TUNA SALAD SANDWICH 2 WAYS (This Cooking Method Blew My Mind)
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- Опубликовано: 3 ноя 2021
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VIDEO LINKS:
BLT: • The Sandwich I Only Ea...
BAGUETTE: • MAKE FRENCH BAGUETTES ...
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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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Looks so good. I make tuna salad with mayo, shallots, finely diced granny Smith apples, lemon zest, finely diced celery, fresh dill and sometimes cashews.
This is the first time I have seen an American make Italian tuna salad before. My grandfather - immigrated from Italy, could not understand mayonnaise. He taught me how to make Italian tuna salad. Much like what you did, but simpler ingredients. It was out of this world, and inexpensive. He grew his own vegetables, and made his own wine. My grandmother made all the pasta, meals, knit, made suits without patterns like a pro. From very little, and very poor, they created so much.
Minor thing, but I like to make my deli tuna a day in advance, and leave it in the fridge. The tuna marinades in the mix, and even the chunks you miss get some flavor. It also dries out a little, which brings it closer in texture to tuna you get in an actual deli, and that's the experience I'm usually after.
Love it when RUclipsrs show the canned version of things. Most would’ve just skipped to the most expensive, nicest cut of tuna they could find, but not everyone can get that, and some people just don’t want to.
The deli style tuna fish was seriously the best I have ever had or made. I threw out my old tired recipe and will use this one from now on. Wonderful stuff!
this guy is so underrated as a food content creator
I forget where I heard it first, but it's a pretty genius saying, "Sous vide is a solution looking for a problem" LOL
Wow, I love the little details of how many grams and price to go with everything he used. This video was put together and especially narrated in great detail, where it’s not overwhelming. Also loved that happy dance with the food at the end - subscribed!
Ok, I’ve been watching your videos for the past two days. First, thank you for sharing your expertise from the restaurant business. Second, thank you for your well thought out execution and production. Finally, thank you for the range of recipes you’ve covered. Your are easily one of the best channels I now have in my arsenal. Looking forward to future videos - thank you again!!!
I really enjoy it every time you say "all day." Just feels so familiar
Thanks for showing a canned version and a poached version! Looks delicious!
Tuna, Mayo, Black Pepper, Balasamic with Arrugula and some White cheddar is a winner
You are so adorable dancing at the end of all your videos! Love all of your videos & am learning a lot as I make my way through all of them! TY!
You're a very good teacher. Thank you for your cooking joy!
I appreciate the comparison of canned tunas, it was very helpful. I made the deli version minus the mustard and adding a little lemon juice instead.
We made the sous vide version tonight and we’re super happy with the results. Thank you!!
Just made the Mediterranean version for lunch today. It was great! I enjoyed the tang the vinegar added and overall the sandwich was lovely. I agree that it pairs well with a nice glass of white wine!
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I love how u gave 2 recipies with alternative cooking methods! Def gotta try dat med!
I very much appreciate the creativity & extra touches you bring to these vids. Bravo!