Best 4 Dirty Daves Tuna Salad Piquant Recipes

CLASSIC TUNA SALAD

Steps:

• Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
• Serve how you like it: Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.

SUBWAY TUNA SALAD SANDWICH

Steps:

• To prepare the tuna salad, drain the excess water from the tuna. Place the drained tuna in a small bowl, and flake with a fork.
• Add the mayonnaise and stir well to combine.
• Cut each sandwich bun in half lengthwise.
• Place two small scoops of tuna salad on the top portion of each bun.
• On the bottom portion of each bun, add shredded lettuce and a few slices of tomato, green bell pepper, red onion, black olives, and pickled jalapeños.
• Cut the cheese squares into triangles and add 2 triangles on top of the vegetables on each sandwich.
• Add a squirt of mayonnaise if desired, close the buns, and serve.

DIRTY DAVE'S TUNA SALAD PIQUANT

Steps:

• Drain tuna can into a saucer and feed the tuna water to cat. Scrape the can as clean of tuna as possible and place can on floor where kitty can lick up the remains. Mash the tuna with a fork until all chunks are broken up into fine pieces. Dice egg into small pieces and move to bowl with tuna. Add dill relish, green onion, sunflower kernels, and mayo. Stir up with fork until fairly well mixed. Sprinkle dry mustard over mixture and continue to stir until well mixed. Serve on sandwiches, or stuff tomatoes, etc. with this.

SCARLETT'S TUNA SALAD

Steps:

• In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
• In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
• Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.