Buffalo Tuna Salad combines a classic budget cooking item using canned tuna with the flavor and heat of hot wings.
Buffalo Tuna Salad
By Sue Lau | Palatable Pastime
I’ve always been fond of a good tuna salad sub sandwich. It’s one of my daughter’s favorites as well. It’s not really gourmet cooking, but the kind of thing I grew up with and continue to occasionally enjoy, although our awareness about canned fish and fish sustainability has increased over the years.
The thing about tuna is, there is one standard way to make it, and boredom can set in after that, since most people don’t change up their blend (mine is often the relish, little bit of onion, some hc egg, and mayo). Sometimes in a hurry, the fish gets mixed with little more than mayo and slapped between pieces of white bread.
Mayo. Did I mention that I’ve found Duke’s mayo at Jungle Jim’s market locally, so decided to taste test it side by side with Hellman’s since that jar was getting low? They are really quite similar, with Duke’s being slightly more tangy at the finish. I have insisted on Hellman’s for years. But. By the time I had finished the jar of Duke’s, I became a huge fan of theirs as well. So in case you wondered about mayo and the differences, there it is. I’m not really big on Miracle Whip although that seems to have improved over time. My Mom loved it though, and I use it in her type of potato salad.
This take on tuna salad adds blue cheese dressing and hot sauce along with a bit of celery (just as you might nibble on the side) to liven things up. And no, it doesn’t taste like chicken, even if you use Chicken of the Sea. It works for me, and I think it makes a great sandwich. I hope you enjoy. Until next time-
Buffalo Tuna Salad
- 3 (5-ounce) cans tuna packed in water, drained
- 2 eggs, hard-cooked, peeled and chopped
- 1/4 cup minced onion
- 1 rib celery, minced
- 1/4 cup blue cheese salad dressing
- 1/4 cup mayonnaise
- 2 tablespoons Louisiana hot sauce (such as Frank’s or Crystal)
- salt and black pepper
- Mix and serve as sandwiches, or with crackers/crudite.
- I find the hot sauce fades so if not serving right away, add extra later on.
From the kitchen of palatablepastime.com
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