276406 Mon Feb 07 21:27:01 -0800 2005 31 31 Home Cooking 0 1458181 I read the suggestions on this board and am floored by the taste and sophistication of the people writing and responding. I love the site and I want to come to all of your houses for dinner! So here is my request: I am a sucker for the tuna and egg salads made at my local deli in Florida. There's something about both of them that makes me absolutely dizzy with glee. I have tried to duplicate them to no avail. Wheedling the recipe from the owner is a no-go. I once bought a pound of each and I felt silly spending close to 16 dollars on stuff I should be able to make as well at home. So I humbly request your best tuna and egg salad creations. Mon Feb 07 21:27:01 -0800 2005 0 Amy 1 1458183 Hi. Here's how I make egg salad... smash up the eggs, not too small (I like mine sort of chunky). Add Hellman's/Best Foods mayo until the moistness you like, add a little green onion (top and bottom portion), diced/minced celery, coarsely ground black pepper, salt to taste, maybe a squeeze of lemon. Maybe dill weed, if you like it (with maybe a little bit of dill seed, too). Maybe a pinch of paprika or a dash of cayenne, if you are so inclined. Maybe a pinch of celery seed. Sometime, try it with a little fresh taragon, instead of the other herbs. Delish. Also, for English tea time sandwiches, I always make a curried egg salad... eggs, mayo, curry to taste, black pepper, perhaps a little green onion, and maybe a touch of lemon juice. I am vegetarian, so don't do the tuna, but my husband loves it... here's the way he likes tuna salad: albacore, plus a squirt of yellow mustard, Miracle Whip (his favorite), pickle relish (sweet or dill), diced celery, diced onion, lemon juice, pepper. Long ago, a friend was extolling a favorite tuna recipe, and he said his secret ingredient was a drop of liquid smoke. Never tried it, myself. Enjoy! Mon Feb 07 21:48:07 -0800 2005 1458181 0 JennBenn 2 1458194 I use plenty of celery and onion in both types of salads, as well as dill pickle relish. For the egg salad, I will add a bit of dry or prepared mustard. Tue Feb 08 00:38:23 -0800 2005 1458183 0 MKatrinaToo 1 1458191 My secret on tuna salad is to *completely* drain off the water (dump the tuna into a colander and break it up with your fingers), then season it (salt, pepper, lemon, and chopped sweet pickles are a must; garlic, red onion, and celery are all worthwhile too) before you put the mayo on. Tue Feb 08 00:08:17 -0800 2005 1458181 0 JK Grence (the Cosmic Jester) 1 1458195 For tuna, we do mayo, chopped red apple, red onion, and sometimes a dash of curry, S &P. For egg salad, sometimes I go really basic, but others mayo, a little butter, relish, mustard, celery, minced red pepper, (and occasionally i think my mother used to throw in a little pimento). Personally, even the combo of mayo, butter, a dash of mustard and celery or onion does it for me. Tue Feb 08 01:44:53 -0800 2005 1458181 0 Emme 1 1458196 Deli's often add breadcrumbs to thier tuna salad. It helps keep the tuna dry, and although some may not agree I feel it adds a favorable flavor element as well. Tue Feb 08 02:02:55 -0800 2005 1458181 0 drew 1 1458207 Believe it or not, I include a hard-boiled egg or 2 in the tuna salad that I make. The salad is usually spread on good rye bread baked with caraway seeds. As my name implies, I tend toward pungent comestibles. Ergo, I've concocted a condiment that is part of the tuna/egg salad. The condiment contains the following list of ingredients in no specific amounts. Italian peperoncini, stems removed celery onion pimento-stuffed olives capers a little extra virgin olive oil a little vinegar The first 5 are finely diced. The oil brings out the heat of the peperoncini, and vinegar is a preservative. The tuna/egg salad is made with 1 6-ounce can of albacore, one hard-boiled egg, a few soupspoons of the condiment, and just enough good mayonnaise to make the salad spreadable. Add the mayo a little at a time until the consistency is to your liking. The sandwich is made with the aforementioned bread, the salad spread, and romaine lettuce leaves. I suppose one could use a flour tortilla or lavash to make a wrap, but my genes call for rye bread with seeds. Tue Feb 08 08:26:21 -0800 2005 1458181 0 ChiliDude 2 1458208 BTW, the condiment recipe won me a set of cookware from Bloomingdale's in a recipe contest, 1st prize. I forgot to indicate that the water from the tuna should be drained and discarded before incorporating into the salad. I assumed that everyone drains the tuna. Tue Feb 08 08:36:23 -0800 2005 1458207 0 ChiliDude 1 1458210 I used to work as a cook at a deli (New York). Tried to keep the recipes for salads simple with all the different customers' tastes. Tuna always made with tongul species tuna, which is a little different than the usual grocery store type, but you can probably find it. Otherwise just celery, lemon juice, good amount of black pepper and Hellmans. Egg salad, slice the eggs with that harp type thing, Hellmans, celery, mustard, lots of salt and some white pepper. And I hate when delis put so much mayo in their salad that you're not even sure which one it is. Tue Feb 08 08:40:28 -0800 2005 1458181 0 coll 2 1458211 Also, I never added breadcrumbs, but if you think your deli does, they probably use japanese panko, which won't really affect the flavor. Tue Feb 08 08:43:39 -0800 2005 1458210 0 coll 1 1458226 For me the key is to not use all mayo. Whatever amount of mayo you would normally put in, sub half of it with sour cream. No matter what else you decide to put in it, I have found this makes a huge difference in flavor. Tue Feb 08 10:45:59 -0800 2005 1458181 0 Tugboat 2 1458228 That's definitely true if you don't use Hellmans! Tue Feb 08 10:49:27 -0800 2005 1458226 0 coll 2 1458240 Non fat or low fat yoghurt makes all the difference as an addition to both - they take away that cloying taste of mayo and add the necessity zip. Mmmmm, I'm ready for lunch. Tue Feb 08 11:47:41 -0800 2005 1458226 0 Zoe 1 1458227 I keep "salad spice" mixed for my guy's tuna and egg salads. Sweet paprika, celery seed, ground black and white pepper, salt. When mixing salad, add mayo, dijon mustard, finely chopped red onions and celery. If I'm making myself chicken or egg salad, I use 1/3 plain yogurt, because I don't like mayo that much. I also like a bit of dill weed in mine, and an egg in the tuna salad does add something. Tue Feb 08 10:47:48 -0800 2005 1458181 0 curiousbaker 1 1458232 The absolutely very first thing you should do is order a case of solid white albacore tuna from the Tuna Guys. This is a long time chowhound favorite. Believe me, you've never tasted tuna like this. Link: http://www.tunaguys.net/ Tue Feb 08 11:08:24 -0800 2005 1458181 0 Scagnetti 2 1459418 Here is another site to get Tuna Guys products, sometimes even for less! Always fast shipment and courteous service. Link: http://www.tunalovers.com Sun Mar 06 23:14:15 -0800 2005 1458232 0 Robert 1 1458241 White onion Chopped black olives Chopped jalapenos (or pepperonci if that's too hot) Ground Mustard Capers Hot paprika A bit of Sour Cream/Mayo, or use light champagne salad dressing. Not to "spread" it, just to give some moisture. It should be "crudo" to some extent. Chopped pistachios or other nut if you like Top each serving/sandwich with sliced avocado This recipe won me first prize with some Central American day laborers that were working on my house. I noticed that they always ordered tuna sandwiches with jalapenos and avocado from the sandwich shop I took them to. To save $, I made this after talking to them. They loved it. Serve with lots of fruit. Tue Feb 08 11:49:26 -0800 2005 1458181 0 rudeboy 2 1458244 Shoot - I forgot to put the boiled egg whites. I skip the yolks, as this is a flavorful relatively healthy alternative to the overly mayonaised versions. I also forgot the celery, sliced thin, for crunch. Tue Feb 08 11:52:24 -0800 2005 1458241 0 rudeboy 1 1458246 I'm of a completely different mind than my fellow hounds when it comes to egg salad. I like mine simple: egg, mayo (Best Foods aka Hellmans), salt and pepper on soft white bread. If I'm in the mood to spice things up, I'll add a drop or two of white truffle oil. But never more than that. I'm constantly experimenting with tuna salad, using many of the ingredients already mentioned. It is of utmost importance to use good solid tuna: the Tuna Guys mentioned below is great, though I slightly prefer Italian tuna packed in olive oil. Under no circumstancs should you use tuna packed in water. -Nick Tue Feb 08 11:59:11 -0800 2005 1458181 0 nja 1 1458250 My current favorite Tuna Salad recipe is based on the Whole Foods Tuna with Cranberries and Lemon recipe, which I've linked below. Here is my simplified rendition: Tuna with Sun-Dried Cranberries and Lemon 1 can tuna (chunk light has less mercury than albacore) 1-2 tablespoons olive oil (light tasting works better, but extra virgin is fine too) 1/2-1 fresh lemon (depending on size) 2 tablespoons chopped green 1 tablespoon coarsely chopped sun-dried cranberries (the regular ones with sugar that you can readily get in the grocery store are fine) Pinch of kosher or sea salt Directions: Take 1-2 tsp zest from the lemon. Squeeze the lemon and remove any seeds. Combine the lemon juice, lemon zest and salt with the onions, and set aside. Drain the tuna thoroughly. Flake tuna by hand. Mix together all the ingredients immediately before serving. Makes 2 to 3 servings. Link: http://web.dailycamera.com/food/recipes/04frecq.html Tue Feb 08 12:09:23 -0800 2005 1458181 0 Anne in SF 2 1458252 My other favorite Tuna recipe is an Italian Style Tuna salad, by Linda Stradley. The canned Tuna you get in Italian Markets is particularly good in this dish (heck, it's particularly good on it's own...but pretty pricey at $3-4 per can). Link: http://whatscookingamerica.net/Sandwich/TunaSupSand.htm Tue Feb 08 12:11:47 -0800 2005 1458250 0 Anne in SF 2 1458370 Is it 2 TBS of chopped green pepper or onion or? Tue Feb 08 20:23:48 -0800 2005 1458250 0 JJ 3 1458422 Sorry, that should have read green onion. Wed Feb 09 09:42:43 -0800 2005 1458370 0 Anne in SF 1 1458279 My secret ingredient is a package of MBT or Herb Ox beef bullion added at the end and mixed well. (with all the usual stuff, mayo, onion, celery etc). The bullion is a requirement when I make it! Tue Feb 08 13:26:29 -0800 2005 1458181 0 Mike W. 1 1458295 All this talk about tuna salad made me crave it. I had it for lunch in a sandwich with the condiment and bread that I mentioned in an earlier reply. One new ingredient was added to my sandwich...marinated artichoke hearts. I like to play with my food! Tue Feb 08 14:28:48 -0800 2005 1458181 0 ChiliDude 1 1458340 Thank you for all your suggestions!...I plan on trying all of your tips...from the truffle oil...to the cranberries...to the panko crumbs and sour cream. Warm regards, Amy Tue Feb 08 16:53:30 -0800 2005 1458181 0 Amy 1 1458341 Thank you for all your suggestions!...I plan on trying all of your tips...from the truffle oil...to the cranberries...to the panko crumbs and sour cream. Warm regards, Amy Tue Feb 08 16:53:45 -0800 2005 1458181 0 Amy 1 1458386 Only want to add this: try using Colman's Mustard (powder) instead of Dijon mustard. It gives the salad a bite. Tue Feb 08 22:31:37 -0800 2005 1458181 0 mod'ern 1 1458394 I add raisins, shredded carrots, hard boiled eggs, chopped celery and Hellman's mayo to my tuna. I love biting into a sandwich experiencing salty, sweet, crunchy, soft, and richness (from the egg yolks). I love egg salad with dill, chopped red onions,mayo, mustard, black pepper served on black bread with smoked salmon. One of my favorites... Tue Feb 08 23:56:57 -0800 2005 1458181 0 Miss Needle 1 1458411 No one has mentioned my favorite secret ingredient -- roasted bell pepper. Chop it up and mix it in, or lay whole strips across the salad. Wed Feb 09 05:07:11 -0800 2005 1458181 0 Sharuf 1 1458416 I worked in a lunch place down once where people were crazy for our tuna salad. The big difference between that and any other was we used Erewhon mayonnaise, which was a little richer and a little tarter than whatever the standard delis use. It could be something that simple. Wed Feb 09 08:47:19 -0800 2005 1458181 0 lucia 1 1458504 For tuna salad, I use one can of Chunk White and one can of Chunk Light tuna (the tuna packed in oil, not water) and well drained. A bit of minced onion, some finely diced celery, Hellman's mayo, a small splash of pickle relish and a dash of ketchup. I serve this on white toast or good rye bread. For egg salad, I put the hard-cooked eggs though the egg slicer in both directions, add diced celery, diced sweet red pepper, Helllman's mayo blended with a bit of curry powder, and serve the whole business on soft pumpernickel bread. Wed Feb 09 14:30:08 -0800 2005 1458181 0 Maureen