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

Hello, what's happening today? I will show you how to make two very different but very good tasting

tuna

salad

s. The first of which is a comforting creamy deli-style

tuna

salad

and the second is a salty, oily and fishy, ​​Mediterranean-style tuna salad that has a nice flavor. Unique

cooking

method

and super intense flavor Before we start with the deli-style salad, we must first decide what type of tuna to use. I have three candidates of different costs here on the right. I have a can that costs about 75 cents and as you can see it is quite juicy but not in a good way, the label says water and vegetable broth has been added and apparently there is a lot in there,

this

is not my favorite, the middle one can cost a dollar fifty. and the size of the piece doesn't look very good, it looks a lot like pet food in my opinion and there's still a lot of water in there, which isn't necessarily a bad thing, but I know from experience that

this

one is pretty soggy in the last can It costs three dollars and is just a whole muscle of canned cooked tuna.

It has large and very pretty flakes. No water is added and it doesn't look like pet food. Clearly I choose the elegant one. Oh, and if you're wondering why. Here I am only using skipjack tuna. I read that it has the least amount of mercury and I hope that is true because I have been eating a lot of tuna for the last two weeks to make this deli-style tuna salad. use two cans of that three dollar tuna we just saw and notice that I added all the juice that is in the can which is not water, it is actually tuna juice and the can says don't throw it away, there are a lot of omega-3s I guess I have to have omega-3 for now.

I'm going to keep all the juice in there, but I might take a little bit out of there as we go. We will see the next step. I'm going to make some bright, clean tasting mayonnaise for the salad and for that I'm going to take a high sided container and add a large egg to it. If you have reservations about raw egg in your food, I would say use a good store-bought mayonnaise, like Dukes. Next is 20 grams of water, 20 grams of distilled white vinegar and five grams of salt, the immersion blender is put in and now I'm going to give this a whirl to start and then I'm going to take 325 grams of neutral oil and then I'm going to pour it in slowly there.

Come on, once the oil has spun, we now have a simple, clean, tasty mayonnaise, and if you're a miracle worker guy or gal, then I'd say add 15 grams of sugar at this point and you probably won't regret it now. I'm going to set this mayonnaise on my gram scale, then I'm going to take my tuna bowl and then I'm going to take out 110 grams. There are probably another 250 grams in this container of deli mayonnaise and it will keep in the refrigerator for about a week. I think there's a bit too much tuna juice in this bowl now that I'm looking at it again, so I'm going to scoop out a spoonful of that and now I'm going to add everything else.

First, some bread and butter pickles, these are them. one of my all-time favorite

ways

to add sweet, crunchy acidity to any dish and I really can't recommend making tuna salad without them altogether. I'm chopping 50 grams of these pickles until they look like a relish otherwise Not having bread and butter pickles would be a good substitute as next up will be some shallots which weigh between 20 and 30 grams total and I prefer them to be very very small, diced, large pieces of onion are also a bit. rustic to me and they tend to take over whatever's in them so let's make it small once they're cut into small cubes I'm going to take a small hand strainer and rinse them under cold water to remove some of that sulfurous edge that Let the tuna salad stay good for another day in the refrigerator and make it taste less bad then to bring some brine to the table.

I'm going to roughly chop about 10 grams of drained capers. I prefer not to cut them too small. because I really love it when there are salty hints in the salad that look good, do one last bit of knife work here is to finely dice some celery which is about a stalk or maybe 35 grams of celery all day , like shallot. I'm trying to keep these things pretty small because a little crunch is a good thing, but large chunks in a salad will be too fibrous and punishing once you have 35 grams of celery in the bowl with the rest.

From the tea I am going to add 30 grams of yellow mustard. I prefer the yellow here because of its flavor and acidity over grainy mustard or Dijon, but if that's what you prefer then I'll add a generous pinch of salt or about a gram and a half, then 10 to 15 pinches of black pepper equals about to one gram. Now to mix this up, the right tool is a fork, it really allows you to go in and break up the big chunks of tuna that don't In my opinion, I don't want to turn into a salad for a deli style tuna salad.

Big chunks of tuna aren't really something you want, although this three dollar can of tuna tastes great, it's been cooked at a super high temperature in the can and that's not the case. very pleasant to eat without a lot of mayonnaise. I don't want mushy tuna pasta either, so we want a medium where the flake size is medium medium and that's looking at right now to determine the doneness here, of course. I'm going to try this guys it tastes good let's make it in a

sandwich

for the bread I chose to use the white utility bread from my blt video to see the full process on how to make this bread check that video.

I'll link it in the description. I chose this bread because it's a little heartier than a white wonder bread style loaf, but it's still very tender and has a little hint of sweetness once I have two pieces cut up. I'm going to take it a step further by lightly toasting an untoasted tuba

sandwich

on bread like this, by the way, it's really good, but I think the super light toasting on the outside will help with the structural integrity and provide just a little bit of textural contrast. which I love once the bread is toasted I'll leave it and then spread a little more mayonnaise on there to act as sandwich glue most sandwiches can benefit from having this layer spread on both sides it really keeps the Things together. and overall it's just a super professional move from there, I'm going to add half of my tuna salad, which is about 6 ounces, 170 grams, and then to give it a little extra acidity, I'm going to top this with more pickles with chopped bread and butter. a few pinches of black pepper and of course a healthy dose of grated pepper.

I'm going to finish this with the top slice of bread well mayonnaised, give it a little adjustment to keep everything tight, and then give it a firm but gentle press. Guys, this tuna salad is somehow quite moist but not at all wet, it's rich and creamy and just a little sweet and it actually has a good tasting fish, imagine that for the next sandwich we are going to make that oily and salty tuna al Mediterranean style. salad so to start we need some raw tuna this is a pound or about half a kilo of big eye tuna it costs around 20 a pound so it's not cheap but most frozen tuna steaks that you can find in the store, such as a yellowfin tuna steak.

It also works great and would probably cost a little less now, before I cook it I'm going to heavily salt it on both sides with a few strong pinches of kosher salt. Lean fish like this without salt just doesn't taste good, so you need a generous amount now to cook or, more accurately, poach this tuna. I'm going to take a small saucepan and put it on medium heat in which there are 500 grams or maybe two and a half cups of olive oil and yes, that is a lot of oil, but it is not a very good olive oil, it costs like six dollars for half a liter and it's more than enough to cook fish five minutes later, once this oil is preheated to 150°F or 65°C, I'll put it on my salted tuna steak. and poach this over low heat for about 25 to 30 minutes after about a minute of

cooking

.

I'll go back and give the tuna a gentle push to make sure it hasn't stuck to the bottom of the pot and then Also to check the temperature of the oil when you're poaching things in oil on the stove, you should check the temperature several times during the process to make sure the temperature doesn't get too high. Look, here it is 175 f. a little too hot, so I'm going to take it off the heat and let the temperature come down for three or four minutes. I really wish there was an easier way to make this that was also very delicious.

Oh wait, it's another piece. of salted tuna right there, oh my God, let's do it sous vide. To do that, I'm going to take a high sided pot with about four liters or a gallon of warm water and then I'm going to add my immersion circulator in the restaurants that I use sous vide. all the time, especially at fancy dinner parties, but it never made it into my home cooking, which is a shame because it's a great way to cook and it's not as expensive as it used to be once I have the circulator set for 150 f65c I'm going to grab my tuna and prepare it for cooking, which will involve some type of sealable bag, usually it's a vacuum sealed one, but in small batches at home, ziploc bags work now, one of the main benefits of poaching with oil. -vide is that you can use much less better tasting oil, in this case I am using a few drops of live olive oil from the sponsor of this video Brightland Brightland sells delicious high quality 100 extra virgin olive oils that are produced on small farms relatives in California and are completely traceable.

That last part actually matters a lot because there is a lot of variability in olive oil and you may not get what the label says in the bottle. In fact I have been using the live oil at home recently for salad dressing it is a blend of arbi kenya and arbo sauna olives and is cold pressed within 90 minutes of harvesting it has a really nice bright green edge it is incredibly clean and it has a really focused flavor it's like medium bitter, I'd say overall it's incredibly delicious as is or I put it on top of some fresh hummus or honestly it's at its best just combined with Brightland Rapture balsamic as a clean salad dressing and super simple for just arugula and some of that nice canned tuna from earlier in this video so to try Brightland click the link in my description to get 10 off your first set of essential capsules which are essential oils alive and awake olive packed together with its champagne vinegar and its ecstasy balsamic.

The capsule would be an amazing gift for him. Good oil and vinegar is a real luxury for any home cook and they would appreciate it, so to support me and try Brightland, use the link in my description and get 10 off your first set of essential capsules. These heavy duty ziplock bags I'm using a little vacuum port that's supposed to let you suck out all the air, but since there's oil in the bag it's not really designed for that and it doesn't stand a chance, so let me show you a way. easier: first put the bag down. in the preheated water bath with the top open, then gently lower it a little more making sure to keep the open top above the water line as you lower it, the water pressure will basically squeeze out all the air in the bag and Once you are close to the water line with the top of the bag, simply press it to seal it and now you have almost no air in there.

Once it's all sealed, I'll set a timer and let the olive oil poach. this fish in the water for about 35 minutes while it cooks, let's check out the old style poached fish on the stove again. It's been about 25 minutes and this fish should be cooked gently to be safe, although I'll check. With my 150f 65c instant read thermometer, that's exactly what we're looking for now. I'm going to let this fish sit in the oil and cool for about 30 minutes or so. Back to the sous vide tuna, it's been 35 minutes and this thing. It should be perfectly cooked now to slow down the cooking process we will add a quart of ice then take out the immersion circulator and let this tuna sit and cool for 10 to 15 minutes when the water is no longer hot.

I'll take this out of the bathroom and then set it aside for just a minute. The tuna we poached in the pans had a good chance to cool and is now ready to be removed from the oil if you're not going to do so. If you are making tuna salad today, you can definitely store this fish poached in this oil in the refrigerator for three to five days and it will stay super moist, as you can see there is a lot of coagulated fish protein on the outside from the poaching and that is. Totally normal, we'll just clean it before eating.

When I tear this apart, you can immediately see how tender it is. The pieces just fall apart and it looks super meaty. HeFlavor is also super good and honestly it's pretty chewy. To describe it, it is very different than canned tuna, but it is so delicious and rich, which is strange because there is almost no fat in this fish oil. Poaching is simply an amazing way to cook fish meat. It turns out well, let's see the color of the sous-vide version. -In terms of, it is very similar to the stove version, but in terms of humidity, it really is on another level.

Look how juicy this stuff is when I crumble it. Both are so good it's a pleasure. I'm completely okay with my job now to turn this into for a salad, I'm going to use 225 grams or about half a pound of any of these tuna. I happen to be using the sous vide stuff if you want to make this salad but don't want to cook your own tuna. I would say go for a good oil-packed albacore tuna like this one. This product is really delicious, but it costs about seven dollars a can, so it's a little easier, but definitely not cheaper.

Behind the tuna I'm going to add about half a shallot or 25 to 30 grams of peel to which I'm going to give it a very fine mince. This time I'm not going to rinse the peel because this salad is super rustic by design and that edge of raw onion will be welcome. Next is parsley. It's 10 grams of just leaves. I've removed all the stems and I'm going to give it a rustic chop, nothing too specific here that goes into the The next bowl is roasted red peppers, one of my all-time favorite pantry items. I love the savory sweetness they bring to almost anything they touch.

They have an almost faint tomato quality to them and yes, they are great, I'm pulling. a dice in them, 30 grams in total, they look for a texture that is like celery but has some additional mystery. I'm going to use fresh fennel. I'm going to dice it very small, like celery, because fennel can get super fibrous at the same time. now 10 grams cut into small cubes are added to give two salty chunks of salty spiciness to this salad. I'm going to add 25 grams of kalamata olives that I just coarsely chopped and then 10 to 15 grams of capers, depending on the quantity.

If I like them, I also cut them into large pieces, the final touch here will be 35 grams of bright, fresh olive oil, like the stuff we cooked the fish in sous vide before, then 20 grams of good-tasting red wine vinegar , oh yeah, and the last touch here is to add 15 to 20 pinches of ground black pepper now to mix this salad. I'm going to grab a fork like before, but this time we want to keep things chunky, we spent a lot of money and time on this fish and we want to make sure we can enjoy it in its purest large format.

If you see anything over an inch in size, just press your fork to split it in half and wow, this salad looks really pretty, but tastes beautiful, as al

ways

. We have to try it first hand to find out guys, it's oily, salty, sweet, a little crunchy and fishy in the best way possible. Now to turn this into a sandwich, I'm going to take some bread that's rustic and narrow. it's something that's kind of baguette adjacent, if you want a recipe for a baguette, by the way, I'll link to my baguette video in the description first and the only thing that will come down is a bunch of poached tuna salad, maybe like eight ounces of this.

The recipe is enough for two very hungry people or maybe four people who want to have a small snack. I'm going to crack some extra black pepper on top and then drizzle a bunch of olive oil on top now to finish it off. Carefully place the top piece of bread on top of the tuna and then slowly flatten it to unify the bread with the fish in my

mind

. This is the ideal picnic food in one hand. I have a glass of chilled, tart white wine. and in the other I have a tuna salad with fish and oil, tell me what could be more civilized, let's eat this.