TUNA SALAD SANDWICH 2 WAYS (This Cooking Method Blew My Mind)

Summary by Krater

The video demonstrates how to make two very different styles of tuna salad: a comforting, creamy deli-style tuna salad with homemade mayonnaise, pickles, celery, and shallots, and an oily, salty Mediterranean-style tuna salad featuring oil-poached tuna steak, roasted red peppers, fennel, capers, kalamata olives, and red wine vinegar.

From the video

Answers: How do you make deli-style and Mediterranean-style tuna salad sandwiches?

• Deli-style tuna salad recipe
• Mediterranean tuna salad recipe
• Making homemade mayonnaise with immersion blender
• Oil-poached tuna technique using stovetop and sous vide
• Bread selection and toasting for tuna sandwiches

Ingredients

• 2 cans Skipjack tuna
• 1 Large egg
• 20 g Water
• 20 g White distilled vinegar
• 5 g Salt
• 325 g Neutral oil
• 50 g Bread and butter pickles
• 20 to 30 g Shallot
• 10 g Drained capers
• 35 g Celery
• 30 g Yellow mustard
• 1.5 g Salt
• 1 g Black pepper
• 2 slices Utility white pan loaf bread
• null Mayonnaise
• null Shredded lettuce
• 1 lb or 1/2 kilo Big eye tuna
• 500 g or 2 1/2 cups Olive oil
• null Alive extra virgin olive oil
• null Awake extra virgin olive oil
• null Rapture balsamic vinegar
• null Parasol champagne vinegar
• 10 g Parsley
• 30 g Roasted red peppers
• 10 g Fresh fennel
• 25 g Kalamata olives
• 10 to 15 g Capers
• 20 g Red wine vinegar
• null Baguette

What it concludes

• Skipjack tuna packed in water and vegetable broth has a soggy texture and is not the best choice compared to canned tuna packed without water.
• Baggie-method sous vide oil-poaching tuna allows using a much smaller amount of high-quality olive oil than stovetop poaching.
• Oil-poached tuna stored in oil in the fridge can stay moist for 3 to 5 days.
• Toast the bread slightly for deli tuna sandwiches to add structural integrity and textural contrast.
• Spreading mayonnaise on both inside slices of bread acts as sandwich glue to hold ingredients together.