Tuna Salad with Cauliflower, Jalapeno, and Cilantro
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Ingredients
2 (6-ounce) cans solid white tuna in water 2 tablespoons lemon juice ½ teaspoon table salt ¼ teaspoon ground black pepper 1 small rib celery, minced (about ¼ cup)2 tablespoons minced red onion 4 ounces cauliflower florets, cut into ½-inch pieces (about 1 cup)1 medium jalapeño chile, minced (about 2 tablespoons)2 medium scallions, minced (about ¼ cup)2 tablespoons minced fresh cilantro leaves ½ cup mayonnaise ¼ teaspoon Dijon mustard
Instructions
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, cauliflower, jalapeño, scallions, and cilantro until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
Time
20 minutesYield
Serves 4 (Makes about 2 cups, enough for 4 sandwiches)Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
4 ounces cauliflower florets, cut into ½-inch pieces (about 1 cup)
1 medium jalapeño chile, minced (about 2 tablespoons)
2 medium scallions, minced (about ¼ cup)
2 tablespoons minced fresh cilantro leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
4 ounces cauliflower florets, cut into ½-inch pieces (about 1 cup)
1 medium jalapeño chile, minced (about 2 tablespoons)
2 medium scallions, minced (about ¼ cup)
2 tablespoons minced fresh cilantro leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Ingredients
2 (6-ounce) cans solid white tuna in water
2 tablespoons lemon juice
½ teaspoon table salt
¼ teaspoon ground black pepper
1 small rib celery, minced (about ¼ cup)
2 tablespoons minced red onion
4 ounces cauliflower florets, cut into ½-inch pieces (about 1 cup)
1 medium jalapeño chile, minced (about 2 tablespoons)
2 medium scallions, minced (about ¼ cup)
2 tablespoons minced fresh cilantro leaves
½ cup mayonnaise
¼ teaspoon Dijon mustard
Why This Recipe Works
In developing our best tuna salad recipe, we discovered three steps that eliminated watery texture and bland flavor: First, we chose the best brand of tuna; then, we drained it in a colander or strainer; finally, we seasoned the tuna before adding the mayonnaise.
Instructions
- Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, cauliflower, jalapeño, scallions, and cilantro until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
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