Published May 1, 2001.
Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.
Tuna salads have been given a bad name by their typically mushy, watery, and bland condition.
We wanted a tuna salad that was evenly textured, moist, and well-seasoned--each and every time we opened the can for a quick lunch.
Use the right brand of tuna (StarKist water-packed), drain it in a colander or strainer, break down the chunks with your fingers, and season the tuna before adding mayonnaise. For classic tuna salad, add celery, red onion, pickles, garlic, and parsley, or try other flavor combinations like balsamic vinegar and grapes or lime and horseradish.
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