This is the first time I have seen an American make Italian tuna salad before. My grandfather - immigrated from Italy, could not understand mayonnaise. He taught me how to make Italian tuna salad. Much like what you did, but simpler ingredients. It was out of this world, and inexpensive. He grew his own vegetables, and made his own wine. My grandmother made all the pasta, meals, knit, made suits without patterns like a pro. From very little, and very poor, they created so much.
Looks so good. I make tuna salad with mayo, shallots, finely diced granny Smith apples, lemon zest, finely diced celery, fresh dill and sometimes cashews.
Minor thing, but I like to make my deli tuna a day in advance, and leave it in the fridge. The tuna marinades in the mix, and even the chunks you miss get some flavor. It also dries out a little, which brings it closer in texture to tuna you get in an actual deli, and that's the experience I'm usually after.
I'm glad I read this, because I just followed his recipe exactly and it's basically a chowder-like consistency. Hoping the day in the fridge dries it out!
Things in the frig typically get weepier as the salt pulls more liquid out. The deli secret is getting crushed saltines and mixing in to absorb the extra liquid and fix the “looseness” of their salads.
The deli style tuna fish was seriously the best I have ever had or made. I threw out my old tired recipe and will use this one from now on. Wonderful stuff!
Thank you Brian on the rare chance you see this. I was in the Infantry 27 years and mostly ate rations, cold (I know, Boo Hoo). LOL, I still like them. BUT! In my old age, I have to cook for myself and this helps my health and quality of life. I appreciate it and think you do a great job. Thank you Brian.
I have made this now once a week, and I use the same tuna you did, I didn't even know that kind existed. Thank you so much! Best tuna salad ever and super healthy to boot!
Wow, I love the little details of how many grams and price to go with everything he used. This video was put together and especially narrated in great detail, where it’s not overwhelming. Also loved that happy dance with the food at the end - subscribed!
Ok, I’ve been watching your videos for the past two days. First, thank you for sharing your expertise from the restaurant business. Second, thank you for your well thought out execution and production. Finally, thank you for the range of recipes you’ve covered. Your are easily one of the best channels I now have in my arsenal. Looking forward to future videos - thank you again!!!
Totally agree with everything, but 1: too much salt! Brine is salt, too. Salt fish are salty. No need to add so much more. All of the restaurant experience is valuable except the use of salt . Guess it is a choice of making money or supporting good health of your fellow man.
Europe here, Netherlands, let me say that it's a perfect video, well presented , well edited, and I can see that you know your stuff, I have subscribed , thank's for the upload.
B ohh sandwiches look delicious! So (as a rule) the smaller tuna (skipjack vs. yellowfin etc.) are shorter lived but have also eaten and processed a LOT less fish from further down the food chain - and those fish include Mercury. Once ingested it stays in the fish - and the bigger fish that eat them. So big fish like yellowfin, bluefin, swordfish that have grown big by eating a lot of smaller fish will concentrate Mercury. Hence, limit how often you eat that stuff. Poaching in oil is 'Confit' - as in Duck Confit...
After decades of using tuna in water, I've taken to using high quality tuna in oil for my "deli style" tuna salad. The little bit of added fat just means I can use less mayo (yes, I think that's a good thing). My grandmother's bread-and-butter pickle recipe is perfect for this. I like to add dried cranberries and sliced almonds. It's delicious on toast with tomato and lettuce (as you served yours) but more often than not I eat it as a tuna melt (seeded rye bread, baby swiss on both sides, grilled in clarified butter).
One time when had 6 unexpected lunch guests (in addition to the 4 members of my family and all my mom had was a couple of large cans of tuna, she hardboiled eggs, mashed them and added them to the tuna salad. It was delicious and really stretched the tuna
Like the different techniques. I've been happy with a combo of the two. The can with little mayo and olive oil. Experimented with chopped sun dried tomatoes and anchovies (it works).
I love that idea, I never thought to use either of those ingredients but I bet it's awesome. Definitely gonna try that next time I make some tuna salad
Made this recipe minus the capers and with 'Wickles relish' instead. Because relish is more watery, I drained the tuna instead of leaving the juice. And for an extra southern appeal, I added diced hard boiled egg judt like momma would. It turned out amazing! So yummy
I make my own bread and butter pickles and since I was a kid they are a must in tuna salad or macaroni salad, even a quick splash of the brine is wonderful! This tuna salad looks delicious! ❤
Bri is my guy! That sandwich was delicious bro. My wife and I enjoyed it as part of our little balcony picnic. Much love from the Bronx. Looking forward to tackling many of your other recipes.
This went over splendidly. (The best thing is to customize it for people who don't particularly like Capers for example.) And I didn't have any shallots so I used the pickled ones that I made. Yes! That's a thing. If you have too many shallots slice them up and pickle them. And the fun thing is that they last forever you simply keep adding and stirring adding and stirring. Yay for tuna salad!
I was happy to see my favorite canned tuna being used for the tuna salad. I tried the recipe and it’s just simply delicious. And the mayo is the only kind I’ll be keeping in the fridge from now on. I used safflower oil and rice vinegar (somehow I am out of white vinegar). And took your advice and added the sugar to make it into salad dressing. Now to try the second tuna recipe 👍
Love it when UA-camrs show the canned version of things. Most would’ve just skipped to the most expensive, nicest cut of tuna they could find, but not everyone can get that, and some people just don’t want to. Kudos. It’d be hard for me to not give that poached tuna a quick sear and it all right then and there lol
That's a nice tuna spread you made there. I usually do my own kind of tuna spread containing: Canned tuna in oil, yellow curry powder, salt, pepper, lemon juice, mayo and fine diced shallots. This spread can easily be served with 2 slices of toasted white loaf bread or made as a panini with basil pesto, sun dried tomatoes and napoletana salad toasted with 2 slices of wholewheat panini bread.
I love the Mediterranean version and the timing is perfect. I just scored some locally-caught bluefin tuna loin that will end up in this dish tonight! Thanks Chef!
For the canned tuna in water, I'd highly recommend Target's Good & Gather premium skipjack. I've tried most brands, and the meatiness of that one is phenomenal. Big giant flakey chunks, not much more water than the Wild Planet, and the flavor was by far the most pleasant (to me) when mixed with some mayonnaise. EDIT: Wanted to come back and say I'm now 100% a Wild Planet guy. After doing side my side taste tests, it's by far my favorite.
At 4:34 you say I've made this before check it out in the description - and that's it. Thank you so much. So many other channels say the same thing and then repeat the recipe or "breeze" over it...yeah. It's not fishing for views, it's trying not to be redundant. Quickly becoming my favorite cooking channel, keep it up!
I like adding pepperoncini peppers slices on top in place of your additional pickles. I also don't put lettuce on mine when I make it at home but will if ordering it at the deli. I normally don't have lettuce in the fridge that often. I have a friend that makes it with grapes in it and then puts it on large croissants instead of bread. I prefer toasted whole-wheat when having a tuna fish or chicken salad sandwich. Then toasted white bread for an egg salad sandwich.
The second tuna recipe reminds me of some of the fish dishes I had in Portugal. I would top it with some thinly sliced Meyer lemon peel, or even candied lemon peel. Looks delicious!
Just made the Mediterranean version for lunch today. It was great! I enjoyed the tang the vinegar added and overall the sandwich was lovely. I agree that it pairs well with a nice glass of white wine!
pineapple is loaded with vitamin c and bromelain & will heal an injury quickly. i have a connective tissue disorder & arthiritus and can only heal by drinking pineapple smoothie
Wow, I think you cracked the code with that first recipe. I've been looking for a way to make tuna salad taste good for years and this may be the best version I've ever had. Thanks very much!
dried spearmint (diosmo) in both versions It going perfect with tuna salad for the second if you can find Florina peppers to keep up with kalamata olives And sundried tomatoes Also you can add harissa (powder or paste) to spicy it up
I'd like to mention that the cans of tuna paired with different flavourings (sriracha, chili, lemon and pepper, tomato, maple) can also be used to add a twist to the salad. As a person who almost always buys flavoured tuna as a pantry filler, I can definitely recommend those. Of course, the choice here in this video is to highlight the fish meat and some people really prefer the 'pure' tuna anyway.
I made this --- Deli-Style Tuna Salad, I have a thing about following a recipe to the letter, so I did... Mayo Ingredients --- 1 Egg, 20g Water, 5g Salt, 325g Grape Seed Oil - Mayo had greenish tint, probably not the best idea but thought it was at the time - Taste was off - My bad! Salad Ingredients --- Exactly as you described... Note - your Tuna had salt-added My take-away --- grape seed oil says it's "neutral" it's not, leaves (no pun) funky after-taste. Tuna salad was too salty for me - Probably the "salt -added" tuna + capers + salt in mayo. Made it again, used canola for mayo, used no-salt tuna = Awesome! Best ever! Thanks Brian!
I've been adding celery, capers, olives and pickles (not all at once) to a bunch of random food! It goes well more often than poorly. For olives and capers I think it's just always an upgrade to go from salt to a more complex salty flavor. Curious if you've tried making faux-tuna salad from lower order fish like herring (Bar Harbor sells them canned).
The sandwich looks amazing. I will try this one day when I am looking for lunch ideas. I will however not put as much tuna salad on my sandwich as you did. When I put that much on my sandwiches I find myself cleaning my shirt, my plate and the floor. Thanks for a great vid.
ugh i’ve loved tuna salad for literally as long as i can remember. i used to make it when i was in elementary school and maybe even younger. it makes me so nostalgic. i never thought to include some of the tuna liquid in the salad, i’ll have to try that next time! your recipe looks delish 😋
I’m wondering if all of them have “tuna juice,” or is that only in better quality/higher priced? Are most of them mostly water or oil? (I’m not big on the water, but the oil is usually fine with me.)
Hey, Brian. I've used the same brand canned tuna you used for the tuna salad (I hate mayo, so I use mashed avocado). The "juice" actually gets reabsorbed by the tuna if you gently mix it. I just picked up a tuna steak for version #2, which I'm cooking forward to (I have a sous vide device), just as soon as I make some baguettes.
We are definitely a family that has tuna fish for dinner. Definitely some great info here. Can not wait for your cook book. Seriously, your recipes are incredible.
We actually like our deli style tuna salad with dill pickle, hard boiled egg and a little green olive. I like to season with Mrs Dash lemon pepper as well.
I like Rio Mare tuna for my tuna salad. It's packed in olive oil, and since trying it, I won't go back to the water-packed stuff. I'm also a relish/bread and butter pickle guy, and I like to add some sweet pickled hot peppers. I'm gonna try to remember to add capers next time, though. I always have a jar of those kicking around somewhere in my fridge and forget they exist. I'll sometimes add a little squirt of BBQ sauce if I have some, too.
I just watched Dexter: New Blood's first episode, Dexter couldn't have his tuna sandwitch at the episode so here I am looking for a great recipe. Thanks Brian, couldn't have been better timing!
Happy Friday Eve, Mr. Lagerstrom! Thank you for reminding me to find the two cans of Ortiz El Valero White Tuna in Olive Oil I purchased near the end of the halcyon days of the Before Time. This was purchased at the amazing and singular Corti Brothers Grocery in Sacramento, CA. Mr. Corti is considered one of the finest gourmands in the United States and throughout the world. He has been lauded in the highest by the likes of Gourmet and the New York Times' Ruth Reichl. This tuna was like $6 on special and the Mr. Corti instructions included letting it age in its can and box for several years while it becomes even silkier and more flavorful over time. This tuna is dated with the year of the catch it's so fine. "Then it should be eaten, almost right out of the tin with good bread and a bit of salted butter." Yes, sir. I am going to order SF sourdough loaves of crusty bread to go with my fancy tuna this holiday season (plus a few slices of bread and butter pickles about which you are absolutely correct). Thank you for sharing with lucky us! If you ever get the chance to visit the little and humble but amazing Corti Brothers Grocery store in Sacramento, take it! It's beyond charming and delightful and filled to brimming with wondrous goodies. I could go on and on about it. Thanks again!
Have been making & eating the first version (or something close to it) all my life. Most often incorporate some smashed hard boiled eggs as well. Sometimes I like a little sweetness and will add some cut grapes, raisins or diced apple. Like to put some tree nuts in there too sometimes: think walnuts, pecans or pine nuts. Every once in a while, add some curry powder to the mix (especially good when there's some fruit and nut in there). Herbs add another layer of flavor: basil or dill. Also like to mix it up with the mustards: yellow, brown, jalapeno, habanero, wine, horseradish etc. A splash of balsamic is good with some of these. I've never been a fan though of onions in tuna salad... I will try the mince & rinse for sure next time I'll definitely have to give the second version a try (which also seems as though it'd be good as a cold noodle salad - macaroni or penne).
Tried the first kind and just polished it off tonight. Absolutely loved it and my son was all about it too. Wasn't able to do the bread yet but that's next.
Bread and butter pickles are definitely more accessible, but if you like a sweet and vinegary component to your tuna salad, I wholeheartedly recommend cowboy candy. Hot peppers (typically jalapeños) in a syrupy brine. Perfect for tuna salad
Brian, my favorite tuna salad is similar to yours, except I use Tonna Genoa, imported Italian canned tuna (packed in oil) and as substitute for celery, I use canned water chestnuts for the celery.
I love the watery tuna. I drain it and give the water to my cat. He loves it. The cheaper watery tuna is moist the $3 tuna tastes like eating a rice cake ... very dry but good recipes
Made this and it was sooo good. I like tuna sandwiches but reality is I was usually just mixing up tuna, mayo, and maybe some relish or red onion and slapping it on some untoasted bread. All the little details here make a next level sandwich. Seriously better than tuna sandwich I've had from any sandwich shop.
Very similar to what I would do just a different twist. I like green olive(no pimento), banana peppers, celery, onion, and Duke's mayo. I like to put half of the tuna salad down on the bottom piece of 0read, then a slice of american cheese followed by the other half of the tuna and top piece of bread. I use albacore tuna.
Couple easy variations: - some mango chutney + mayo and whatever Indian spices/veggies you like - your favourite anitpasto or giardiniera (chopped up) + mayo + whatever veggies you like
Papa choosing the $3 Tuna is no surprise, I would to. I really love the Mediterranean version few videos I've seen on it but never tried it myself. I think it's time!
Funny, I had to watch this after making a batch today. I add a scandalous amount of hard-boiled egg, Kraft mayo, sweet relish, celery, S&P, and pecans. My cats love me for treating them to half a can tuna each for a break off their dry food. Love your videos, Bri!!!!
This is the first time I have seen an American make Italian tuna salad before. My grandfather - immigrated from Italy, could not understand mayonnaise. He taught me how to make Italian tuna salad. Much like what you did, but simpler ingredients. It was out of this world, and inexpensive. He grew his own vegetables, and made his own wine. My grandmother made all the pasta, meals, knit, made suits without patterns like a pro. From very little, and very poor, they created so much.
Care to share the recipe?
Looks so good. I make tuna salad with mayo, shallots, finely diced granny Smith apples, lemon zest, finely diced celery, fresh dill and sometimes cashews.
This sounds really good! I've never tried Granny Smith apples or lemon zest in my tuna salad but I'll have to give it a try
@@MrFredstt Fresh apples are quite the hidden gem of a game changer when comes to exploring options for savoury dishes.
Wow! That’s very autumn-like and definitely delicious!
Good old English apples.. as English as apple pie..😊👍🏴🇬🇧
I’m trying this
Minor thing, but I like to make my deli tuna a day in advance, and leave it in the fridge. The tuna marinades in the mix, and even the chunks you miss get some flavor. It also dries out a little, which brings it closer in texture to tuna you get in an actual deli, and that's the experience I'm usually after.
I'm glad I read this, because I just followed his recipe exactly and it's basically a chowder-like consistency. Hoping the day in the fridge dries it out!
Yep, that one day hang out and chill really brings it together. Dame for a good egg salad.
well go get, this about his not yours...good grief..Deli Tuna, you live in Japan or something?
Yes, agreed. I would also add some cayenne pepper in the mix, it is so good. And also a tomato.
Things in the frig typically get weepier as the salt pulls more liquid out. The deli secret is getting crushed saltines and mixing in to absorb the extra liquid and fix the “looseness” of their salads.
The deli style tuna fish was seriously the best I have ever had or made. I threw out my old tired recipe and will use this one from now on. Wonderful stuff!
Thanks Skylar!
@@BrianLagerstrom Wonder what Brand is just as good as this. In New Orleans we have Star Kist
Thank you Brian on the rare chance you see this. I was in the Infantry 27 years and mostly ate rations, cold (I know, Boo Hoo). LOL, I still like them. BUT! In my old age, I have to cook for myself and this helps my health and quality of life. I appreciate it and think you do a great job. Thank you Brian.
this guy is so underrated as a food content creator
I have made this now once a week, and I use the same tuna you did, I didn't even know that kind existed. Thank you so much! Best tuna salad ever and super healthy to boot!
9:08 you can freeze the olive oil in a ice cube tray to make solid cubes. That way you can pull a better vacuum with the tuna.
Wow, I love the little details of how many grams and price to go with everything he used. This video was put together and especially narrated in great detail, where it’s not overwhelming. Also loved that happy dance with the food at the end - subscribed!
Thanks for the sub!
@@BrianLagerstrom Your wife and you look so identical like you were meant for each other.
He’s literally copying Joshua Weissman… you should check him out ;)
@@floortje368 Thanks, saw Weissman thanks to UA-cam. Love Weissman dessert videos
I also agree! I like this sort of detail oriented addition to his production! I appreciate it!
Ok, I’ve been watching your videos for the past two days. First, thank you for sharing your expertise from the restaurant business. Second, thank you for your well thought out execution and production. Finally, thank you for the range of recipes you’ve covered. Your are easily one of the best channels I now have in my arsenal. Looking forward to future videos - thank you again!!!
Mayo is made of raw egg? I won't eat it next time.
I’m Brian Fellows
Totally agree with everything, but 1: too much salt! Brine is salt, too. Salt fish are salty. No need to add so much more.
All of the restaurant experience is valuable except the use of salt . Guess it is a choice of making money or supporting good health of your fellow man.
Europe here, Netherlands, let me say that it's a perfect video, well presented , well edited, and I can see that you know your stuff, I have subscribed , thank's for the upload.
B ohh sandwiches look delicious! So (as a rule) the smaller tuna (skipjack vs. yellowfin etc.) are shorter lived but have also eaten and processed a LOT less fish from further down the food chain - and those fish include Mercury. Once ingested it stays in the fish - and the bigger fish that eat them. So big fish like yellowfin, bluefin, swordfish that have grown big by eating a lot of smaller fish will concentrate Mercury. Hence, limit how often you eat that stuff. Poaching in oil is 'Confit' - as in Duck Confit...
After decades of using tuna in water, I've taken to using high quality tuna in oil for my "deli style" tuna salad. The little bit of added fat just means I can use less mayo (yes, I think that's a good thing). My grandmother's bread-and-butter pickle recipe is perfect for this. I like to add dried cranberries and sliced almonds. It's delicious on toast with tomato and lettuce (as you served yours) but more often than not I eat it as a tuna melt (seeded rye bread, baby swiss on both sides, grilled in clarified butter).
yeah, tuna in oil is SO much better than tuna in water. definitely the easiest way to step up the tuna sandwich game with no extra effort
I love a tuna melt...I do it open-faced- less carbs- and add finely chopped jalapeno and kalamata olive slices.
One time when had 6 unexpected lunch guests (in addition to the 4 members of my family and all my mom had was a couple of large cans of tuna, she hardboiled eggs, mashed them and added them to the tuna salad. It was delicious and really stretched the tuna
Thanks for showing a canned version and a poached version! Looks delicious!
You are so adorable dancing at the end of all your videos! Love all of your videos & am learning a lot as I make my way through all of them! TY!
Thank you for finally convincing me to try adding pickle, wow
Why has this guy not hit 1 million subs yet he’s awesome!! Thank you for all the recipes!
Like the different techniques. I've been happy with a combo of the two. The can with little mayo and olive oil. Experimented with chopped sun dried tomatoes and anchovies (it works).
I love that idea, I never thought to use either of those ingredients but I bet it's awesome. Definitely gonna try that next time I make some tuna salad
Made this recipe minus the capers and with 'Wickles relish' instead. Because relish is more watery, I drained the tuna instead of leaving the juice. And for an extra southern appeal, I added diced hard boiled egg judt like momma would. It turned out amazing! So yummy
I make my own bread and butter pickles and since I was a kid they are a must in tuna salad or macaroni salad, even a quick splash of the brine is wonderful! This tuna salad looks delicious! ❤
Dont understand when people hate the "Low Priced" things when its a good Quality its ok to eat the broken tiny pieces
Especially since he's gonna mash it all up with a fork anyway, and the water can be drained
You're a very good teacher. Thank you for your cooking joy!
Bri is my guy! That sandwich was delicious bro. My wife and I enjoyed it as part of our little balcony picnic. Much love from the Bronx. Looking forward to tackling many of your other recipes.
This went over splendidly. (The best thing is to customize it for people who don't particularly like Capers for example.) And I didn't have any shallots so I used the pickled ones that I made. Yes! That's a thing. If you have too many shallots slice them up and pickle them. And the fun thing is that they last forever you simply keep adding and stirring adding and stirring. Yay for tuna salad!
I really enjoy it every time you say "all day." Just feels so familiar
I appreciate the comparison of canned tunas, it was very helpful. I made the deli version minus the mustard and adding a little lemon juice instead.
It's been a surprise seeing Ortiz tuna. I'm from the Basque Country, where it's caught and done!
It’s awesome
I was happy to see my favorite canned tuna being used for the tuna salad. I tried the recipe and it’s just simply delicious. And the mayo is the only kind I’ll be keeping in the fridge from now on. I used safflower oil and rice vinegar (somehow I am out of white vinegar). And took your advice and added the sugar to make it into salad dressing. Now to try the second tuna recipe 👍
Love it when UA-camrs show the canned version of things. Most would’ve just skipped to the most expensive, nicest cut of tuna they could find, but not everyone can get that, and some people just don’t want to.
Kudos.
It’d be hard for me to not give that poached tuna a quick sear and it all right then and there lol
That's a nice tuna spread you made there. I usually do my own kind of tuna spread containing: Canned tuna in oil, yellow curry powder, salt, pepper, lemon juice, mayo and fine diced shallots. This spread can easily be served with 2 slices of toasted white loaf bread or made as a panini with basil pesto, sun dried tomatoes and napoletana salad toasted with 2 slices of wholewheat panini bread.
I love how u gave 2 recipies with alternative cooking methods! Def gotta try dat med!
Brian, love your content and recipes. No lies, you have the best cooking videos on UA-cam. Let's eat this thinnngggggg.
I love the Mediterranean version and the timing is perfect. I just scored some locally-caught bluefin tuna loin that will end up in this dish tonight! Thanks Chef!
Woah! That’s amazing good luck
bob da farmer classic
From the recent run off big sur,I wonder?
@@billlaflaur1120 So. Cal, near Catalina.
For the canned tuna in water, I'd highly recommend Target's Good & Gather premium skipjack. I've tried most brands, and the meatiness of that one is phenomenal. Big giant flakey chunks, not much more water than the Wild Planet, and the flavor was by far the most pleasant (to me) when mixed with some mayonnaise.
EDIT: Wanted to come back and say I'm now 100% a Wild Planet guy. After doing side my side taste tests, it's by far my favorite.
I've found that the store brand tunas are much better than all the national brands
Starkist. Bumble Been
etc. With at least 1/3 less water per can
At 4:34 you say I've made this before check it out in the description - and that's it. Thank you so much. So many other channels say the same thing and then repeat the recipe or "breeze" over it...yeah. It's not fishing for views, it's trying not to be redundant.
Quickly becoming my favorite cooking channel, keep it up!
Thanks for the support True.
I like adding pepperoncini peppers slices on top in place of your additional pickles. I also don't put lettuce on mine when I make it at home but will if ordering it at the deli. I normally don't have lettuce in the fridge that often. I have a friend that makes it with grapes in it and then puts it on large croissants instead of bread. I prefer toasted whole-wheat when having a tuna fish or chicken salad sandwich. Then toasted white bread for an egg salad sandwich.
The second tuna recipe reminds me of some of the fish dishes I had in Portugal. I would top it with some thinly sliced Meyer lemon peel, or even candied lemon peel. Looks delicious!
Just made the Mediterranean version for lunch today. It was great! I enjoyed the tang the vinegar added and overall the sandwich was lovely. I agree that it pairs well with a nice glass of white wine!
I just did a variant on the Mediterranean version using canned sardines. Works really well. Gonna bookmark this one.
My parents make a tuna salad with pickles, apple and pineapple pieces. It's super delicious.
These look great!!
pineapple is loaded with vitamin c and bromelain & will heal an injury quickly. i have a connective tissue disorder & arthiritus and can only heal by drinking pineapple smoothie
Wow, I think you cracked the code with that first recipe. I've been looking for a way to make tuna salad taste good for years and this may be the best version I've ever had. Thanks very much!
dried spearmint (diosmo) in both versions
It going perfect with tuna salad
for the second if you can find Florina peppers to keep up with kalamata olives
And sundried tomatoes
Also you can add harissa (powder or paste) to spicy it up
I'd like to mention that the cans of tuna paired with different flavourings (sriracha, chili, lemon and pepper, tomato, maple) can also be used to add a twist to the salad. As a person who almost always buys flavoured tuna as a pantry filler, I can definitely recommend those. Of course, the choice here in this video is to highlight the fish meat and some people really prefer the 'pure' tuna anyway.
I made this --- Deli-Style Tuna Salad, I have a thing about following a recipe to the letter, so I did...
Mayo Ingredients --- 1 Egg, 20g Water, 5g Salt, 325g Grape Seed Oil - Mayo had greenish tint, probably not the best idea but thought it was at the time - Taste was off - My bad!
Salad Ingredients --- Exactly as you described... Note - your Tuna had salt-added
My take-away --- grape seed oil says it's "neutral" it's not, leaves (no pun) funky after-taste. Tuna salad was too salty for me - Probably the "salt -added" tuna + capers + salt in mayo.
Made it again, used canola for mayo, used no-salt tuna = Awesome! Best ever!
Thanks Brian!
Love your work Brian. You’re down to earth commentary along with these great recipes and insightful explanation make watching fun. Thank you ❤️🇦🇺
Love the classic tuna salad recipe!!! Highly recommend! Made it at least 3 times
I've been adding celery, capers, olives and pickles (not all at once) to a bunch of random food! It goes well more often than poorly. For olives and capers I think it's just always an upgrade to go from salt to a more complex salty flavor.
Curious if you've tried making faux-tuna salad from lower order fish like herring (Bar Harbor sells them canned).
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Can we get some love for actually putting the recipes in the description? Thanks, Brian, you make me look like I know how to cook in front of my gf!
The sandwich looks amazing. I will try this one day when I am looking for lunch ideas. I will however not put as much tuna salad on my sandwich as you did. When I put that much on my sandwiches I find myself cleaning my shirt, my plate and the floor. Thanks for a great vid.
Thanks for watching!!!
Thank you for showing this dishes
“My word!” Love that
The first one is the easiest and fastest method I can use, but all 3 methods look delicious, not gonna lie!
I swear, the eat-dance just doesn't get old.
Haha glad to hear it
Wild caught tuna, mayo, mustard, hard-boiled eggs, celery, sun-dried tomatoes is my recipe.
Tuna salad is one of my favourite 😋
ugh i’ve loved tuna salad for literally as long as i can remember. i used to make it when i was in elementary school and maybe even younger. it makes me so nostalgic. i never thought to include some of the tuna liquid in the salad, i’ll have to try that next time! your recipe looks delish 😋
I’m wondering if all of them have “tuna juice,” or is that only in better quality/higher priced? Are most of them mostly water or oil? (I’m not big on the water, but the oil is usually fine with me.)
Going hard in the title paint and I love it. I have some nice oil packed tuna that I'll try the second recipe with!
The Mediterranean version is so fresh looking. Fennel a good touch also. Very Greek recipe
Hey, Brian. I've used the same brand canned tuna you used for the tuna salad (I hate mayo, so I use mashed avocado). The "juice" actually gets reabsorbed by the tuna if you gently mix it.
I just picked up a tuna steak for version #2, which I'm cooking forward to (I have a sous vide device), just as soon as I make some baguettes.
Just did version #2 today: tuna steak done sous vide, and I made baguettes this morning (overnight proof). This is truly tuna salad elevated.
We are definitely a family that has tuna fish for dinner. Definitely some great info here. Can not wait for your cook book. Seriously, your recipes are incredible.
Thank you Robert.
It’s lunch, and I’m starving. I’d love to reach through my phone screen and grab that sandwich! Lol. Looks delish, Bri.
i have fear for the humans who are around when that technology is made.
Yellow mustard in tuna is addicting. Really good.
If you can dunk the sandwich in chicken noodle soup, prepare to roll your eyes.
Hello. As always superb and great easy recipe delicious and fast. 😄👌👌👍👍👍👍
The Deli Style mixed with your American Mac n Cheese recipe make a great nostalgic dinner.
We actually like our deli style tuna salad with dill pickle, hard boiled egg and a little green olive. I like to season with Mrs Dash lemon pepper as well.
I like Rio Mare tuna for my tuna salad. It's packed in olive oil, and since trying it, I won't go back to the water-packed stuff. I'm also a relish/bread and butter pickle guy, and I like to add some sweet pickled hot peppers. I'm gonna try to remember to add capers next time, though. I always have a jar of those kicking around somewhere in my fridge and forget they exist. I'll sometimes add a little squirt of BBQ sauce if I have some, too.
#1 is my go-to. The toast is a must! 👍
I very much appreciate the creativity & extra touches you bring to these vids. Bravo!
I just watched Dexter: New Blood's first episode, Dexter couldn't have his tuna sandwitch at the episode so here I am looking for a great recipe. Thanks Brian, couldn't have been better timing!
Happy Friday Eve, Mr. Lagerstrom! Thank you for reminding me to find the two cans of Ortiz El Valero White Tuna in Olive Oil I purchased near the end of the halcyon days of the Before Time. This was purchased at the amazing and singular Corti Brothers Grocery in Sacramento, CA. Mr. Corti is considered one of the finest gourmands in the United States and throughout the world. He has been lauded in the highest by the likes of Gourmet and the New York Times' Ruth Reichl. This tuna was like $6 on special and the Mr. Corti instructions included letting it age in its can and box for several years while it becomes even silkier and more flavorful over time. This tuna is dated with the year of the catch it's so fine. "Then it should be eaten, almost right out of the tin with good bread and a bit of salted butter." Yes, sir. I am going to order SF sourdough loaves of crusty bread to go with my fancy tuna this holiday season (plus a few slices of bread and butter pickles about which you are absolutely correct). Thank you for sharing with lucky us! If you ever get the chance to visit the little and humble but amazing Corti Brothers Grocery store in Sacramento, take it! It's beyond charming and delightful and filled to brimming with wondrous goodies. I could go on and on about it. Thanks again!
Well done. I usually add a few diced boiled eggs. And maybe some cranberries for a little natural sugar.
Have been making & eating the first version (or something close to it) all my life. Most often incorporate some smashed hard boiled eggs as well. Sometimes I like a little sweetness and will add some cut grapes, raisins or diced apple. Like to put some tree nuts in there too sometimes: think walnuts, pecans or pine nuts. Every once in a while, add some curry powder to the mix (especially good when there's some fruit and nut in there). Herbs add another layer of flavor: basil or dill. Also like to mix it up with the mustards: yellow, brown, jalapeno, habanero, wine, horseradish etc. A splash of balsamic is good with some of these. I've never been a fan though of onions in tuna salad... I will try the mince & rinse for sure next time
I'll definitely have to give the second version a try (which also seems as though it'd be good as a cold noodle salad - macaroni or penne).
Mmmm...pine nuts. )
Tried the first kind and just polished it off tonight. Absolutely loved it and my son was all about it too. Wasn't able to do the bread yet but that's next.
For the Mediterranean version, I think I would tightly wrap it with plastic wrap, pan bagnat-style on my way to the picnic. Looks great!
Very nice. That second one would make a killer bruschetta topping too.
Bread and butter pickles are definitely more accessible, but if you like a sweet and vinegary component to your tuna salad, I wholeheartedly recommend cowboy candy. Hot peppers (typically jalapeños) in a syrupy brine. Perfect for tuna salad
Just made the first salad and tried it, and I'm already looking forward to tomorrow's breakfast
Brian, my favorite tuna salad is similar to yours, except I use Tonna Genoa, imported Italian canned tuna (packed in oil) and as substitute for celery, I use canned water chestnuts for the celery.
Tuna, Mayo, Black Pepper, Balasamic with Arrugula and some White cheddar is a winner
I forget where I heard it first, but it's a pretty genius saying, "Sous vide is a solution looking for a problem" LOL
Awesome video!
First time watcher, great video, love the content, delivery and your fun personality.
I love the watery tuna. I drain it and give the water to my cat. He loves it. The cheaper watery tuna is moist the $3 tuna tastes like eating a rice cake ... very dry but good recipes
Made this and it was sooo good. I like tuna sandwiches but reality is I was usually just mixing up tuna, mayo, and maybe some relish or red onion and slapping it on some untoasted bread. All the little details here make a next level sandwich. Seriously better than tuna sandwich I've had from any sandwich shop.
You always bring those easy foods up a notch! BAM!
Very similar to what I would do just a different twist. I like green olive(no pimento), banana peppers, celery, onion, and Duke's mayo. I like to put half of the tuna salad down on the bottom piece of 0read, then a slice of american cheese followed by the other half of the tuna and top piece of bread. I use albacore tuna.
I use fresh tuna. I steam my tuna.. I find it a little better taste. Sometimes I will add old bay. Like your mayo recipe. I will try it this week
13:54 That SQUISH! Both of these sandwiches look insane!! So many BL recipes, so little time to make them all!
Haha thanks as always for watching Ann!
I used to eat a tuna salad every week as a kid and now I want to make some from that 2nd recipe - thanks Bri!;)
Nice! Love your chicken salad video and I've been waiting for the inevitable tuna salad. And you didn't disappoint!
Couple easy variations:
- some mango chutney + mayo and whatever Indian spices/veggies you like
- your favourite anitpasto or giardiniera (chopped up) + mayo + whatever veggies you like
I cannot wait to try this recipe for the oil poached tuna salad..it looks amazing!!
Hey Brie, i like seeing your videos. Your channel is complete and unique it has all i need. Besides your sense of humor. The best chef!
Tuna is a go-to for me so I'm super excited to try this!
I was thinking of Tuna salad and found this video. Now I have to make your baguette recipe. 💜
Papa choosing the $3 Tuna is no surprise, I would to. I really love the Mediterranean version few videos I've seen on it but never tried it myself. I think it's time!
As always, thank you for all the Whys! Like the onion part!
Looks awesome! I love vinegar acidity so I would add a dash of non-fake balsamic to the first one.
Funny, I had to watch this after making a batch today. I add a scandalous amount of hard-boiled egg, Kraft mayo, sweet relish, celery, S&P, and pecans. My cats love me for treating them to half a can tuna each for a break off their dry food. Love your videos, Bri!!!!