Classic Tuna Salad

From America's Test Kitchen Season 2: Simple Sandwiches

Why this recipe works:

Tuna salads have been given a bad name by their typically mushy, watery, and bland condition. We wanted a tuna salad that was evenly textured, moist, and well seasoned. We learned that there are three keys to a great tuna salad. The first is to drain the tuna thoroughly in a colander; don’t just tip the water out of the can. Next, instead of using a fork, break up the tuna with your fingers for a finer, more even texture. Finally, season the tuna before adding the mayonnaise for maximum flavor. Some additions to tuna salad are a matter of taste, but we thought that small amounts of garlic and mustard added another dimension, and minced pickle was a piquant touch. In addition to classic tuna salad, we developed a few variations that include tuna with balsamic vinegar with grapes, another with curry and apples, and a third with lime and horseradish.

Makes about 2 cups, enough for 4 sandwiches

Ingredients

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