A little late on the reicpe of the week, family in town, so it’s been a busy week!
There has been lots of yellowfin tuna around and one of my favorites is tuna salad. Easy to make and better than out of a can!
I start with 1 lb of cleaned tuna fillet. Remove all of the bloodline. With 2 cats, I cut off that thin layer of meat where the skin was removed. Chop that into pieces and serve to the kitties. The rest I chop into 1 1/2 inch chunks, and place into a pan, cover with water, add 1/2 tsp garlic powder, 1 tbsp dehydrated onion, salt, pepper, dash or Worcester and dill if you have.
Bring to a boil, by the time the water comes to a boil, the fish will be done. You want the meat a little pink in the middle, remove from heat and let sit for 5 minutes. Drain the water. Place your tuna in desired bowl. You need to chop the chunks into smaller pieces or I use a potato masher to break the chunks into small flakes. You need to let it chill to room temperature. I put in the freezer for 10-15 minutes, so it is completely cooled. Once chilled you can mash a little more, depending on how smooth or chunky you want your salad.
While the fish is chilling, finely chop onion, celery and pickles, or what ever you like in your tuna salad. Sliced Almonds are great too!
Once the fish is cool, mix all ingredients together along with some mayonnaise to get the proper consistency. Serve on a bed of lettuce, with crackers, or make yourself a sandwich. It will keep in the frig up to 3 days. Works great as a dip for parties.
You can also use smoked tuna, or if we are grilling tuna steaks, I will throw extra tuna on just to make tuna salad the next day. Cooking the fish in water takes away some of the natural fats in the tuna, grilling will keep those fats intact. Grilled tuna or smoked tuna will have a smoother consistency, while the boiled tuna will be firmer.