Tuna salad sandwiches became iconic in the 1930s, thanks to clever marketing that rebranded tuna from a disregarded fish to a desirable delicacy. Initially popularized in New York City's Jewish delis, tuna salad was often served on rye or bagels. Today, restaurant versions typically taste better due to higher quality ingredients like sustainable tuna and rich mayonnaise. Chef Michelle Wallace emphasizes that restaurants have superior sourcing and culinary practices, using fresher, premium components for a tastier tuna salad.
"The reason for this mostly is because of the ability to source high-quality ingredients... Not only do they have access to great ingredients, but they know how to use them in just the right ways for tuna salad."
"Go to a trusted market or specialty market and grab quality tuna... Don't be afraid to ask questions and read the labels."
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