pmedic920 wrote:Down here in the south, it's very common to put stuff like, apples, pecans and grapes in it.
Although it's not terrible, their way, I like to use a little bit of onion, celery and a touch of sweet relish.
I've actually been in some (drunken) heated debates over tuna salad recipes.
What do y'all have to say about TUNA SALAD?
Edit: BTW, I only use solid white in water.
I am big on tuna salad wraps. (I'm down here in Tucson so I generally use fresh baked Tortilla's instead of bread for most things.)
My favorite recipe is chopped celery, onions, green onions, sweet pickles (or relish), and a granny smith apple.
I chop two stalks of celery, and then fry it plain (no oil or anything) in a pan for about 5 minutes just to soften it a little and release the flavor.
I do the same with the onions, 1 quarter onion chopped fine, and about 3 green onion stalks chopped up -- these I toss in with the celery for an additional 2 minutes (2 minutes only) so the celery gets 7 minutes of browning and the onions get only 2 minutes... this way they are full of flavor but all the goodness hasn't been cooked out of them, also the celery will still be slightly crisp.
Then I chop up 3-4 sweet pickles, and 1 medium or small granny smith apple.
Combine that with 2 large or 3 small cans of white tuna in water, and whatever amount of best foods mayo you want in there. (I tend to go super light on the mayo). Then chill it all for about an hour or so.
Often I will grill the flour tortilla with just a sprinkle of Monterrey or Pepper Jack cheese, then put the cold tuna on top of that, wrap it and serve.