Clasic Tuna Salad

[LINDA RN]

Another entry from America's Test Kitchen
Use Law Fat ingredients in the dressing
No bread, only on corn thins or wassa rye

Classic Tuna Salad
From Season 2: Simple Sandwiches
WHY THIS RECIPE WORKS:
Tuna salads have been given a bad name by their typically mushy, watery, and bland condition. We wanted a tuna salad that was evenly textured, moist, and well seasoned. We learned that there are three keys to a great tuna salad. The first is to drain the tuna thoroughly in a colander; don’t just tip the water out of the can. Next, instead of using a fork, break up the tuna with your fingers for a finer, more even texture. Finally, season the tuna before adding the mayonnaise for maximum flavor. Some additions to tuna salad are a matter of taste, but we thought that small amounts of garlic and mustard added another dimension, and minced pickle was a piquant touch. In addition to classic tuna salad, we developed a few variations that include tuna with balsamic vinegar with grapes, another with curry and apples, and a third with lime and horseradish. (

Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.
Makes about 2 cups, enough for 4 sandwiches

INGREDIENTS
• 2  (6-ounce) cans solid white tuna in water
• 2 tablespoons lemon juice
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 small rib celery , minced (about 1/4 cup)
• 2 tablespoons minced red onion
• 2 tablespoons chopped pickles (sweet or dill)
• 1/2 small clove garlic , minced or pressed through garlic press (about 1/8 teaspoon)
• 2 tablespoons minced fresh parsley leaves
• 1/2 cup mayonnaise
• 1/4 teaspoon Dijon mustard
INSTRUCTIONS
•Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

Curried Tuna Salad with Apples and Currants
Makes about 2 cups, enough for 4 sandwiches
INGREDIENTS
• 2 (6-ounce) cans solid white tuna in water
• 2 tablespoons lemon juice
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 small rib celery , minced (about 1/4 cup)
• 2 tablespoons minced red onion
• 1 apple , firm and juicy, cut in 1/4-inch dice (about 1 cup)
• 1/4 cup currants
• 2 tablespoons minced fresh basil leaves
• 1 tablespoon curry powder
• 1/2 cup mayonnaise
• 1/4 teaspoon Dijon mustard
INSTRUCTIONS
•Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, apple, currants, and basil until evenly blended. Mix curry powder into mayonnaise and mustard and fold in until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

Tuna Salad with Balsamic Vinegar and Grapes
Makes about 2 cups, enough for 4 sandwiches
INGREDIENTS
• 2 (6-ounce) cans solid white tuna in water
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 small rib celery , minced (about 1/4 cup)
• 2 tablespoons minced red onion
• 6 ounces red seedless grapes , halved (about 1 cup)
• 1/4 cup slivered almonds , lightly toasted
• 2 tablespoons minced fresh thyme leaves
• 1/2 cup mayonnaise or reduced-fat mayonnaise
• 1/4 teaspoon Dijon mustard
INSTRUCTIONS
•Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in balsamic vinegar, salt, pepper, celery, onion, grapes, almonds, and thyme until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
•Per Serving:
Cal 290; Fat 14 g; Sat fat 2.5 g; Chol 60 mg; Carb 14 g; Protein 24 g; Fiber 2 g; Sodium 890 mg
(Nutritional information assumes using reduced-fat mayonnaise.)


Tuna Salad with Lime and Horseradish
Makes about 2 cups, enough for 4 sandwiches
INGREDIENTS
• 2 (6-ounce) cans solid white tuna in water
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 small rib celery , minced (about 1/4 cup)
• 2 tablespoons minced red onion
• 3 tablespoons prepared horseradish
• 2 tablespoons minced fresh parsley leaves
• 1/2 cup mayonnaise
• 1/4 teaspoon Dijon mustard
INSTRUCTIONS
•Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lime juice and zest, salt, pepper, celery, onion, horseradish, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

[cameron]

Thanks Linda, I am going to try the one with the grapes! (except with less mayo)

[MusicManiac]

Thanks, Linda!

I haven't tried this, yet, but I've read another way to serve tuna salad is on a cucumber boat.  Cut a cucumber, lengthwise, and scoop out the seeds.  You may need to slice the "bottom of the boat" to keep it from rolling over.

I'll be trying this soon!!!

Thanks again,
Marga

Update - I tried this today.  I'll definitely be eating more tuna! 
Thanks again...

[LINDA RN]

Great idea, Marga, thanks

[cameron]

that is such a cool idea, thanks for sharing Marga

[jsprik]

definitely trying the one with horseradish in it!! *LOVE* horseradish!!! and also going to try the cucumber boat idea!! sounds great!!

thnx guys!!!  

blessings,
jo

[Paulo]

Thanks for the great recipe.
I eat this salad but my tuna salad is very simple. But now I will try your recipe.

[VickiLynn]

I love tuna salad but tuna is the only thing my husband will not eat (too many tuna casseroles growing up).  But, when he is away on business I make it for myself and stuff it into a large tomato (scoop out the seeds) or on a leaf of bib lettuce.  I can't wait to try all the variations of this recipe -- hope my husband is away from home soon