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Tuna Salad with Sweet Pickle and Egg

From

August/September 2010

For our Tuna Salad with Sweet Pickle and Egg recipe, tasters preferred canned solid white tuna for its pleasant mild flavor and consistently firm fish. We found that canned tuna is often cooked twice before shipping to eliminate bacteria, a process that dries it out. To rejuvenate the fish, we pressed it dry and marinated it in seasoned oil, allowing the flavors to soak into the tuna.

Before marinating the tuna, we softened the onions by microwaving them in the oil. This tamed the onions and also infused the oil with additional flavor.

Makes 2 cups, enough for 4 sandwiches

Our favorite canned tuna is Chicken of the Sea White Albacore Tuna in Water; avoid chunk light tuna. The test kitchen recommends Hellmann’s Real Mayonnaise.

Ingredients

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