Blue Ribbon's Tuna Salad Recipe | SAVEUR

Blue Ribbon's Tuna Salad

Blue Ribbon's Tuna Salad

Capers and red onion lend piquancy to the tuna salad at Manhattan's Blue Ribbon Bakery.

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Michael Kraus

This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010). This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

Blue Ribbon's Tuna Salad
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
makes about 6 cups

Ingredients

4 (6-oz.) tuna filets
1 13 cups mayonnaise
14 cup finely chopped red onion
14 cup finely chopped parsley
2 tbsp. capers in brine, drained and rinsed
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Instructions

Bring 1″ of water to a boil in a large pot; place tuna filets in a steamer basket, and place in pot. Cover pot and cook tuna until cooked through but slightly pink in the center, 10-12 minutes. Remove from pot and let cool.
Flake tuna into bite-size pieces and transfer to a large bowl, along with mayonnaise, onion, parsley, capers, lemon juice, salt, and pepper. Toss to combine, and chill before serving.