. In medium bowl, combine remaining ingredients and toss with dressing.
When making tuna fish salad, use a can of the more expensive solid white tuna with a cheaper can of chunk light no one will notice the difference! Of course you always buy when on sale.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for a tuna salad recipe? Besides the tuna and mayo, what else is in it?
By dan ward from Columbus, OH
You can add some cut up celery. If you don't have any celery on hand, add some celery seed which can be bought in the spice section. I also add a few squirts of yellow mustard which gives the tuna salad a little bit of added flavor.
How do I make sweet chicken salad and sweet tuna salad?
By carmenr from Houston
Sweet pickle relish instead of dill pickles for the tuna and add diced apples and/or quartered grapes for the chicken.
Here's a basic chicken salad recipe:
1/2 cup mayonnaise
2 cups chopped, cooked chicken meat
1 stalk celery, chopped
And here's a basic tuna salad recipe:
1 (7 ounce) can solid white tuna packed in water, drained
1/4 cup mayonnaise
2 tablespoons dill pickles, chopped
I like Whole Foods' Sonoma Chicken salad, except I use dried cranberries instead of grapes.
www.wholefoodsmarket.com/
Use sweet pickle relish in both. I use sweet pickle relish (to taste) boiled eggs (about 2) celery seed 1/2 teaspoon, Mayo to pull it all together and salt to taste. Good Luck and enjoy.
I am looking for "Deli Tuna Salad". I know that it has chopped celery, purple grapes and Tuna in it but I don't know what else.
kay from Clyde, TX
With over 20 years in the food industry I honestly never heard of anyone putting grapes in their tuna. Basically how it is done around here is you drain the tuna and by that I mean put it in a colander and press every bit of moisture out of it until it is dry. A touch of worchestershire,a tiny bit of onion, celery though many places do not use it and mayo and that is it.
I've never had tuna salad with grapes in it, but I have had chicken salad with grapes in it. I've heard that dried cranberries are good in chicken salad as well as turkey sala, as well as mandarin oranges & toasted nuts.
You can really put lots of things in tuna salad. I use two cans of tuna, onion, celery, pickles, mayo, and what really makes it, I think, is the garlic powder. Also salt and pepper. Just try it out a couple times, measuring vegetables by eye. Best eaten, I believe, on toasted sandwich with cheese.
Can tuna fish salad (tuna and mayo mixed together) be frozen?
By Pat Ness from NJ
Probably not a good idea. The mayo can separate when thawed. Also if you add things like celery to it, that will end up mushy when you thaw it. Better to make it as you need it.
Check out these photos.
A new way to serve tuna or egg salad, is by cutting off the top of a hard roll, "hollowing" it out, and filling it with tuna or egg salad. Add onions, tomatoes, and lettuce and put the top back on. You can add anything else that you like on it.
Tuna salad can be as simple as you like or you can add a variety of additional ingredients. This page contains a simple tuna salad recipe.
Adding other ingredients to your tuna salad is one way to bulk it up, vary the taste, and stretch the tuna. This is a page about stretching tuna for tuna salad.
Getting the ingredient portions just right can help prevent your tuna salad from being too dry. This is a page about keeping tuna salad from being dry.
