Best Deli-Style Tuna Salad Recipe

This is truly the best deli-style tuna salad recipe I have ever tasted, and it’s by Brian Lagerstrom. It has a rich and creamy taste and the perfect balance of acidity that you’ll definitely enjoy. You have to try this homemade mayonnaise recipe – it’s on a different level! Watch the video below for full instructions.

Ingredients:

• 2 slices of bread

For the tuna salad:

• 2 cans of canned tuna (7.9 oz)
• 1/2 cup of homemade mayo
• 1/3 cup of bread and butter pickles (chopped)
• 1/2 medium shallot (small, diced, and rinsed under cold water)
• 1 heaping tablespoon of capers (roughly chopped)
• 1 stalk of celery (small diced)
• 2 tablespoons of yellow mustard
• 1 generous pinch of salt
• 10 to 15 cranks of cracked black pepper

For the homemade mayo:

• 1 large egg
• 1 1/3 tablespoons of water
• 1 1/2 tablespoons of white distilled vinegar
• 3/4 teaspoon of salt
• 1 1/3 cups of neutral oil (you can use avocado, canola, or grapeseed)

Note: you can keep the mayo in the fridge for a week

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Instructions:

Step 1:

In a container, add 1 large egg, 1 1/2 tablespoons of water, 1 1/3 tablespoons of white distilled vinegar, and 3/4 teaspoon of salt. Mix with an immersion blender. While mixing, slowly add 1 and 1/3 cups of neutral oil until it becomes mayonnaise. You can also add 1 and 1/4 tablespoons of sugar. Transfer to a container.

Step 2:

Transfer the tuna with some of the juices to a bow. Add 1/2 cup of homemade mayo, chopped pickles, diced shallot, chopped capers, chopped celery, yellow mustard, salt, and black pepper. Using a fork, mix everything together and break the chunks of tuna. Give it a taste and adjust seasonings if needed.

Step 3:

Lightly toast the bread slices. Spread mayonnaise on one side of each piece of bread. Add half of the tuna salad, then top with more chopped pickles, black pepper, and shredded lettuce. Place the other slice on top. Give it a firm but gentle press.

Step 4:

Serve and enjoy!

Best Deli Style Tuna Salad Recipe