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Jun 21, 2006 02:14 PM

Your Best Tuna Salad!

  • d

Hi Guys! After what seems like a hellish two months at work and a move, I finally have my new kitchen in order and I'm ready to start cooking again!! My first meal last night was Paella, came out a little bland and greasy (Should have trimmed my thighs a bit more and drained) and I should have added clams (I love the undertone of clam broth with Paella), but over all a success for navigating a strange kitchen.. :)

Anyway in the move I was reminded that I had two great cans of Katy's Tuna! One regular and one Jalapeno. Now since it's Tuna Salad weather, I definatly want to crack these bad guys open!

I know it seems silly to ask for a simple thing like a Tuna Salad recipe, but the thing is, this can of tuna costs like 6 bucks each (yelp!), so I don't want to treat it like my usual can of bumble bee... I'd love to get a really great recipe where the taste shines though.

Each can is 7.5oz, I'm not opposed to using both cans, but again, one is Jalapeno flavor. I look forward to the responses and my eventual sandwich! :)



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  1. I'm a little confused about this tuna. What does it taste like? It says it's roasted in the can and develops a caramel color. Is it really different? Should this be considered when proposing a recipe?

    1 Reply
    1. re: Aaron

      I dunno exactly what it tastes like because I've never tried her Tuna. But I have tried her Salmon, which is just heavenly and indeed different in texture and taste than any other smoked salmon I've had (I usually HATE salmon and was able to eat this with some Brie...)

      Based on the experience of the Salmon, that is why I said, I want a recipe that will highlight the tuna flavor, instead of my usual mayo/mustard/onion/dill recipe. Perhaps there is a spice combo I dunno of that works especially well with tuna, a right proportion of mayo and lemon. Even if you do have a standard bumblebee recipe, let's hear that too because that's what I'm going to be using the rest of the summer... LOL! :)


    2. It is not salad but one of our favorite hot weather dishes is chicken tonnato avery satisfying cold meal. I poach and thinly slice chicken breasts. I make the tonnato with really good imported tuna in olive oil by placing tuna and oil in the food processor and adding good lemony mayo and white pepper to taste. Puree and chill well. Nap it on to of the chilled sliced chicken add a garnish of sliced lemon and scatter capers over all. I gould just stand at the refrigerator and eat the sauce with a spoon.

      1. Given your description of this special tuna, I might toss it with good olive oil, plenty of lemon juice, finely chopped red onion and cilantro (if you like it), and capers. Maybe let it sit a little. Or open the can and taste it and go from there? Frantic posting to home cooking board with description of tuna flavor?

        4 Replies
        1. re: Foodie2

          mine is similar to this... olive oil, lots of chopped parsley, sundried tomato pesto and salt and pepper. soo yummmmmy

          1. re: yum

            Sundried Tomato Pesto! Sounds great! How do you make it?


            1. re: Dommy!

              sorry for the late reply... i get the sundried pesto from trader joe's and mix it in with the tuna, add a drizzle of olive oil to your liking and add chopped parsley and already chopped onions from tj's and taste with s&p top it on to your greens and your fave dressing.. yumyum

              1. re: yum

                Seems to me like that would overpower $6-a-can fancy tuna. I'd use Trader Joe's tongol tuna for a dish like that.

        2. k
          King of Northern Blvd.

          I really enjoy this tuna salad. So simple but the addition of lime and cilantro really works. Perhaps it's better with your Bumble Bee though

          1. I would serve your special tuna in a salade niciose. There's a really good recipe in Julia Child's Mastering the Art of French Cooking -- it's several pages long, but basically involves making a french vinaigrette, french potato salad, dressing the veggies separately and making a composed salad featuring the tuna.

            I also recently made a similar dish from Martha Stewart's Hors D'Oeuvres Handbook, for tuna nicoise sandwiches, and the tuna recipe was fantastic. It called for 2T red wine vinegar, 5 T. olive oil, 6 flat anchovies, 2 T capers, 1 med shallot and 2 cans tuna, drained and flaked. Whisk the oil into the vinegar, add anchovies (chopped), capers, shallots (minced). Season with salt and pepper and add tuna. If you are only using 1 can, adjust the recipe accordingly.