Tuna fish sandwich, what is your best recipe?
Tuna fish sandwich, what is your best recipe?
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Post #61 - September 2nd, 2020, 10:33 amWe made homemade tuna conserva recently that was outstanding. Dead simple too - method courtesy of Modernist Cuisine. A pound of fresh tuna, cubed. Brined overnight in salt water. Next day, put in a mason jar and cover with oil (we used a mixture of olive and canola to tamp down on the olive oil flavor). Sous vide for an hour at 124 (if I recall). It can be cooked traditionally without a sous vide, of course. Can be eaten immediately, though we let it sit overnight and ate tuna sandwiches and Nicoise-like salads over the next two days.
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Post #62 - September 2nd, 2020, 11:07 amlougord99 wrote:I had never thought to use Kewpie in my tuna fish. I have it in the fridge. Will definitely try next time.
Kewpie's all I use. I've been eyeing the larger containers at Lawrence Fish Market on my last few visits.
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Post #63 - September 2nd, 2020, 12:11 pmpaddleboard wrote:When my office was still open I was a prolific recipe developer in the genre of lunches that came in under $2 with heavy supplementation from the communal items in our breakroom kitchen. Probably my favorite was the Open-Faced Mock Tuna Salad Shitpile: $0.99 tuna packet, free slice of Kirkland Signature Multigrain toast, free binding slurry of whipped cream cheese and whole grain mustard, free bag of chips on the side (Pirate's Booty in moments of temperance, Cheddar Jalapeno Crunch Cheetos on days when I was feeling DANGEROUSLY CHEESY®), and you're refueled and ready to go for another 5 hours of bleary-eyed keyboard touching.
When we were sent to work from home in mid-March I spent about two weeks dutifully preparing modern ploughman's platters and clean-out-the-fridge stir-fries for lunch before getting an awful craving for another Tuna Shitpile. I bought my own whipped cream cheese and mustard, upgraded(?) the toast to Pepperidge Farm Butter Bread and the chips to Great Lakes, and now eat this garbage literally every day. You can take the animal out of the cage but you can't take the cage out of the animal
My dog is wondering why I'm laughing here. Great stuff.-Mary
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Post #64 - September 2nd, 2020, 12:17 pmDarren72 wrote:method courtesy of Modernist Cuisine. A pound of fresh tuna, cubed.
Modernist, cubed, ha, good one.The GP wrote:My dog is wondering why I'm laughing here. Great stuff.
Long as his name isn't Harvey you're good.
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Post #65 - August 20th, 2024, 2:11 pmHi,
Last week was Julia Child's birthday anniversary. Tuna fish sandwiches came up two days in a row by two different people.
Joan Nathan was a guest last week for Culinary Historians of Chicago. She was responding on her relationship with Julia Child. On an occasion where she was supposed to meet Julia at her home, Julia suggested they could lunch on tuna fish sandwiches. This was an invitation where Joan countered she would take Julia out to lunch.
Next day I saw a blog post from Dorie Greenspan, who had a working lunch at Julia's home of tuna fish sandwiches.
Here is a recipe for a Julia approved Tuna Salad sandwich.
I did make myself a tuna fish sandwich, though I put a lot less effort into it. My key process was to place the tuna fish in the freezer for 30 minutes. I like my tuna fish salad cold.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #66 - August 21st, 2024, 7:02 amTuna salad reminds me of a morning when I was on the road and at the hotel getting ready for the day. Having a coffee and watching Today. It happened that Nora Ephron had passed the previous day, and they were doing a piece on her. In one of the segments, they asked about her ongoing cancer treatments. In one quip, she said something to the effect of not knowing when the end would come with the cancer and how tragic it would be if her last meal was a tuna salad. She was chuckling about that.
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Post #67 - August 21st, 2024, 9:04 amThis inspired me to make a tuna salad sandwich with a side of some corn from the Oak Park Farmers' Market for convention-watching last night. My version of tuna salad isn't far off from Julia's but I use less mayo and some stone-ground mustard. Plus, celery, capers, red onion, a pinch of garlic powder, lemon juice and chives. Quite good.
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Post #68 - August 21st, 2024, 9:20 amSome of you may remember David Rosengarten and his early Food Network show Taste. As I recall, he'd generally make one dish, and at the end would recommend a wine or beer pairing with the dish. My recollection is that in the episode where he made his perfect tuna sandwich, he paired it with a glass of cold milk.
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Post #69 - August 21st, 2024, 11:41 amOne of The Everglades Club butchers was the retired chef of a large NYC Kosher caterering company.
Two of us were working in a corner where the walls were covered with plastic sheets, deboning 600 cooked lobsters for a wedding. (Yes budrichard, w the back of French knives.)
We were sharing experiences to help break the monotony. (It’s ok to talk as long as your hands don’t stop moving.)
So this guy spoke of making huge quantities of tuna salad, pouring off the water and soaking crushed saltines to absorb the flavor. By doing so, they were able to extend the product and the profit.Last edited by Evil Ronnie on August 21st, 2024, 2:46 pm, edited 1 time in total.If you aren't tasting, you aren't cooking.
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Post #70 - August 21st, 2024, 12:34 pmEvil Ronnie wrote:So this guy spoke of making huge quantities of tuna salad, pouring off the water and soaking crushed saltines to absorb the flavor. By doing so, they were able to extend the product and the profit.
The cat might miss his treat of tuna water as I give this a try.
Thanks!
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #71 - August 21st, 2024, 7:14 pmI see tuna salad, particularly due to the nature of the ever-present canned tuna in the pantry, as a great chance to use up whatever I have around. This week was chives from the garden, leftover pickled red onions (which skewed sweet), and diced cornichons; along with the standard mayo (mostly Hellman's with a bit of Kewpie), dijon, salt, pepper, and a bit of the pickling liquid from the onions.
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Post #72 - August 22nd, 2024, 3:44 amAs a kid, once I reached double digits I made my own lunch. That's how I began to learn how to cook. Anyhoo, I liked tuna but not tuna salad. Looking back, that's probably because we only had Miracle Whip - my mom never bought or made mayonnaise. My ideal tuna sandwich was half a can of tuna plus a thick slice of home grown tomato on squishy white sandwich bread. Best eaten outdoors as you can imagine, especially as tuna was all canned in oil in those days.
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Post #73 - August 22nd, 2024, 7:30 amHi,
Last night in an email blast from SeriousEats, they had a diner style tuna melt.
Evil Ronnie commented earlier about the crush saltines in absorb the liquid. SeriousEats added panko:Panko helps make a tuna salad that's light and fluffy and moist without being runny. If you don't have it, do not substitute with another type of bread crumb as they will be too dense. Instead, reduce the mayonnaise from 1/2 cup (120g) to 6 tablespoons (90g).
Regards,
CAthy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #74 - August 22nd, 2024, 9:43 amDrained solid white tuna, kewpie (Japanese) mayo, finely-chopped onion, celery & dill pickle, a squirt of sweet relish, Lawry's seasoned salt, black pepper. Maybe a dash of good curry powder and/or tarragon if I'm feeling wild.
If I have it, on a New York Bagel & Bialy toasted bialy. Otherwise on a toasted whatever.
No idea on proportions. Until it looks right.
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Post #75 - September 17th, 2024, 6:54 pmIn need of a quick dinner tonight I turned to an old favorite, Tuna Caesar Salad Sandwiches.
Garlic
Anchovies
Olive oil
Lemon juice
Whole-grain Dijon
Worcestershire sauce
Parmesan
Fresh ground pepper
Flaked tuna of choice
Serve on toasted baguette with romaine lettuce.
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Post #76 - September 28th, 2024, 1:51 pmCathy2 wrote:Hi,
Last night in an email blast from SeriousEats, they had a diner style tuna melt.
Evil Ronnie commented earlier about the crush saltines in absorb the liquid. SeriousEats added panko:Panko helps make a tuna salad that's light and fluffy and moist without being runny. If you don't have it, do not substitute with another type of bread crumb as they will be too dense. Instead, reduce the mayonnaise from 1/2 cup (120g) to 6 tablespoons (90g).
Regards,
CAthy2
Just tried this method this afternoon. In the words of Bugs Bunny, "Love it, love it, loooove it!?
In addition to not wasting the tuna water, the hydrated panko adds volume and an almost creamy background texture that's most appealing. Thanks very much for passing along this tip!
Panko added to Tuna Salad; consider me an enthusiast!
Buddy
