Classic Tuna Salad

Submitted by Velouria L.

"This is great if you're looking for the perfect recipe for traditional tuna salad. I got it from one of my favorite Cook's Illustrated cookbooks. The texture is perfect and not watery, which is one of the things I've always hated about some tuna salad recipes. The lemon juice also gives it a nice fresh flavor."

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 2 cups
• Serves: 4

ingredients

• 2 (6 ounce) cans solid white tuna packed in water
• 2 tablespoons fresh lemon juice
• 1 stalk celery, minced (about 1/4 cup)
• 2 tablespoons red onions, minced
• 2 tablespoons dill pickles or 2 tablespoons sweet gherkins, minced
• 1⁄2 clove garlic, minced or pressed through a garlic press (about 1/8 tsp.)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2 tablespoons fresh parsley leaves, minced
• 1⁄2 cup mayonnaise
• 1⁄4 teaspoon Dijon mustard

directions

1. Place the tuna in a colander and drain well.
2. Shred the tuna with your fingers, breaking up any clumps until it has a fine and even texture.
3. Put the tuna in a medium bowl and mix in the lemon juice, celery, onion, pickles, garlic, salt, pepper, and parsley until well blended.
4. Fold in the mayonnaise and Dijon until mixture is evenly moistened.
5. Salad can be kept covered in the refrigerator for up to 3 days.

Reviews

[tmercks]

Just a substitute tweak (short cut) for you - Use Tartar Sauce in place of the mayo and dill pickles. Hey, it's a condiment you normally use on... fish - right? Tuna, Tartar Sauce and Bread make a great lunch sandwich for work.

 

[Mr. Bill in TN]

A usual recipe...but I am from the "olive oil" packed albacore tuna rather than water packed. The flavor of olive oil packed tuna is twice as flavorful.

 

[Emerogork]

I have never heard of using a colander to drain tuna. I use the lid of the can to press it out then give the juices to my cat. Break up the lumps with my fingers and all I get is fishy smelling fingers. Use a bowl and a fork and you get the sizes you want. NO celery, allergic to it and on white bread, not mentioned.... (:

 

[Sherry A.]

This was quite delicious! I had purchased chunk light tuna before I got home and found the recipe but I enjoyed it immensely! I was a bit concerned that I would not like the addition of lemon juice but it was fine. I also used sweet onion instead of red onion because I seldom have a red onion on hand. I recommend this recipe!

 

[Matthew M.]

I make tuna salad every week, to pack for lunch. Also, a fruit, a yogurt, a treat of some sort. All that irrelevant stuff aside. When I make my weekly tuna salad, you can find a balance of tuna in water, vs tuna in oil (all drained) to achieve a smooth classic tuna salad texture. I use ratio 2 in water, 1 in oil. Then, you can reduce the mayo. Anyone concerned with calories might find that helpful.