Tuna Salad
also called tuna fish salad · tuna mayo · tuna fish · deli tuna salad · tuna sandwich filling
Three ways to read this recipe
The table
| 1/3 cup(80 mL)mayonnaise | whisk the dressing | fold in the crunch | chill 1 hr |
| 2 tsplemon juice | |||
| 1 tspDijon mustard | |||
| 1/4 tspkosher salt | |||
| 1/4 tspblack pepper | |||
| 10 oz(285 g; two tins)oil-packed tuna | drain and flake the tuna | ||
| 2 ribs(diced small)celery | |||
| 2 Tbs(diced fine)red onion | |||
| 2 Tbs(chopped)flat-leaf parsley |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
1whisk the dressing
2drain and flake the tuna
3fold in the crunch
goes in with what steps 1 and 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.
drain and flake the tuna
not timedfrom the start
whisk the dressing
not timedfrom the start
fold in the crunch
not timedfrom the start
chill 1 hr
1 hrwalk awayfrom the start
- you can walk away
- never timed
Goes with
See how it is written
>> title: Tuna Salad
>> category: Salads
>> tags: tuna, mayonnaise, no-cook, sandwich filling, make-ahead
>> counters: Deli, Diner
>> aka: tuna fish salad, tuna mayo, tuna fish, deli tuna salad, tuna sandwich filling
>> pairs-with: mayonnaise, white-sandwich-bread, sour-dill-pickles
>> servings: 4
>> time: 1 hr 15 min
>> step.1: drain and flake the tuna
>> step.2: whisk the dressing
>> step.3: fold in the crunch
>> step.4: chill 1 hr
Drain @oil-packed tuna{10%oz}(285 g; two tins) hard against the lid, then flake it into a bowl with a fork, leaving some pieces the size of a thumbnail. Oil-packed rather than water-packed: the water-packed tin has already given its flavour to the water you are pouring away, and no amount of mayonnaise puts it back.
Whisk @mayonnaise{1/3%cup}(80 mL), @lemon juice{2%tsp}, @Dijon mustard{1%tsp}, @kosher salt{1/4%tsp} and @black pepper{1/4%tsp} smooth. Start with less mayonnaise than you expect to use — a good tuna salad is bound, not swimming, and the tin's own oil is already doing some of the work.
Fold @&(~1)dressing{} into @&(~2)flaked tuna{} with @celery{2%ribs}(diced small), @red onion{2%Tbs}(diced fine) and @flat-leaf parsley{2%Tbs}(chopped). Crunch is the whole architecture here; without the celery it is a paste.
Chill @&(~1)tuna salad{} ~chill{1%hr}. On rye toast with a slice of tomato, or in a scoop on a plate of lettuce, which is how the case sells it by the half pound.