How-I-Like-It Tuna Salad

There are lots of ways to make tuna salad, and I’m sure you already have yours. Is it the way your grandmother did it, or your favorite deli or most treasured diner? Whatever that way is for you, I’m certain it’s the best way. Which recipe was that, again? It must have celery. It better not have celery. It needs more mayo. The big mistake is that people use mayo. If it doesn’t have dill, you’re fired. If it has dill, I won’t eat it. Sorry—I was mentally transcribing the torrent of comments you haven’t sent me yet. I understand. But I don’t care. Tuna salad is ordinary, it’s affordable, it’s a pantry staple, and it can be deeply personal. This is how I make mine.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Iceberg lettuce Sandwich bread Spin It Any crunchy lettuce will work—romaine hearts, for example I like this on whole-wheat, but ciabatta, challah, and Pullman are all fantastic. It’s just a sandwich! At Home Shallot Lemon Salt and pepper Jarred tuna Pickled peperoncini Mayonnaise Prepared horseradish Green hot sauce Spin It A couple tablespoons of diced onion can replace the shallot White wine vinegar or unseasoned rice vinegar can replace the lemon juice Pickled banana peppers can be substituted for the peperoncini, or use kimchi or pickled cucumbers A dab of Dijon mustard can replace the horseradish Use any hot sauce you have on hand Delicious Fishes When it comes to purchasing tuna, I find the oil-packed varieties to be much better-tasting than the ones packed in water. As I’ve said a million times before, fat is flavor. While we’re being choosy, the sustainability of tuna fishing varies wildly, and some methods can impact other species, which are harvested inadvertently. Seek out albacore and skipjack types that have been caught by pole-and-line or by trolling, if possible.

Step 2

Finely chop the shallot and transfer it to a small bowl. Halve the lemon and squeeze the juice over, then season with salt and pepper and stir to combine. (Letting the shallot macerate in acid for a few minutes tames it.)

Step 3

Drain the tuna and scoop it into a medium bowl. Finely chop the peperoncini and add them to the bowl, along with a teaspoon or two of brine from the jar. Add the mayonnaise and horseradish and use a fork to mash everything together until combined. Add a few dashes of hot sauce, then stir in the shallot mixture (juice and all). Taste and adjust the seasoning with salt and pepper. If you want more brightness, add more peperoncini brine. If you like your salad very finely textured, keep mashing until you get there.

Step 4

Lightly toast the bread and spread mayo on one side of each slice. Build sandwiches with thick slabs of iceberg and tuna salad.