A staple of picnics and office lunches tuna salad is one of the most versatile and easy-to-make dishes around. With its modest ingredient list of pantry staples like tuna mayonnaise and relish it’s easy to associate the recipe with only soggy sandwiches and disappointing dinners — but a good tuna salad can do so much more. When made right tuna salad is the perfect textural mix of creamy crunchy and crispy. And by adjusting the different herbs and flavors in the salad you can create something spicy savory or fresh enough to suit your tastes. Everyone’s method for making tuna salad is likely to be a little different but one technique that every chef should employ is to fluff up canned tuna.
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 Mashed | 2022-06-13 20:00:19 |  31,800 Views |
Why You Should Use Tuna in Oil for Your Tuna Salad
Before adding any other ingredients to the tuna use a fork to break up and fluff the tuna. By the time you’re done shredding there should be no lumps left—just thin delicate strips of fish. You should do this whether you’re using regular canned tuna or artisan options as it helps prepare the fish to blend better with the rest of the ingredients.
Shredding the tuna into small individual strands and beating it is the best way to ensure that all of the ingredients are evenly distributed throughout the salad. This is especially important when it comes to adding the mayonnaise. If the mayonnaise and tuna aren’t mixed well enough you run the risk of biting into a mouthful of dry flavorless fish. It also makes it easier to mix the rest of the ingredients into the fluffy tuna so that the end result is a proper salad rather than just tuna with a few toppings sprinkled on top. Believe it or not a pinch of sugar is a tasty addition to canned tuna so sprinkling it over the fluffy tuna is a great move.
Shredded tuna has a fluffier texture which is a great contrast to the crispy ruffage you’ve added. If you’re planning on making a tuna melt the fluffy fish makes a great addition to toast (or perhaps a more innovative sandwich option). Even celebrity chefs use this technique. It only adds an extra minute to an already short recipe so if you want a better tuna salad grab your fork and get shredding.
