Tuna salad is an age-old lunchtime classic. Avoid these mistakes to ensure that your recipe comes out flavorful, moist, and ...

No one likes room-temperature tuna salad, so you should let it chill in the fridge for at least 15 to 20 minutes until it's ...

Hard boil your eggs, then peel and chop them. Small dice your onion, pickles, and celery. Drain your tuna. To drain tuna, cut the can lid with the can opener then turn upside down and squeeze the ...

For the best flavor and texture, we recommend using tuna packed in olive oil. Be sure to drain the tuna well before adding it to the salad. Here are a few tips to keep in mind when trying this ...

Use a paper towel to remove any remaining moisture. Mix the sliced kimchi with the kimchi seasoning ingredients. Drain the ...

Drain, and set aside ... Reduce oven to 200 degrees, double-checking the temperature with a thermometer. Coat the tuna with olive oil, and season with salt and pepper. Place in an oiled, 2 ...

2. Open can and drain liquid while holding back tuna with spoon. The liquid will not be used. 3. Finely chop thin green onion. Cut shiso leaves in half lengthwise, stack them up and cut into fine ...