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Amazing Tuna Salad

18 years ago

I just had the most delicious Tuna Salad I have ever have. I could over dose on it.

It's made by the "boys" at the seafood counter at our local Whole Foods. It is a short term promotional item . Luckily the ingredients are well listed on the container and the "boys" told me what they did, so I'll just mess around with quantities to get it right. Should be easy.

Tuna and Artichoke Salad

Fresh tuna, poached in a court bouillon

Mayo, they made their own

Kalamata olives, chopped

Artichoke hearts, chopped (canned)

Green onions, chopped

minced garlic

oregano, dried

lemon juice, fresh

salt and pepper

Lovely spread on water crackers or as part of a cold salad plate or even as a sandwich.

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Comments (11)

cloudy_christine
18 years ago
Something almost the same is one of my summer standbys.
Mine uses canned tuna, no mayonnaise, and no garlic. Also has cucumber and shredded romaine. It's a great stuffing for pitas.
maggie2094
18 years ago
That sounds great!
What is court bouillon?
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It's too late to help you with your salad, but I did want to suggest these wraps: flatout wraps I have never tried any of the other wraps so I can't say how they stack up against other brands but I do like the high fiber and protein in these. We discovered them in the fall and used them for making our sandwiches for the beach. I made them with hummus and slice veggies. My sister & friend made turkey wraps.
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Teresa NC - I forgot to thank you for the tuna salad recipe
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You are welcome, Shambo! That recipe was passed on to me from a good customer when I worked in the retail gourmet cooking store and I make it all the time. Glad it is something your DH can enjoy also. Teresa
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I've had tuna every day this week and last, except the two times I went out. You reminded me of a tv show I saw once. It was Untold Stories of the ER. A new girlfriend thought that only eating a pbj would be ok around her highly allergic boyfriend... except she didn't brush her teeth and he ended up in the ER when he kissed her. I'm sure it was a huge fluke (after all it was perplexing enough to be an untold story), and won't happen with your sil, but how weird!
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Like beesneeds, I like an Asian spin on it. Usually ginger, lemon or lime juice (depending what's ripe on our trees - have one or the other pretty much year round), scallions (or a bit of other onion if I don't have them). Sometimes put some type of heat in it - mustard seed, horseradish or cayenne. Sometimes I put in chopped vegetables (tomato, bell pepper, or whatever else I have on hand that sounds good. Two of our grandchildren are staying with us for a few days* and I made Pizza al Tonno for grandson. Tuna with some lemon zest and juice, fresh rosemary and thyme mixed in. That would be good on a sandwich too. I'm not a mayo fan and find it holds together well enough without mayo. *Both parts of the family have been strictly sheltering in place for weeks so we decided that it was safe enough to have the grandchildren over to give them a change of scene and their parents a break for a bit.
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User
Original Author
18 years ago
Court Bouillon is just a fancy name for a poaching liquid used for fish. Some recipes can be quite elaborate, for me it's simple.

Water, white wine, lemon juice, bay leaf, thyme, salt and pepper. I think traditionally it would also include celery, carrot and onion but I don't usually bother.
doucanoe
18 years ago
Sounds delicious, Sharon! I may try it with canned tuna, tho, as I'm not crazy about fresh and it's hard for me to get here.

Court bouillion is a poaching broth, I believe. Wikpedia describes it like this: it is generally a mixture of water, acid (white wine or lemon), salt, bouquet garni, and black pepper.

Linda
doucanoe
18 years ago
oops, Sharon, we posted at the same time!
Well, at least great minds think alike! LOL

Linda
stacy3
18 years ago
oh Sharon - thank you - that sounds right up my alley.

I'm guessing the amount of mayo is minimal? There's so much other good stuff in it...

Stacy
User
Original Author
18 years ago
You're right Stacy. Not too much mayo,just enough to bind, doesn't have a creamy look to it. Quite a bit of lemon, you can really taste it.

Lots of pepper too, may cut back on that given the resident wimp.
jimster
18 years ago
Using fresh fish is the key, IMHO, even though the whole recipe looks good. Fresh fish has a nicer texture and flavor than canned. I'm starting to salivate as I type this.

Kinds of fish other than tuna can be used too. Also, leftover cooked fish, poached or otherwise can often be used to make a very good salad. Keep this in mind next time you serve fish.

Jim
jessyf
18 years ago
'Resident wimps' unite!
Lars
18 years ago
I saved that recipe. I often have leftover tuna, and I keep artichoke hearts (in a jar) at all times, although I seldom use them.

I'll leave out the salt - I don't think it would need it if the tuna is poached in a salty liquid. The olives and artichoke hearts will have plenty of salt. Canned tuna would be way too salty for me.

Thanks for sharing!

Lars
maggie2094
18 years ago
Okay, thanks!

This is one of those recipes I wish someone would make for me right now:)

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