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Old 04-06-2005, 07:51 PM   #1
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Tuna salad

Can anyone out there tell me how to make tuna salad that isn't runny? I always drain the tuna well: I usually get the one packed in water, but I have used " packed in oil". It doesn't seem to matter. Does the temp of the mayonnaise have anything to do with it? Any advice appreciated!

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Old 04-06-2005, 08:20 PM   #2
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moved to terms and techniques
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Old 04-06-2005, 08:24 PM   #3
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have you tried the tuna in the pouch and cutting down on the mayo?
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Old 04-06-2005, 08:24 PM   #4
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Quote:
Originally Posted by Jackie Bergeron
Can anyone out there tell me how to make tuna salad that isn't runny?
Take a clean kitchen towel (fabric)
lay it flat
put tuna in
meet the corners of the towel
turn and SQUEZE the heck out of it.
(do this over the sink)

When making it with mayo, use 1/2 the mayo, mix,and check the consistency. Add a bit more until you get your desired consistency.
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Old 04-06-2005, 09:32 PM   #5
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Cannot say I have ever had this problem. Is the mayo runny to begin with? Mayo should quiver rather than be runny.
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Old 04-06-2005, 09:53 PM   #6
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If I put pickles (sp) in the salad and don't drain them well they can cause that problem.
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Old 04-06-2005, 11:06 PM   #7
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I used to press the liquid out of the tuna can by pressing down on the lid. Then I bought a plastic device that fits into a tuna can that allows you to squeeze out all the liquid. It's very inexpensive and very effective as you can really press down hard to get the liquid out.

It's usually available in the gadget section of the supermarket.

I never have runny tuna.
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Old 04-07-2005, 02:00 AM   #8
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Quote:
Originally Posted by luvs_food
have you tried the tuna in the pouch and cutting down on the mayo?
The pouch costs more but is very good. I agree with Luvs..use less mayo.
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Old 04-07-2005, 10:00 AM   #9
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Thanks for all the helpful tips! I will cut down on the mayo ! I have that round strainer device mentioned; I got it in one of those home catalogs. Take care all- Jackie
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Old 04-07-2005, 01:01 PM   #10
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I don't like too strong of a tuna taske so I strain the tuna and rinse with water then let dry. For about 2 cans I use about 3 heaping T. of mayo and about the same of sweet pickle relish. I put everything together and then add the mayo and relish at the very end and adjust the amount as I am going.
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