I love tuna, but it is never as good at home as it is when I get it at the local diner or subshop. What is the secret to making good tuna? I use albacore tuna packed in water, Hellmans mayonaise, chopped celery, salt & pepper and maybe some onion powder. Most importantly is that is has to be ice cold. I put a few cans in the fridge to always have it cold.

Bill Parcells, Head Coach of the Dallas Cowboys


Go Dallas! (next year)

No, buy a can of Star Kist Albacore Tuna at the store and:
Open the can and drain any juice or oils out of the can, rinse if it's in an oil preservitive.
Add mayonaise, diced pickles or sweet relish, whichever you pefer.
add a small amount of diced onion, not to much.
add diced boiled egg
add salt and pepper to taste.
You can serve at room temperature as soon as you open can, but it's better to refrigerate.

note: i've seen others add diced apples as well.

Add the celery and salt and pepper later. Leave out some of the mayo, and substitute with ranch dressing. See how you like that.
Also, let it sit in the fridge overnight, so the flavors blend (wether you use ranch or not) before you eat it.

-Larry

__________________
It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

I usually just use mayo, mustard (plain yellow), sweet relish (very important!), onion powder, a bit of pepper. Try it out and see if ya like it. Haven't had tunafish for a while, thanks for reminding me.

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1985 CA 300D Turbo , 213K mi

Same here. When I was growing up my mother would make it without the mustard , and she put diced boiled eggs in it as well, yuck!

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TXBill



Former owner of a few diesel MB cars
1998 Lexus ES 300 In Chicago We Trust

I always mix mine right out of the can with some lemon juice - maybe a teaspoon or two as I'm stirring it up, then hit it with a tablespoon or so of cider vinegar and keep stirring up the meat. Then add whatever you want for flavor, etc. I think the lemon juice and vinegar really neutralize the fish smell without hurting the flavor.

Rgds,
Chris W.

Diced boiled eggs? Mustard? Relish? I thought we were talking about tuna fish, and not potato salad.

I could never have gotten away with putting those things in the tuna salas that I used to serve. (Served it for about 13 years-never a complaint)

Again...Letting it sit in the fridge overnight, changes the flavor.

__________________
It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

I like to add lemon into mine (personal taste).. with the ingredients already mentioned.

For a different taste . . .

Break up the tunafish in to shreads, sprinkle on 2 or so tablespoons of soy sauce, add a bit of chopped scallions and roasted sesame seeds. Let the ingredients combine for about an hour in the fridge. Serve over a salad with won ton strips and some thai peanut sauce as a dressing for the greens.

Optional additions: touch of wasabi paste; ponzu sauce instead of soy; and if you want a bit of sweet, half a teaspoon of maple syrup with the soy

For the life of me I can't understand why people cook tuna.

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

MTI,

Oooh... that sounds good!

Kuan,

Good point! Nothin much better than a nice plate of Tuna Tataki. I dare say that a good plate of tuna tataki, is better than having average sex.

Darn... now I'm gettin hungry! lol

__________________
It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

Don't forget to add raisins!!

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joel

Prayers bring forth enlightenment.

Go down to Cocodrie this spring and catch your own. Best dang tuna you'll ever eat in your life. You'll catch enough for a year. Big mackeral, too.

Mmmmmm, Mmmm c'est ce bon chers!