Tuna Salad My Way
I occasionally make tuna salad for sandwiches. The reason for making tuna salad is to have a meal that is high in omega-3 PUFA and to reduce my cholesterol intake.
I like canned albacore tuna but it has a higher probability of having mercury content than the canned light tuna. I don't like the smell and taste of light tuna but it has a lower probability of containing mercury. To offset the traits of light tuna I mix it with albacore and , of all things, a can of sardines which also have negative gustatorial traits. The sardines are very high in omega-3. There is a positive synergistic effect of the combination of the light tuna and sardines, they offset each other.
Take a 6 oz. can of each type of tuna and a can of sardines, mix them in a bowl after draining the tuna. Add diced onion, diced celery, mayonnaise, a little mustard, and optionally, some ground red pepper. Spread on bread and chow down.
Sardines! I have forgotten all about them. My childhood included my mother's appreciation for a can with lemon juice and saltines. I will have to try your Tuna creation. Thanks
I was also a big sardine fan as a kid. Nothing like some King Oscars packed in oil with a side of saltines! ChiliDude, I share your distaste for light tuna. I bought some by mistake recently and when I got a whiff of the stuff, I could've sworn I had opened cat food (but I don't have a cat). What type of mustard do you like in your tuna salad concoction?
My wife uses lots of cut up veggies in her tuna. It is delicious. She uses tomato, green onion, cucumber, celery-whatever is around the fridge that is going to go bad in the next two days.
Have never tried sardines, which I like, in tuna salad. Shall keep it in mind, thanks.
I'm not sure how well this would work with the sardines, but for all-tuna tuna salad I add red wine vinegar. It really ties everything together.
I'll have to try the sardines; great idea.
I've been adding a squeeze of anchovy paste and a sprinkle of celery seed when I make mine. I find the celery seed adds something even when there's chopped celery in there too. Also, I use onion powder in addition to diced fresh onion- it adds nice toasted-onion flavor, really a whole different taste...
I used to love sardines. I loved to eat them on crackers. Then one day I opened up a tin only to find an extra spine, with brain attached, nestled in amongst the fish. Ever since then, the sight of them has made me gag, although I still like the taste. Perhaps I would like them chopped up in tuna salad. In theory, it sounds delicious.
I think I've posted this in another thread before, but my favourite tuna salad recipe is as follows:
Take a small tuna steak, rub it with Thai curry paste, a squirt of lime, perhaps a touch of butter or olive oil. Wrap in foil and bake until just cooked through. Flake the cooked tuna and stir in its curry-flavoured juices, then add a bit of mayonnaise, salt, pepper, and chopped red bell pepper. Best served on sourdough toast with tomato, but also very good with any hearty multigrain bread.