I love how calm her videos are. Shes not rushing or being very chef-like. Just a calm and patient home cook. Knowledgable, calm, no annoying background music, just the tranquil sounds of activity in the kitchen. Thanks, Emmy!
I once got my kids to stop arguing about what to watch by turning on one of her videos! I missed a reaction (I have ADHD,) and asked what Emmy had thought of something, and my youngest kid said, still slightly grumpy faced, “she did. She said it was delightful.”
@@emmymade 12:25 Commercial mayonnaise is actually VERY shelf-stable due to the acid and preservatives. Store-bought mayonnaise contains enough acid (from vinegar or lemon juice) to not only kill food-borne pathogens, but also to prevent them from forming. It is highy unikely to cause food poisoning of any kind. The problem is usually the other ingredients in the salad. See: *The Truth About Mayonnaise and Food Safety* by David Tamarkin at Epicurious and *Mayonnaise Spoilage Myths and Safety: Does Mayo Go Bad?* Peggy Filippone at The Spruce Eats
Wholesome fun! Like listening to that Second Grade Teacher You accidentally raised your hand and called "Mom" 😂❤ OK that might just me! True Story! Lol!
I put whole-grain mustard and a dash of Worcestershire sauce in my tuna salad (along with the relish and mayo) and I add a little olive oil as well, which makes it taste a little richer. Super tasty on toast.
Ooooh! Wanna trade for one time? Mine is a Japanese style: canned tuna, kewpie mayo, parsley, black pepper, a splash of soy sauce and sriracha if you want some spicy.
Costco here in New York had the jalapeño crisps for a hot minute about two years ago. They’re such pushers, Costco. They get you hooked on something, then stop the supply and then you’ll do almost anything to get it again! 😂
I saw the jalapeño crisps in my local Dollar Tree while looking for onions and I saw a frugal recipe on RUclips that used them for their Thanksging green bean casserole.
I watched another channel make this today and they showed a small clip from the Bert Kreischer podcast and I'm not sure if he says this or just the other channel, but, someone said it's better if you wait to eat it until the following day. They said the flavors REALLY blend together and they also said don't put the crispy jalapeno chips in until you sit down to eat it, so they don't get all soggy and sad😂❤. Just love when you find a recipe you truly enjoy ❤
Adding🐟 fish sauce (plus lemon juice and some olive oil) to tuna is a tasty way to give American water packed tuna more flavor 😋 fish plus fish sauce multiplies the umami
The way you describe food has always made me crave things I’ve never had before, I can’t tell you how many things I’ve tried throughout my life because of your channel and attitude!
Emmy, since it’s Christmas time, you should try making bourbon balls! (It’s a Kentucky thing.) My recipe: Ingredients: 1 cup chopped pecans (some people prefer walnuts) 1/2 cup sweetened coconut flakes (optional, but goes great with pecans) 1/3 cup bourbon (I use Jim Beam personally) 1/2 cup (1 stick) softened butter (I use salted but not sure how much that actually influences the taste when you account for the bourbon) 16 oz confectioners sugar 24 oz semi-sweet chocolate (There might be a bit left over at the end, so use less if you want, and then add more if needed.) Directions: 1. Soak the nuts and coconut flakes in the bourbon in the fridge for 8 hours or overnight. (After nuts and coconut have soaked in the bourbon, move on to step 2.) 2. Combine the softened butter and confectioners sugar. (It may be crumbly, but there will be extra moisture from the bourbon.) 3. Fold the soaked nuts and coconut flakes into the butter mixture, and place in fridge for about an hour. 4. Shape the mixture into roughly 1-inch balls and place on cookie sheet lined with wax or parchment paper. 5. Place the balls in the freezer for about 2 hours. 6. Melt your chocolate, being very careful not to scorch it. 7. Dip each bourbon ball in the chocolate, scraping off the excess, and place back on cookie sheet lined with wax or parchment paper and place back in freezer for additional 15 to 20 minutes, or until chocolate exterior hardens. (You may not need to do this depending on what chocolate you use. And voilà! A delicious treat for when you don’t have to leave your house 😂
I put lemon/lime juice, onion, bell pepper, mayonnaise, parsley, a dash of hot sauce and pickled relish in my tuna salad. Sometimes I've added a hard boiled egg. I've recently tried granny smith apples, and I've put corn in my tuna salad. It's quite nice.
P.S. - I live in Texas and not only do I have crispy jalapeños in my pantry, they’re in their own labeled Tupperware container because I ALWAYS have them in my pantry 😂😅
they were a great replacement for the frie onions on the thanksgiving green bean casserole, they have been around for a long time- the first time I saw them was in a houston resturant in the 80s
Whoaaaaa I JUST saw his video describing/making this and now you, Emmy!! I’m not on social media, only RUclips, so I am not typically up to date on anything “trending” but this was fun to see. Can’t wait to hear what you think about it; after I saw him talk about it I wondered if it would be good myself !!
I don't normally either but, I DO (really) like Granny Smith apples in some things. I haven't made this salad yet but, they're really nice grated in coleslaw. The tang marries nicely with the tang of the dressing. 😊
They are not, those are way more dense and hard. Since it's just thinly sliced jalapeño with a breading then deep fried, it's pretty close to the texture of an actual potato chip.
Reminds me of something that I remember to be called "Quick n Cool" that my mom used to make as a kid. I believe she found it in one of the magazines of the day, maybe "Mother's Day", "Red Book" or similar that she was always cutting recopies out of. We always had a lot of kids at the house and this was cheap, filling, and got scarfed down quickly and made a great cold lunch on really hot summer days that you could make ahead of time the evening before when it was cooler out. I still make it every now and then and the recipe has sort of morphed and drifted over the years but I still love it and it still reminds me of my mom. This is all off the top of my head and it changes some every time I make it depending on what I have on hand in the house and what I have a taste for at the time. It's pretty good fresh made but I find that it is even better if allowed to chill and mech the flavors for a couple hours at least or overnight is better. This makes a big batch so it'll need cutting down but this is the list from the last time I made it. Veg-all mixed veggies 29oz can 3ea, Whole sweet corn 29oz can 2ea, Sweet peas 16oz can, 2ea Tuna 5oz can 8ea (could have used more in my opinion but that's what I had), Elbow Macaroni 4lbs, Sweet relish 24oz jar 1ea, Chopped onions, Mustard powder (could have omitted I think it helped make it a little bitter), Yellow mustard, Celery seed (could have omitted because I forgot they can be bitter.), Salt, Pepper, maybe a bit of garlic powder, Miracle Whip 30oz jar 1ea, Lemon juice. All the canned vegies are drained. I mix everything but the spices, lemon juice, mustard, and mayo in a big bowl. Once they are mixed I add the mustard (I put about 1/2 a small thing of French's in this time) and mayo to get it close to the consistency I want (a bit wetter or a bit dryer) and vary the ratio of mayo to mustard to taste. Then I add the spices and lemon juice to taste (for this batch it was a couple of those spice shakers of dried onion flakes because I didn't have fresh onions, I did like the dried ones better than raw fresh cut in this, 2-3 tablespoons of celery seed, the original called for chopped up celery as well as celery seed but I don't care for chopped celery that way so I don't use it, and probably 2-3 tablespoons of the mustard powder. And probably between 1/2 - 1 cup of lemon juice, I like mine a little tangy.) I pretty much do it to taste, look, and feel so it's never the same. And you can add or take away whatever you want. This list makes a HUGE amount (a big silver mixing bowl) so you'll have to cut down the amounts. (I was making it for several of us at the time)
This salad is definitely worth a try. Thank you Emmy and Matthew! I had a similar salad in Italy, except instead of the apple, there were potatoes and carrots. They called it a Russian salad. I've eaten my tuna this way ever since.
That's actually an Eastern European classic, originating from nineteenth century Russian Salad Olivier, but other countries call it "French salad" and less fancy ingredients go into it, since it's a remnant of Soviet occupation. Mayo, mustard and sour cream are a must as well as green peas and carrots, boiled and diced. It is served with devilled eggs, unlike another variety with the same sauce but diced gherkins and apples, and boiled potatoes instead, which is usually served with some cold meat.
One reason I love your videos is the fact that you give details and good descriptors of how things taste and feel etc. Very nice to know from outside perspective what is going on aside from simply visually. I may have to try this but nix a couple of the ingredients I don’t like at all, tuna salad is something I’ve loved since I was a kid. Again love your videos ❤
I think sweet relish is a vastly different flavor from chopped sour dill pickles, isn’t it? Sweet relish is, well… sweet. I think it would alter the flavor a lot, to sub it, but, there is so much going on in this particular salad, you probably wouldn’t notice!
I just love your videos, Emmy. Thanks for doing such an amazing job of step-by-step directions, describing the tastes, and showing us the product. You're the best! 🥰
When my mom could afford it, she'd put diced green apple into our tuna salad as well! when I cast my first side eye at cranberry in a chicken salad I remembered that and it made more sense.
Emmy! Thank you so much for your videos! I have watched you since before you moved into the new kitchen and I LOVE YOUR CONTENT. You are my trusted stop before trying any viral food or recipe. Your description of tastes, textures, mouth feels and the like are so helpful. Again, thank you so much for sharing. Tootaloo!
I loved the way you said "oh Mathew!" 😆 I will say when i first heard him rattle off his ingredients i thought ew gross but the mkre i thought about it the more i thought omG he might actually be onto something here. It was really just the apple that threw me off. But i also used to think mandarin in salad was crazy until i tried it. Lol
Of course, I thought everyone did that. I didn't hear Emmy say she chilled the tuna. Once it's mixed with mayo and/or dressing, then I would refrigerate it though.
I mentioned your rating on Matthew McConaughey tuna salad to my daughter and told her it looks good. My daughter said that he probably mixed all these concoctions together after smoking pot. Lol
I was inspired to make a Tahini Tuna salad after watching an episode of burn notice. Which was perfect because I had just the right amount of tahini, mayonnaise, brown mustard, lemon juice, sweet and tangy relish to use up. Added some diced celery, shallot, cumin, crushed re pepper flack.
You are so enjoyable to watch. Honest, thoughtful reviews. None of us at my house like the little green ick balls (my daughter's description). If I can't find a replacement for them, I just leave then out. Got to think on this one cuz it sounds delicious!
I have put apple in my tuna salad for more than 50 years. It was especially needed back when tuna was only packed in oil because it would be more fishy tasting and the apple removes that fishiness.
I usually put in both apple and onion. I learned to do that in the late 70s, I think. Sometimes I also put in fresh cilantro, which is delicious with the apple and onion!
My late mother used to make Waldorf salad for every holiday meal. Her recipe from the 1950s contains neither chicken nor grapes. It was made with tart apples, thin slices of celery, chopped walnuts, and mayonnaise.
14:58 Could make the Waldorf salad with chicken? Arby’s had made a chicken pecan salad sandwich, but they didn’t have it this year😢😢 Thanks for all you do❤
I'm going to make this with garbanzo beans instead of tuna. Also, I'm going to substitute horseradish for wasabi. In fact, from now on I'm going to make my Ranch Dressing with horseradish. Well alright, alright, alright.
For a really yummy sandwich try waldorf chicken salad on slightly toasted raisin bread, it's super yummy. I make them for my mom and I for lunch and we both love them.
I'm in the UK, so we call tuna salad "tuna mayonnaise", and this is the recipe I've developed to my own tastes: canned tuna in oil (I use the oil in the mixture), mayonnaise, chopped gherkins, capers, chilli flakes/finely chopped red chilli (whatever I've got but usually 1 whole serrano chilli or 1 birdseye chilli), a small amount of grated cheddar, lemon juice or a tablespoon or so of the vinegar/brine from the pickled gherkin jar - and of course, salt and pepper. That's kinda the basic recipe, and I'll add more salad-type ingredients if I have bits I need to use up (e.g. finely sliced celery/celery leaves, finely sliced radishes, soft herbs like parsley or dill. I find I need the capers and gherkins to cut through the oily/fattiness, the chilli to add a bright note, and find that the cheddar adds a silkiness - sometimes the tuna I've bought has a slightly more metallic taste than I'd like, and the cheese seems to mellow that out. I'm not a big fan of mixing cheese with fish or seafood (especially UK cheese, which does have a pronounced flavour), but the cheese in this mixture does its work without announcing itself 😅
I grew up yearssss ago and we had Waldorf salad on holidays and it was literally diced apple/celery/walnuts with mayo or a cream dressing, never heard of grapes and chicken in it?? and I make tuna salad frequently and I take the well drained tuna and mix in mayo and s/p and add a can of drained sliced or diced water chestnuts!! they add a nice texture and crunch, and also when I make basic egg salad I also add a big handful of sliced almonds also for crunch!
Emmy that was a beautiful can of tuna. I haven't seen that level of chunky in years! I didn't catch the brand name on the video.😢 The salad looked scrumptious. Glad, very glad you shared it with us. Matthew McConaughey is such a great actor and now tuna fish salad connoisseur!
Emmy, I am soooo making this. At first, I was doubting it, but your reaction convinced me. Thank you for describing the flavors and textures of food so well! ❤
The measuring cup that you found is part of a Hazel Atlas chopper. The piece that is missing is the plunger blade. It affixes to the top of the cup. You would then push the plunger blade numerous times to chop whatever you have in the cup - such as onions or nuts or whatever.
I'm from Texas, but I never heard of crispy jalapenos. I searched my local grocery store, and they do have them in stock. They will definitely be on my next order!
I love my tuna salad with mayo,, a hint of spicy mustard,, finely chopped onion,, canned corn and canned mix carrots and peas. Some times I add chopped nuts. And eat it with pickled Jalapeños
“I’ll stop…” tickled me to death! I’m so envious, I absolutely have no brakes for when I do that myself, nor do I have the intuition to catch myself like that, like Celine Dion told me to, I WILL go on!
Emmy! Love your videos! Been watching for years now ❤ If you haven’t already, could you try the viral soaked cranberries? I’m super curious about them and I can’t wrap my head around how they might taste. I always come to you for opinions on food and taste tests cuz you’re so detailed and thorough with it! 😂 Thanks!
My mom used to make this for my siblings and I for a after school snack or when we were home sick. It was awesome. I just might get her to make it again when i visit for Christmas. 😊
I can’t remember the last time I had tuna salad but my chicken or turkey salad can often end up with a bunch of ingredients, including apples, so I’m very here for this!
I do drained oil packed tuna, mayo, red onion, fine chopped celery and apple, S&P, sliced almonds, and some herbs de provance. I do the same for chicken, with the addition of cranberry and grapes or raisens. In the summer I make it saucy and dump it on chilled rottini for a light dinner. I'd totally add peas, if it were petite peas. That hadn't occurred to me, but it sounds really good.
This actually looks really good! Fresh, crunchy, lots of veggie variety... I grew up with tuna salad made with mayo, salt and pepper, chopped tomatoes and shredded cheese! Sounds yuck but it's so good! 😄
Emmy I love your videos and have made many of your recipes. Crispy jalapeno salad toppers are the bomb! This salad looks great. I just love the incorporation of wasabi in the dressing. Will be trying this recipe as well.
I love it! tried it without apples and agave yesterday, added it today and both versions were absolutely tasty. ngl, totally worth it, excited to modify versions now. wasabi is a game changer
Matthew McConaughay is a special human. An iconic OOAK. I love peas. I can't eat mac and cheese without them. They're great in tuna casserole so I don't see why not tuna salald. I also love them in pasta salad. The corn is the one that raises my eyebrows. I'm definitely going to try the crispy jalapeno.
I hate cold corn except for in bean salads. Besides that personal preference, this looks really good. I'm intrigued by the wasabi! And I LOVE that you always explain how things taste. That's my pet peeve in cooking videos too! Thanks, Emmy!
If we’re all trading tuna salad recipes: 1 pouch tuna in water, 1/4 red bell pepper fine diced, 1 green onion diced, 1/2 small carrot fine dice, 1 small cucumber (those little snacking ones) fine diced, 1/4 cup miracle whip (it’s not mayo), 1/2 teaspoon Mrs. dash lemon pepper. Mix. Serve on triscuits with a bit of cheddar as a tiny tuna melt.
Not only do I have a measuring cup like that, I have a couple of really old honey and peanut butter jars with measurements molded into the sides. They're great for when you're making something with a lot messy things to measure. Plus, the jars have the original lids.
I made this a few weeks ago. My husband finished it within the day of making it. I want to make it and hide it, let the flavors mix and blend... So delicious
While watching your vid, I made a variation of this tuna salad adding chopped celery, added minced onion and garlic in place of the shallot, plus I added chopped pecans ala true tuna Waldorf Salad. EXCELLENT! Just do not go too heavy on the Wasabi. A little bit goes a long way.
I saw someone else make this with jalapeño potato chips, so thanks for getting that right! I’ve lived in Texas my entire adult life and I didn’t know these existed either
If you break it down the only element not normally put with tuna is the corn. Peas are often in tuna noodle cassarole. Apples are regularly in tuna fish as are onions and mayo. I've put pickled jalapenos in my tuna as a garnish. Why not add more and crispy? I wouldn't think of corn as problematic. I'd like fresh corn rather than frozen because it's crunchier and sweeter. I missed what the dressing is, but overall this seems solid as a combo.
One reason, I think, Emmy has so many subscribers is that she seems to have invited us over to her house to share something with us. No obvious acting or shouting, or condescension. Her cooking style is the same as my grandmother who taught me to cook in the 1950's.
I love how calm her videos are. Shes not rushing or being very chef-like. Just a calm and patient home cook. Knowledgable, calm, no annoying background music, just the tranquil sounds of activity in the kitchen. Thanks, Emmy!
🧡🧡🧡
I once got my kids to stop arguing about what to watch by turning on one of her videos! I missed a reaction (I have ADHD,) and asked what Emmy had thought of something, and my youngest kid said, still slightly grumpy faced, “she did. She said it was delightful.”
@@emmymade I believe the jalapeño crisps have been hidden in plain sight for you for several years.
you are so good at actually describing how things taste! which is honestly so difficult to do
Whay, thank you.🧡
@@emmymade 12:25 Commercial mayonnaise is actually VERY shelf-stable due to the acid and preservatives. Store-bought mayonnaise contains enough acid (from vinegar or lemon juice) to not only kill food-borne pathogens, but also to prevent them from forming. It is highy unikely to cause food poisoning of any kind. The problem is usually the other ingredients in the salad.
See: *The Truth About Mayonnaise and Food Safety* by David Tamarkin at Epicurious and *Mayonnaise Spoilage Myths and Safety: Does Mayo Go Bad?* Peggy Filippone at The Spruce Eats
Emmy’s videos literally make me so happy idk why but it is always something I like watching for peace and tranquility at night 🥰
Her voice is so soothing. She needs to read lullaby’s or children’s stories. I like listening to her at night too.
She should make those asmr whispering videos
I like watching her videos at night too
Wholesome fun! Like listening to that Second Grade Teacher You accidentally raised your hand and called "Mom" 😂❤
OK that might just me! True Story! Lol!
Focus on the Lesson, Boys! 😂
Haha I loved that hand flip after the second bite she was FLABBERGASTED at how good it was!
It was like she was trying to say, "Matthew! You scamp! This is delish!!" 😂
I put whole-grain mustard and a dash of Worcestershire sauce in my tuna salad (along with the relish and mayo) and I add a little olive oil as well, which makes it taste a little richer. Super tasty on toast.
Ooooh! Wanna trade for one time? Mine is a Japanese style: canned tuna, kewpie mayo, parsley, black pepper, a splash of soy sauce and sriracha if you want some spicy.
I’m going to try this.
Costco here in New York had the jalapeño crisps for a hot minute about two years ago. They’re such pushers, Costco. They get you hooked on something, then stop the supply and then you’ll do almost anything to get it again! 😂
Trader Joe’s does that too
I saw the jalapeño crisps in my local Dollar Tree while looking for onions and I saw a frugal recipe on RUclips that used them for their Thanksging green bean casserole.
Omg😂That’s so funny! And so true!!
Matthew came home one early am drunk and possibly stoned and went 'what have I got in fridge..' hmmm 😁
sometime those are the best
THEN, he had to try to REMEMBER what went in it the next time!
sounds like....or he wanted to make something "different" and thought it needs this....now it needs that...etc.
Don't think it was alcohol that gave him the munchies :P
💯 😂
“Oh Mathew! so smacking good” 😂 that’s the new meme ❤
With a flick of the wrist and everything 😂
@ right ?! 🤣
that was the most adorable comment everrr
@ right?! 😍
@13:13 Matthew!!
Hahaha so funny!
She’s amazing 😁
I watched another channel make this today and they showed a small clip from the Bert Kreischer podcast and I'm not sure if he says this or just the other channel, but, someone said it's better if you wait to eat it until the following day. They said the flavors REALLY blend together and they also said don't put the crispy jalapeno chips in until you sit down to eat it, so they don't get all soggy and sad😂❤. Just love when you find a recipe you truly enjoy ❤
tuna salad should ALWAYS spend one day in the refrigerator to let the flavors blend
How can a chip be sad?
They did say on the podcast that it is better the a day later.
honeysuckle just made this too, luv her!!!
@mishaa7263 yessssss!!!! I love her as well ❤️❤️
Adding🐟 fish sauce (plus lemon juice and some olive oil) to tuna is a tasty way to give American water packed tuna more flavor 😋 fish plus fish sauce multiplies the umami
try a little soy sauce and nothing else
Also a bit of oyster sauce
The way you describe food has always made me crave things I’ve never had before, I can’t tell you how many things I’ve tried throughout my life because of your channel and attitude!
Emmy, since it’s Christmas time, you should try making bourbon balls! (It’s a Kentucky thing.)
My recipe:
Ingredients:
1 cup chopped pecans (some people prefer walnuts)
1/2 cup sweetened coconut flakes (optional, but goes great with pecans)
1/3 cup bourbon (I use Jim Beam personally)
1/2 cup (1 stick) softened butter (I use salted but not sure how much that actually influences the taste when you account for the bourbon)
16 oz confectioners sugar
24 oz semi-sweet chocolate (There might be a bit left over at the end, so use less if you want, and then add more if needed.)
Directions:
1. Soak the nuts and coconut flakes in the bourbon in the fridge for 8 hours or overnight.
(After nuts and coconut have soaked in the bourbon, move on to step 2.)
2. Combine the softened butter and confectioners sugar. (It may be crumbly, but there will be extra moisture from the bourbon.)
3. Fold the soaked nuts and coconut flakes into the butter mixture, and place in fridge for about an hour.
4. Shape the mixture into roughly 1-inch balls and place on cookie sheet lined with wax or parchment paper.
5. Place the balls in the freezer for about 2 hours.
6. Melt your chocolate, being very careful not to scorch it.
7. Dip each bourbon ball in the chocolate, scraping off the excess, and place back on cookie sheet lined with wax or parchment paper and place back in freezer for additional 15 to 20 minutes, or until chocolate exterior hardens. (You may not need to do this depending on what chocolate you use.
And voilà! A delicious treat for when you don’t have to leave your house 😂
I love how Emmy was like, “Oh Matthew!” 😊😅
I love that, too!
You are the only one i trust to review these kind of recipes 😂 giving the breakdown and the truth! Now I may actually try it p:
I put lemon/lime juice, onion, bell pepper, mayonnaise, parsley, a dash of hot sauce and pickled relish in my tuna salad. Sometimes I've added a hard boiled egg. I've recently tried granny smith apples, and I've put corn in my tuna salad. It's quite nice.
Granny Smith apples are really nice grated in coleslaw too.
@@nikiTricoteuse doesn't grated apple make the coleslaw watery?
This is exactly why I love your channel! Others never tell me what it actually tastes like. Your descriptions are unmatched!👏🏽
So very agreed!
P.S. - I live in Texas and not only do I have crispy jalapeños in my pantry, they’re in their own labeled Tupperware container because I ALWAYS have them in my pantry 😂😅
I keep them as a staple in my pantry too, here in New Mexico
they were a great replacement for the frie onions on the thanksgiving green bean casserole, they have been around for a long time- the first time I saw them was in a houston resturant in the 80s
I love having them on sandwiches or in a salad along with red bell pepper crisps
I have the too. I live in Texas as well.
I always have several bags in my pantry. Love them!
Whoaaaaa I JUST saw his video describing/making this and now you, Emmy!! I’m not on social media, only RUclips, so I am not typically up to date on anything “trending” but this was fun to see. Can’t wait to hear what you think about it; after I saw him talk about it I wondered if it would be good myself !!
Honestly, that sounds delicious, I would just omit the apple as I really dont like fruit in my savory dishes. Great video!
I don't normally either but, I DO (really) like Granny Smith apples in some things. I haven't made this salad yet but, they're really nice grated in coleslaw. The tang marries nicely with the tang of the dressing. 😊
Packed it for lunch. It is even better chilled and marinated
The jalapeño crisps seem like they'd be reminiscent of a plantain or banana chip in terms of texture/crunch
They are not, those are way more dense and hard. Since it's just thinly sliced jalapeño with a breading then deep fried, it's pretty close to the texture of an actual potato chip.
Reminds me of something that I remember to be called "Quick n Cool" that my mom used to make as a kid. I believe she found it in one of the magazines of the day, maybe "Mother's Day", "Red Book" or similar that she was always cutting recopies out of. We always had a lot of kids at the house and this was cheap, filling, and got scarfed down quickly and made a great cold lunch on really hot summer days that you could make ahead of time the evening before when it was cooler out. I still make it every now and then and the recipe has sort of morphed and drifted over the years but I still love it and it still reminds me of my mom. This is all off the top of my head and it changes some every time I make it depending on what I have on hand in the house and what I have a taste for at the time. It's pretty good fresh made but I find that it is even better if allowed to chill and mech the flavors for a couple hours at least or overnight is better. This makes a big batch so it'll need cutting down but this is the list from the last time I made it.
Veg-all mixed veggies 29oz can 3ea, Whole sweet corn 29oz can 2ea, Sweet peas 16oz can, 2ea Tuna 5oz can 8ea (could have used more in my opinion but that's what I had), Elbow Macaroni 4lbs, Sweet relish 24oz jar 1ea, Chopped onions, Mustard powder (could have omitted I think it helped make it a little bitter), Yellow mustard, Celery seed (could have omitted because I forgot they can be bitter.), Salt, Pepper, maybe a bit of garlic powder, Miracle Whip 30oz jar 1ea, Lemon juice.
All the canned vegies are drained. I mix everything but the spices, lemon juice, mustard, and mayo in a big bowl. Once they are mixed I add the mustard (I put about 1/2 a small thing of French's in this time) and mayo to get it close to the consistency I want (a bit wetter or a bit dryer) and vary the ratio of mayo to mustard to taste. Then I add the spices and lemon juice to taste (for this batch it was a couple of those spice shakers of dried onion flakes because I didn't have fresh onions, I did like the dried ones better than raw fresh cut in this, 2-3 tablespoons of celery seed, the original called for chopped up celery as well as celery seed but I don't care for chopped celery that way so I don't use it, and probably 2-3 tablespoons of the mustard powder. And probably between 1/2 - 1 cup of lemon juice, I like mine a little tangy.)
I pretty much do it to taste, look, and feel so it's never the same. And you can add or take away whatever you want. This list makes a HUGE amount (a big silver mixing bowl) so you'll have to cut down the amounts. (I was making it for several of us at the time)
This salad is definitely worth a try. Thank you Emmy and Matthew! I had a similar salad in Italy, except instead of the apple, there were potatoes and carrots. They called it a Russian salad. I've eaten my tuna this way ever since.
There's usually no tuna in the Russian Salad.
That's actually an Eastern European classic, originating from nineteenth century Russian Salad Olivier, but other countries call it "French salad" and less fancy ingredients go into it, since it's a remnant of Soviet occupation. Mayo, mustard and sour cream are a must as well as green peas and carrots, boiled and diced. It is served with devilled eggs, unlike another variety with the same sauce but diced gherkins and apples, and boiled potatoes instead, which is usually served with some cold meat.
The kitchen sink, salad.
One reason I love your videos is the fact that you give details and good descriptors of how things taste and feel etc. Very nice to know from outside perspective what is going on aside from simply visually. I may have to try this but nix a couple of the ingredients I don’t like at all, tuna salad is something I’ve loved since I was a kid. Again love your videos ❤
I think Matthew left either the recipe or a link to the recipe when he and Gordon Ramsey visited and cooked together on RUclips recently.
I put crispy jalapeño on everything!!! Soups, salads, sandwiches!!!!
Can you try making Omurice?😳
I think sweet relish is a vastly different flavor from chopped sour dill pickles, isn’t it? Sweet relish is, well… sweet. I think it would alter the flavor a lot, to sub it, but, there is so much going on in this particular salad, you probably wouldn’t notice!
I agree
Honestly that looks really good. Matthew is a man of good taste, clearly
I stuffed a red pepper with this. Also put on celery
That sounds like a neat stuffed pepper idea
Yum! Love red peppers stuffed! Drooling!
I just love your videos, Emmy. Thanks for doing such an amazing job of step-by-step directions, describing the tastes, and showing us the product. You're the best! 🥰
When my mom could afford it, she'd put diced green apple into our tuna salad as well! when I cast my first side eye at cranberry in a chicken salad I remembered that and it made more sense.
Chicken salad with dried apricots and curry powder is so good
Emmy! Thank you so much for your videos! I have watched you since before you moved into the new kitchen and I LOVE YOUR CONTENT. You are my trusted stop before trying any viral food or recipe. Your description of tastes, textures, mouth feels and the like are so helpful. Again, thank you so much for sharing. Tootaloo!
Hoping for a Tee and Wee colab this Christmas season. 😊
I second that! It's so fun when he comes for a visit.😊
I loved the way you said "oh Mathew!" 😆
I will say when i first heard him rattle off his ingredients i thought ew gross but the mkre i thought about it the more i thought omG he might actually be onto something here. It was really just the apple that threw me off. But i also used to think mandarin in salad was crazy until i tried it. Lol
I never even thought about putting canned tuna in the fridge to make anything that should be cold. I always just took it out of the cabinet!
How do you make tuna fish sandwiches?
@@monster1176 with room temp tuna.
Of course, I thought everyone did that. I didn't hear Emmy say she chilled the tuna. Once it's mixed with mayo and/or dressing, then I would refrigerate it though.
@@stephaniemoore-fuller9082 When she opened her fridge, I saw the cans in there.
@@petlover071 Oh, I didn't notice that!
I mentioned your rating on Matthew McConaughey tuna salad to my daughter and told her it looks good. My daughter said that he probably mixed all these concoctions together after smoking pot. Lol
I'm gonna have to try this now! I love how honest you are when trying these dishes and you explain how it tastes, which makes it even better!
I'm finding it hard to reconcile the idea of Italian seasoning with wasabi. That's the bit that fascinates me. 🤔
I know, right?! It's all over the place.
I was inspired to make a Tahini Tuna salad after watching an episode of burn notice. Which was perfect because I had just the right amount of tahini, mayonnaise, brown mustard, lemon juice, sweet and tangy relish to use up. Added some diced celery, shallot, cumin, crushed re pepper flack.
I’ve never heard someone say shallots are stronger than red onion, that’s never been my experience. Interesting
You are so enjoyable to watch. Honest, thoughtful reviews. None of us at my house like the little green ick balls (my daughter's description). If I can't find a replacement for them, I just leave then out. Got to think on this one cuz it sounds delicious!
I love when you hype something up because I know its genuine!
Shallots are milder than onions. When subing shallots for onion, you need to add more, not less. Especially for red onion.
I'd love to her your Real voice behind the scenes, lol at any rate I think that salad look pretty good except for adding corn with the tuna.
I have put apple in my tuna salad for more than 50 years. It was especially needed back when tuna was only packed in oil because it would be more fishy tasting and the apple removes that fishiness.
I usually put in both apple and onion. I learned to do that in the late 70s, I think. Sometimes I also put in fresh cilantro, which is delicious with the apple and onion!
Used Kettle potato chips Jalepeno flavor. Crunchy. Broken up
My late mother used to make Waldorf salad for every holiday meal. Her recipe from the 1950s contains neither chicken nor grapes. It was made with tart apples, thin slices of celery, chopped walnuts, and mayonnaise.
My mother put raisins and pecans in your mom's version.
What vl said. Now that is a Waldorf Salad. What Emmy described, I also love, and I've always heard that called a Sonoma Salad.
Aww @vlmellody51yummy❤
My husband makes this salad and has never put chicken or grapes in his. I love it. I make a chicken salad and never use grapes.
I won’t be making this recipe.
The fact that you explain how something taste… I appreciate that ❤
3:31 I’m so confused - I thought shallots were milder than onions.
Are American shallots more potent?
14:58 Could make the Waldorf salad with chicken? Arby’s had made a chicken pecan salad sandwich, but they didn’t have it this year😢😢 Thanks for all you do❤
That was my favorite sandwich from Arby's too!
I'm going to make this with garbanzo beans instead of tuna. Also, I'm going to substitute horseradish for wasabi. In fact, from now on I'm going to make my Ranch Dressing with horseradish. Well alright, alright, alright.
ANOTHER reason to love Matthew McConaughey?? 😜😂 Look yummy, love a creamy salad!
Awesome as always thanks can't wait to try this 😀
For a really yummy sandwich try waldorf chicken salad on slightly toasted raisin bread, it's super yummy. I make them for my mom and I for lunch and we both love them.
Whoa! I sometimes put raisins in my chicken salad but have never had it on raisin bread. That sounds delicious.
I'm in the UK, so we call tuna salad "tuna mayonnaise", and this is the recipe I've developed to my own tastes: canned tuna in oil (I use the oil in the mixture), mayonnaise, chopped gherkins, capers, chilli flakes/finely chopped red chilli (whatever I've got but usually 1 whole serrano chilli or 1 birdseye chilli), a small amount of grated cheddar, lemon juice or a tablespoon or so of the vinegar/brine from the pickled gherkin jar - and of course, salt and pepper.
That's kinda the basic recipe, and I'll add more salad-type ingredients if I have bits I need to use up (e.g. finely sliced celery/celery leaves, finely sliced radishes, soft herbs like parsley or dill.
I find I need the capers and gherkins to cut through the oily/fattiness, the chilli to add a bright note, and find that the cheddar adds a silkiness - sometimes the tuna I've bought has a slightly more metallic taste than I'd like, and the cheese seems to mellow that out. I'm not a big fan of mixing cheese with fish or seafood (especially UK cheese, which does have a pronounced flavour), but the cheese in this mixture does its work without announcing itself 😅
That sounds like it'd work pretty well with canned chicken as well.
Delightful! Haven’t seen her so enthused about something for a bit. I’m making this today!
If this is not fusion cuisine, I don't know what is! Bravo!
I grew up yearssss ago and we had Waldorf salad on holidays and it was literally diced apple/celery/walnuts with mayo or a cream dressing, never heard of grapes and chicken in it?? and I make tuna salad frequently and I take the well drained tuna and mix in mayo and s/p and add a can of drained sliced or diced water chestnuts!! they add a nice texture and crunch, and also when I make basic egg salad I also add a big handful of sliced almonds also for crunch!
That waldorf salad sounds disgusting
Emmy that was a beautiful can of tuna. I haven't seen that level of chunky in years! I didn't catch the brand name on the video.😢 The salad looked scrumptious. Glad, very glad you shared it with us. Matthew McConaughey is such a great actor and now tuna fish salad connoisseur!
It's Blue Harbor Fish Co. tuna.
Emmy, I am soooo making this. At first, I was doubting it, but your reaction convinced me. Thank you for describing the flavors and textures of food so well! ❤
It turned out so good it put Emmy in the Holiday spirit!
Hey Emmy! This looked really good! So much so that my kids and I are gonna replicate it. Thanks for the heads up!!! 🎉🎉🎉😊😊😊
The measuring cup that you found is part of a Hazel Atlas chopper. The piece that is missing is the plunger blade. It affixes to the top of the cup. You would then push the plunger blade numerous times to chop whatever you have in the cup - such as onions or nuts or whatever.
I'm from Texas, but I never heard of crispy jalapenos. I searched my local grocery store, and they do have them in stock. They will definitely be on my next order!
Truly enjoyed your version of the salad.. and I have watched quite a few made by others, yours look the most delicious❤😊
I love my tuna salad with mayo,, a hint of spicy mustard,, finely chopped onion,, canned corn and canned mix carrots and peas. Some times I add chopped nuts. And eat it with pickled Jalapeños
My wife was excited to make this over thanksgiving when she saw the video of him describing it. We had it and it was fantastic.
Love the retro stuff!!
“I’ll stop…” tickled me to death! I’m so envious, I absolutely have no brakes for when I do that myself, nor do I have the intuition to catch myself like that, like Celine Dion told me to, I WILL go on!
I think Mcconaughey is pretty unhinged with a lot of things in his life, not just his tuna salad. That’s what makes him so cool.
wooohoo, new emmy vid!
Emmy! Love your videos! Been watching for years now ❤ If you haven’t already, could you try the viral soaked cranberries? I’m super curious about them and I can’t wrap my head around how they might taste. I always come to you for opinions on food and taste tests cuz you’re so detailed and thorough with it! 😂 Thanks!
I love that reaction! She was like “Okay Matthew with yo bad self!”
My mom used to make this for my siblings and I for a after school snack or when we were home sick. It was awesome. I just might get her to make it again when i visit for Christmas. 😊
I can’t remember the last time I had tuna salad but my chicken or turkey salad can often end up with a bunch of ingredients, including apples, so I’m very here for this!
I do drained oil packed tuna, mayo, red onion, fine chopped celery and apple, S&P, sliced almonds, and some herbs de provance. I do the same for chicken, with the addition of cranberry and grapes or raisens. In the summer I make it saucy and dump it on chilled rottini for a light dinner. I'd totally add peas, if it were petite peas. That hadn't occurred to me, but it sounds really good.
Knew as he described it that it was magic! ✨
This actually looks really good! Fresh, crunchy, lots of veggie variety... I grew up with tuna salad made with mayo, salt and pepper, chopped tomatoes and shredded cheese! Sounds yuck but it's so good! 😄
I make something similar ❤ I can hardly wait to try this!! 😋
Emmy I love your videos and have made many of your recipes. Crispy jalapeno salad toppers are the bomb! This salad looks great. I just love the incorporation of wasabi in the dressing. Will be trying this recipe as well.
Going to give this a try!! TYFS 💖 I sometimes put horseradish in my potato salad. Wasabi in tuna sounds great! Jalapeño crips on anything is good!! 😊
I love it! tried it without apples and agave yesterday, added it today and both versions were absolutely tasty. ngl, totally worth it, excited to modify versions now. wasabi is a game changer
also didnt add italian dressing. not sure id like it
Matthew McConaughay is a special human. An iconic OOAK.
I love peas. I can't eat mac and cheese without them. They're great in tuna
casserole so I don't see why not tuna salald. I also love them in pasta salad. The corn is the one that raises my eyebrows. I'm definitely going to try the crispy jalapeno.
I hate cold corn except for in bean salads. Besides that personal preference, this looks really good. I'm intrigued by the wasabi! And I LOVE that you always explain how things taste. That's my pet peeve in cooking videos too! Thanks, Emmy!
You look so good today Emmy !! Thanks for the video. 🤗 that salad looks weird but that is a good frikkin thing ! 😂
If we’re all trading tuna salad recipes: 1 pouch tuna in water, 1/4 red bell pepper fine diced, 1 green onion diced, 1/2 small carrot fine dice, 1 small cucumber (those little snacking ones) fine diced, 1/4 cup miracle whip (it’s not mayo), 1/2 teaspoon Mrs. dash lemon pepper. Mix. Serve on triscuits with a bit of cheddar as a tiny tuna melt.
Not only do I have a measuring cup like that, I have a couple of really old honey and peanut butter jars with measurements molded into the sides. They're great for when you're making something with a lot messy things to measure. Plus, the jars have the original lids.
I just literally bought the ingredients to make this recipe when you posted the video about 4hrs ago. LOL 🥰🤪 Can't wait!!
You’re giving me ideas to what to bring at my potluck at work hahahaaah 👌😋
I made this a few weeks ago. My husband finished it within the day of making it. I want to make it and hide it, let the flavors mix and blend... So delicious
Thank you! A new "take" on tuna is a welcome thing. Love your sense of humor!
While watching your vid, I made a variation of this tuna salad adding chopped celery, added minced onion and garlic in place of the shallot, plus I added chopped pecans ala true tuna Waldorf Salad. EXCELLENT! Just do not go too heavy on the Wasabi. A little bit goes a long way.
I saw someone else make this with jalapeño potato chips, so thanks for getting that right! I’ve lived in Texas my entire adult life and I didn’t know these existed either
If you break it down the only element not normally put with tuna is the corn. Peas are often in tuna noodle cassarole. Apples are regularly in tuna fish as are onions and mayo. I've put pickled jalapenos in my tuna as a garnish. Why not add more and crispy? I wouldn't think of corn as problematic. I'd like fresh corn rather than frozen because it's crunchier and sweeter. I missed what the dressing is, but overall this seems solid as a combo.
One reason, I think, Emmy has so many subscribers is that she seems to have invited us over to her house to share something with us. No obvious acting or shouting, or condescension. Her cooking style is the same as my grandmother who taught me to cook in the 1950's.
McConaughey is clearly a texture person Thanks for introducing me to jalapeno crisps.
I hope you do a video on Chickpea cheesecake it would be perfect for you to try.