04 Oct Tuna Salad 01
Posted at 18:05h
in American, Brunch, Cold Dish, Fish, Fish, International, Lunch, Salads, Salads, Utility Recipe
This is the Tuna Salad recipe that I use at home. It has a lot of little ingredients, but lots of big taste and very versatile. Mostly I use this for Tuna Melt, Big Salads with Tuna, Tuna Stuffed Tomatoes, and good old Tuna Sandwiches, on toast, with Swiss, and juicy tomatoes. Also, I have a preference for Chunk Light Low Salt Tuna in Water, but you can use whatever you like.
| Servings | Prep Time |
| 6 4 oz. servings | 30 minutes |
| Passive Time |
| 1 hour |
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This is the Tuna Salad recipe that I use at home. It has a lot of little ingredients, but lots of big taste and very versatile. Mostly I use this for Tuna Melt, Big Salads with Tuna, Tuna Stuffed Tomatoes, and good old Tuna Sandwiches, on toast, with Swiss, and juicy tomatoes. Also, I have a preference for Chunk Light Low Salt Tuna in Water, but you can use whatever you like.
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Ingredients
- 2 5 oz. cans Chunk Light Low Salt Tuna well drained
- 2 stalks Celery, minced medium sized, cleaned, ribbed (See Below)
- 1 large Shallot, Fresh, minced
- 2 each Scallions, sliced
- 1 tbsp. Parsley, Fresh, minced
- 1 leaves Basil, Fresh, chiffenade See Below.
- 2 tbsp. Relish liquid sqeezed out
- 1 tbsp. Roasted Red Pepper, diced
- 3 tbsp. Mayonnaise, Low Fat Heaping Tablespoons
- 2 tbsp. Mayonnaise Heaping Tablespoons
- 1 tsp. Worcestershire Sauce
- 1 dash Tabasco Sauce
- 1/2 tbsp. Capers, chopped rinsed and dried
- 1 tsp. Lemon Juice
- 1 tsp. Sugar, Granulated
- 1/2 tsp. Sea Salt
- 1/2 tsp. Pepper, White, Ground
- 1/4 tsp. Garlic, Granulated
- 1 pinch Dry Mustard (Coleman's Mustard)
- 1/8 tsp. Ancho Chili Pepper, ground
- 1 dash Mrs. Dash Table Blend (See Below)
- 1 pinch Celery Salt
- 1 tsp. Celery Seed
Servings: 4 oz. servings
Units:
Instructions
- Put all the ingredients in a mixing bowl and mix with a fork, smashing and breaking up the Tuna as you go.
- Adjust Mayonnaise for a smooth consistency.
- Store in a air tight container and refrigerate.
Recipe Notes
Chiffenade:
This is the process where you take something like, in this case, Basil Leaves, and lay them on top of one another, then roll them up like a cigar, and then start slicing from one end to the other, in very thin slices.
Mrs. Dash Table Blend
I put this, secretly, in just about anything savory, here for the first time I'm revealing the ultimate secret.
How to Rib the Celery
After washing the Celery, grab the very top of the stalk, bend it to break, and pull down the length of the stalk while pulling out the "ribs", or "veins". Turn the stalk around and repeat, going down the other side.
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