Tuna Salad with Cauliflower, Jalapeno, and Cilantro

Name: Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Yield: Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Cuisine: American
Ingredients: 2 (6-ounce) cans, solid white tuna in water; 2 tablespoons, lemon juice; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 small rib, celery, minced (about 1/4 cup); 2 tablespoons, minced red onion; 4 ounces, cauliflower florets, cut into 1/2-inch pieces (about 1 cup); 1 , medium jalapeño chile, minced (about 2 tablespoons); 2 , medium scallions, minced (about 1/4 cup); 2 tablespoons, minced fresh cilantro leaves; 1/2 cup, mayonnaise; 1/4 teaspoon, Dijon mustard

3 comments

Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV

Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.

SERVES4 (Makes about 2 cups, enough for 4 sandwiches)

TIME20 minutes

Tuna Salad with Cauliflower, Jalapeno, and Cilantro

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...

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