Prep 5 mins
Cook 5 mins
I used to be fussy about my tuna salad dressings, since most of the time they tasted too "tinned" or "fishy." This all-purpose dressing from "Cook's Illustrated" is fabulous on all three types of sandwich fillings. Listed are the variations suggested for each filling. Recipe makes 1/4 cup (enough for one 6 ounce can tuna) but can be doubled or tripled.
- In medium bowl using a fork, stir together all the ingredients, until completely smooth.
- Cover and refrigerate until ready to use.
- Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
- Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
- Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
- Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
- Chutney (for chicken) Add 1 tablespoon mango chutney.
- Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
- Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.
I've only tried this with eggs so far, but I'll be trying it with tuna and chicken, too. I made it plain the first time, and then I added some basil. Both were excellent--and I had no idea that basil was such a lovely addition to egg salad! I look forward to trying all the variations of this versatile recipe. Thanks for posting!
This was a wonderful change from the regular 'mayo' dressing I am used to. Much lighter, but tangy and delicious. Perfect.
Wow! I love it so much I even used it make a turkey sandwich. The flavors go so well together. I am never going to want plain mayo again.