Chicken of the Sea tuna, the standard my whole life for tuna sandwiches and tuna casseroles, has a new product: no drain. I grew up on the oil-packed tuna, switched to the water-packed version as an adult to save calories, but am now an ardent fan of the no drain version.
I'll let you in on a little pet peeve of mine. You know how after chicken or tuna salad sits for a little while there's that sort of watery stuff in the bottom of the container that you have to mix back in. As much as my intellectual mind knows it's just the extra liquid from the tuna and what-not forming that, nothing bad at all, but my emotional brain always thinks "Ewwww." I know. It's a teeny tiny thing but it bugs me.
The No Drain tuna takes care of that problem. Even after sitting in the fridge for two days, the tuna salad I made with it was still nicely homogenous in texture, hearty to the bite, and with no weeping. I also liked that the flavors (mayo, mustard, pickle relish) I mixed in with it stayed very crisp and true, without getting watered down or needing extra spices to correct for the added mositure I don't always get completely drained out of the water or oil-packed tunas.
Chicken of the Sea No Drain Tuna--Definitely a thumbs up at our house! Can't wait to use it in the tuna casserole and other recipes.
Recipe after the click.
There are many wonderful tuna salad recipes that incorporate fruit, nuts, capers, onions, celery, green pepper, etc., but our house for an every day kind of lunch, we stick with the basics and let the tuna taste shine through.
Gene's Bachelor Days Tuna Salad for Sandwiches
Recipe by Gene Muse
- 2 small cans Chicken of the Sea No Drain Tuna
- 3 eggs, hard-boiled, cooled, and chopped
- 1 Tbsp mustard
- 2-3 Tbsp Hellman's Real mayonnaise
- 2 Tbsp sweet pickle relish
- Salt and Pepper to taste.
Mix all ingredients togetherr and chill for 1 hour.
Mmmmm....I couldn't wait until it was chilled or set up a plate to photograph--delish!