You’re thinking “a Tuna Fish Salad recipe, seriously?”.
Yeah, that’s what this is. But…it’s not your tuna, mayo, onions and celery in a bowl and stir to incorporate type of tuna fish salad recipe. This is an “I miss my favorite deli from the Midwest/East Coast tuna fish salad” recipe. This is the tuna fish salad that you’d get if you decided to pass on the corned beef with Swiss cheese and Russian dressing, or occasional Rueben or Brisket Sandwich for lunch. If you said, “hey, I feel like a Jewish Deli tuna fish sandwich, but I don’t want to leave the house, and don’t want anyone to judge me for eating this in bed”, this is what you should probably make.
Aside from some must-have Tuna Fish salad ingredients that most people wouldn’t add, the real game-changer here is using a stand mixer to whip it all together. The whipping of the tuna salad makes it light and fluffy, and gives it that deli tuna fish salad texture. So, whip it, whip it real good. And don’t forget your pajamas!
Jewish “Deli-Style” Tuna Fish Salad
Equipment
- Stand Mixer
Ingredients
- 3 cans of Tuna Fish Use something decent, light or white. Don't skimp, this is cheap to make anyways, use a good Tuna!
- 1 1/4 cup mayo
- 5 tbsp panko breadcumbs
- 1/4 cup minced red onion
- 1 rib of celery sliced thin or diced
- 2 tbsp chopped dill
- 2 tbsp sweet relish
- 1 tsp ground mustard
- salt and pepper to taste
Instructions
- Throw the tuna and mayo into the bowl of a stand mixer, fitted with a paddle attachment, and run on slow-medium speeds for about 5 minutes. While thats mixing away, you can grab everything else, chop, measure, and then add to the tuna fish after the 5-minute mark, turning off the mixer once you’re ready to add. Once everything is in the bowl, return the mixer to a medium speed setting and allow it to mix away until you’re happy with the consistency, and it reminds you of your favorite Jewish Deli style Tuna Fish Salad.
