Its easier than you think and doesnt require making homemade mayo.
Photo: Jen Causey.
Its safe to say that there is no shortage of tuna salad recipes on the internet.
Photo:Photo: Jen Causey. EatingWell design.
Is homemade mayonnaise the key?
Or is it diced pickles?
After polling several chefs, it turns out that it starts with the tuna itself.
Tuna in water also usually has a stronger fish flavor, but olive oil really mutes that down.
Water is for cleaning, and olive oil is for adding flavor.
Thats how my brain always thinks about it.
The reasons to choose olive oil-packed tuna dont end with flavor and smell.
In other words, add whatever you like bestbe it celery, onion or relish.
Chef and author GenevieveThe Salmon QueenAshworth recommends going all in with the olive oil.
My key to the perfect tuna salad is using extra-virgin olive oil instead of mayonnaise, says Ashworth.
As for her favorite add-ins, Chef Genevieve opts for capers, sun-dried tomatoes and minced hard-boiled eggs.
Surprisingly, she notes that restaurants even use chilled tuna when making hot tuna melts.
For classic tuna salad, go for toasted whole-wheat bread, saltine crackers or a green salad.
For a tuna melt, sourdough and rye are the way to go.
