I made this delicious tuna salad for a dinner party. I followed this recipe:
Prep: 10 minutes
Total: 20 minutes
Servings: 4
This classic New York deli style tuna salad is so easy to
make and is perfect for sandwiches, salads, or even by itself.
Ingredients
4 5-ounce cans solid water-packed tuna - well drained
1/2 cup (35g) onion - finely diced
1/2 cup (35g) celery - finely diced
1 teaspoon celery salt
2 tablespoons sweet relish
1 tablespoon soy sauce
1 1/4 cups (300g) mayonnaise - plus more as needed
salt and pepper - to taste
Instructions
Drain the tuna cans of their water as much as possible.
Place the tuna, celery, and onion into a large bowl and
thoroughly mix in the relish, celery salt, and soy sauce and let sit for 10
minutes before adding the mayo.
Add the mayonnaise and mix well. Season with salt and
pepper to taste. Cover with plastic wrap and refrigerate overnight.
The next day, strain the tuna of all the accumulated
water. Add more mayo as required and serve. Enjoy!
Notes
It is recommended to refrigerate overnight. The flavor will
be much better and the tuna salad can be thoroughly drained to remove excess
water.
Pieces of white bread or crushed crackers can be used to
dry up the tuna after draining and remixing the next day.
Leftovers can be saved in the fridge for up to 3 days.
(FOR THE TUNA MELT rye bread sliced tomato American or
Swiss cheese)
Servings: 4
1/2 cup (35g) onion - finely diced
1/2 cup (35g) celery - finely diced
1 teaspoon celery salt
2 tablespoons sweet relish
1 tablespoon soy sauce
1 1/4 cups (300g) mayonnaise - plus more as needed
salt and pepper - to taste
My Notes:
This made a very large batch and I have leftovers. I'll remember to use the 5 oz cans the next time I make this.
I provided mini rolls for sandwiches.
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