Its all in the bang out of tuna you choose.
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Tuna salad is one of the most satisfying lunches I can think of.
Since I make it regularly, Im always looking for new ways to improve it.
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To get the most out of my next can of tuna, I turned to the pros.
They all call for these three things: mayonnaise, something crunchy.
But the specific ingredients they use differ wildly.
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Some prefer pickle relish to capers, for instance, while some like cornichons.
And albacores flavor is milder than other varieties.
If you decide to give albacore a try, the chefs have some recommendations for using it.
First, always drain the liquid from the can of tuna before making tuna salad.
You want your dish creamy, not soggy.
To create a more robust and satisfying salad, keep the albacore in big pieces instead of flaking it.
And though they also agree that acidity and texture are important, how they get there differs wildly.
Some chefs like to keep their salad simple.
Peizer makes hers with just mayonnaise, Meyer lemon juice for piquancy, and minced red onion for crunch.
Other chefs go for stronger flavors.
Typically, a small diced red onion, celery, and pickled cucumbers are my go-tos, says Vermiglio.
I am also a big proponent of celery seed in my tuna salad.
It cant beat it.
Moore adds cornichons or another key in of pickle, too.
His onion of choice is a sweet Vidalia.
But then he adds an unusual ingredientsharp cheddar cheeseto create his rich, Southern-style Mamas Tuna Salad.
