TUNA SALAD SANDWICH 2 WAYS (This Cooking Method Blew My Mind)
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RECIPE
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DELI STYLE TUNA SALAD
▪2 cans or 225g nice canned tuna
▪110g or 1/2c mayo (recipe below)
▪50g or 1/3c bread & butter pickles, small chopped
▪20-30g or ½ medium shallot, small diced and rinsed under cold water
▪10g or 1 heaping Tbsp capers, rough chopped
▪35g or 1 stalk of celery, small diced
▪30g or 2 Tbsp yellow mustard
▪1.5g salt or 1 generous pinch
▪1g or 10-15 cranks of cracked black pepp
Mix with a fork until tuna has broken down into medium sized chunks. Toast thick-cut bread and spread light layer of mayo on each piece of toast. Scoop generous amount of tuna on bread and top with additional chopped b&b pickles, cracked black pepp, and shredded lettuce.
MAYO (recipe makes about 250g)
▪1lrg egg
▪20g or 1 1/3Tbsp water
▪20g or 1 1/3Tbsp white distilled vinegar
▪5g or 3/4tsp salt
▪325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)
Add all ingredients except oil into a high sided container, blend with hand blender then slowly stream in oil.
MEDITERRANEAN STYLE TUNA SALAD WITH OIL POACHED TUNA:
▪220g or 1/2lb of oil poached tuna. See below for cooking methods OR use nice oil-packed white tuna
▪25-30g or ½ shallot, finely minced
▪10g chopped parsley
▪30g or 2-3Tbsp roasted red pepper, diced
▪10g or 1.5 Tbsp fennel, small diced
▪25g or 2Tbsp kalamata olives, coarsely chopped
▪10-15g or 1Tbsp capers, coarsely chopped
▪35g or 2 3/4Tbsp nice olive oil + additional for garnish
▪20g or 1 1/4Tbsp red wine vinegar
▪A pinch or 15-20 cranks cracked black pepper
Mix tuna and ingredients together using a fork to break down super large chunks of meat. Scoop salad onto a narrow crusty bread (baguette style). Add additional pinch of pepper and drizzle of nice olive oil.
OIL POACHED
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪Salt
Salt both sides of tuna steak generously. Add 500g or 2.5c olive oil to small sauce pan over med heat. Preheat oil to 150F/65C. Carefully lay in tuna steak, reduce heat to lowish, and poach for 25-30min, keeping an eye on the oil temp to be sure it stays at around 150F/65C. After about 25 min or when temp of tuna reaches 150F/65C, remove from heat and allow to cool for about 30min.
SOUS VIDE
▪1lb/.5kg raw big eye tuna (yellowfin also works)
▪salt
Salt both sides of tuna steak generously. Add 1gal or 4liters water to tall sided pot and add immersion circulator and set temperature to 150F/65C. Add salted tuna steak with a couple of glugs of nice olive oil into a sealed bag (i’m using a vacuum sealed bag). Allow to poach for about 35min. After 35min, remove immersion circulator and add a qt of ice to stop the fish from cooking.
#tunasalad #poachedtuna #tunasandwich #tunasaladsandwich
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The Secret Ingredient That Will Change Your Tuna Salad Forever
Tuna salad is such a lunch staple that to change the typical ingredients of tuna, mayo, lemon juice, celery and possibly some onion may seem like sacrilege to some. But sometimes you just have to liven things up, you know? A few small tweaks to your tuna salad recipe can really liven up a dish you may have been making the same way your whole life.
Not only can you add some savory and umami flavor to your tuna salad, you can also liven it up with a kick of spice or an extra-creamy texture. This is the secret ingredient that will change your tuna salad forever.
#Tuna #Sandwich #Recipes
Read Full Article:
Ina Garten's Ultimate Tuna Melts | Barefoot Contessa | Food Network
Ina turns the volume way up on these creamy tuna sandwiches with dill, anchovy paste and Swiss cheese!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Tuna Melts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann’s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
Directions
In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
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Ina Garten's Ultimate Tuna Melts | Barefoot Contessa | Food Network
Quick, easy and delicious Tuna wrap
~Tuna wrap~
You need;
Tortilla wraps
tuna
lettuce
tomatoes
onion
cucumber
2 tbsp mayonnaise
salt
black pepper
Hot sauce
Bbq sauce
Chipotle
Sandwich Pinwheels - 4 Ways
Find this and other great recipes at gfsstore.com/gofood