#tuna-salad

#tuna-salad

First of all, get some ahi tuna and lightly sear it. From there, I would get a beautiful quail egg [and] lightly poach them. I'd have this amazing, beautiful, fresh tapenade spread over that wholesomely delicious Triscuit biscuit [...] with a quail egg that is runny in the middle. That would be the ultimate Triscuit niçoise for me.

Ray states that she "never make[s] a classic recipe" because mayonnaise obscures the umami-rich flavor of canned tuna. Instead, she opts to "only dress tuna with lemon juice and olive oil so you can taste the product." Whereas a creamy mayonnaise will mask the fishiness of tuna, Ray believes that olive oil and lemon juice are complementary flavors that showcase tuna's distinct flavor.

Canned tuna is a versatile ingredient stored for ages that complements salads, casseroles, and notably, makes excellent sandwiches mixed with creamy mayonnaise.

Mixing deli salads like tuna salad and egg salad enhances texture and flavor, capitalizing on overlapping ingredients like mayonnaise, pickles, and hard-boiled eggs.