Tuna & Carrot Salad
I used to love bringing my moms tuna salad sandwiches to school and having the other kids wonder why my tuna salad was orange.
I used to love bringing my moms tuna salad sandwiches to school and having the other kids wonder why my tuna salad was orange.
- Carbohydrate 16.4742808333333 g
- Cholesterol 650.034 mg
- Fat 25.2720745833333 g
- Fiber 1.18395416561266 g
- Protein 40.7592095833333 g
- Saturated Fat 6.19323991666667 g
- Serving Size 1 1 Serving (303g)
- Sodium 856.867541666667 mg
- Sugar 15.2903266677207 g
- Trans Fat 2.98933979166667 g
- Calories 455 calories
Step-by-step
- Drain tuna.
- Slice with an egg slicer three ways until you have little cubes of egg.
- Chop carrots very fine in a blender or food processor.
- (Using a bag of the pre-skinned mini carrots makes this job much easier.)
- Add other ingredients to taste.
- Mix gently so you don''t squash the egg.
- Refrigerate at least an hour to let the flavors mix.
- Keeps in the refrigerator for almost a week.
- Stir gently before use.
- This can be used as a sandwich filling or served in tomato shells for a luncheon.
- If you want to mold it, use one package of Knox Gelatin.
- Soften the gelatin in 1/4 cup cold water, than add 3/4 cup boiling water and stir until disolved.
- Pour over mixed salad in a bowl and combine.
- Pour into a mold and let it set at least 12 hours.
The Moisture Problem
Adding raw vegetables directly into canned tuna without accounting for water content will yield a watery emulsion rather than a spreadable salad. Carrots contain significant internal cellular moisture that releases slowly when pulped. Pulse the carrots in a food processor until fine, then press them briefly in a clean kitchen towel to remove excess liquid before combining them with the drained tuna. Without this extraction step, the mayonnaise breaks down prematurely, leaving a pool of oily liquid at the base of the mixing bowl within hours.
Textural Integrity
Folding delicate proteins requires a specific physical motion to avoid reducing the mixture to a paste. Use a rubber spatula to turn the ingredients from the bottom of the bowl upward rather than stirring in circles. Hard-boiled eggs demand particular care; passing them through an egg slicer in three directions yields uniform cubes that hold their shape under the weight of the thick condiment base. Mustard provides an essential acid balance, cutting through the heavy fat content of three-quarters cup of mayonnaise while tightening the emulsion.
Resting and Meringue Preservation
Allowing the mixture to rest in the refrigerator for at least sixty minutes lets the tuna fibers absorb the mustard and sweet pickle relish. Tuna continues to release residual water during this initial chill, which is why draining the cans thoroughly through a fine-mesh sieve prior to assembly remains non-negotiable. Stored properly in an airtight container at or below 40 degrees Fahrenheit, the mixture remains structurally sound for up to five days without losing its distinct orange hue.
