Martha Stewart's Favorite Tuna Salad Is Now My Favorite Too (2024)

FAQs

Martha Stewart's Favorite Tuna Salad Is Now My Favorite Too? ›

To make it, mix 2 cans of oil-packed tuna in a bowl with thinly sliced celery, a finely chopped apple (we're talking 1/4-inch pieces), mayonnaise, fresh basil, lemon juice, salt, and pepper. Martha serves hers on toasted sourdough but you can enjoy your tuna salad however you prefer.

Combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper to taste.

Consider products like Hellmann's or Duke's, with a more dense and creamy consistency making them ideal for tuna salad.

Directions. In a mixing bowl, combine the tuna, eggs, mayonnaise, lemon juice, chives, celery, relish, and onion. Season the salad with a big pinch of salt and pepper and stir to combine. Serve on a bed of salad greens or on toasted bread, if you like.

The highest-quality tuna is bought fresh from the market or fishmonger, so some restaurants process and cook fresh tuna before incorporating it into the tuna salad. Although time-consuming and expensive, many chefs prefer this approach.

🐟🌶️ Try these genius tips to elevate the flavor of canned tuna like never before! 🤩💥 👉 Mix in some sriracha or hot sauce for a spicy kick! 🌶️🔥 👉 Add freshly squeezed lemon juice for a tangy twist! 🍋😋 👉 Sprinkle in some dried herbs like dill or parsley to enhance the taste!

While Julia Child elevated her tuna salad with crunchy cornichons, capers, and lemon juice, Ramsay takes the dish to a whole other dimension with such bougie ingredients as ahi tuna, quail egg, French green bean salad, and tapenade.

The Best Store-Bought Mayonnaise, According to Chefs

“It's Duke's or nothing for me,” Surti says, and Hereford echoes that sentiment, adding, “I'm a Duke's man, tried and true.”

Duke's is tarter, with a more distinctive, almost vinegary, smell. Hellmann's is more neutral. That said, though, someone will immediately claim to prefer the “saltier, more citric” taste of Hellmann's. Or point out that Duke's contains no sugar.

America's favorite mayonnaise

Hellmann's mayonnaise – known as Best Foods® west of the Rockies – is America's no. 1 mayonnaise brand. Its great taste enhances the flavor of many foods including fish, chicken, grains, vegetables and salads.

Which tuna is better for tuna salad? ›

Cans of chunk tuna will feature smaller pieces of tuna that have already been flaked. The size of the flakes can vary, and the texture of chunk tuna is often softer and mushier. Chunk tuna is a delicious option when you want to make a tuna salad or spread.

Hard-boiled eggs are at the top of the list. Not only do hard-boiled eggs add a rich, creamy flavor and texture to tuna salad, but they'll work wonders to soak up any excess liquid.

Bluefins are widely regarded as the Kings of the Tuna family, and rightfully so. Thanks to a number of physical attributes, Bluefins boast a richness of flavor you just won't find in another fish. Bluefin Tuna are almost exclusively found in the form of sashimi.

If your iron levels are solid but you could use some more zinc, potassium, or phosphorus, then chicken is a better choice. In the end, the choice between tuna and chicken boils down to what you need. Whichever you choose, you're guaranteed lots of lean, low-calorie protein, with vitamins and minerals galore.

The highest-fat lunch meats are bologna, salami and loaves (olive loaf, pickle loaf, etc.). Canned white tuna has a lot going for it. It is lower in fat than chicken, low in saturated fat, high in protein and contains heart healthy omega-3 fatty acids.

Ingredients: young green jackfruit, plant-based mayonnaise (sunflower oil, water, lemon juice and zest, apple cider vinegar, chickpea protein, pea protein isolate, yeast extract, natural flavor, sugars (maple syrup), salt, organic flaxseed oil, beetroot), onion, onion powder, nutritional yeast, black pepper, spices and ...

Macaroni and Cheese

It's Martha's favorite mac and cheese, so you know it's really good. The recipe uses two kinds of cheese, sharp white cheddar, and Gruyère, and the result is a cozy baked pasta just right for a weeknight dinner or the holiday table.