If you cook, you have your own version and picture of what Tuna Salad should be. I have my own version, of course, that I have used in restaurants in the past and it brings a lot to the table. Which every route you choose to go, a quality Tuna/Albacore is critical to making the salads. I also make sure I use fresh crisp veggies and additions to the salad itself.
In this version it made for a great open faced tuna melt!
CHRIS’S TUNA SALAD
Makes 4 sandwiches
| 4 each 1/4 cup 4 each 1 tablespoon 2 tablespoons 2 each 6 grinds 1/4 teaspoon |
8oz canned, quality tuna Mayonnaise, (I use olive oil based) Gherkins, diced Lemon Juice Olives, sliced Hardboiled eggs, diced Black Pepper Kosher Salt |
Make sure everything is chilled as to minimize the time these ingredients are in the danger-zone.- I prefer the method of mixing everything BUT the tuna in a mixing bowl, adjust seasonings.
- Then fold the tuna into the mixture gently so not to break it up.
- Chill and serve.
- To make a tuna melt, cover with a sharp cheese like a Cheddar or Provolone for best results and place under a broiler until melted.
