Watch the full deli series: th-cam.com/play/PL0QyikC1o6v2h_olrbRl-0IKULHotqe3h.html&si=l1wshd45RWia-V7w. You all loved the NY deli chicken salad, so I thought the tuna salad would be a great one to share as well. Make sure to refrigerate overnight before eating! That is the single most important thing with this or any deli salad. If you like these NY deli recipes and want more, let us know below! Thanks for liking our videos and sharing our family table each week.
I always thought of them as Kaiser rolls. Same thing without the poppy seed was a “bulky roll.” If they are fresh and not stored in plastic bags they have a crisp crust and are often called hard rolls, depending on the part of the country you are from. Great for hot pastrami sandwiches & the like!
Kid knows his food, too. His comments are always detailed and on-point. He gives a legitimate opinion. Only one place I can think where he comes by all of that.
The kid is so honest, he kills me! I really like the demonstration of wrapping a sandwich in what I believe is either parchment or wax paper. Great job.
Yes indeed, that was a nice touch. So much better than just lobbing it into a cheap plastic sandwich bag. That was great to learn that technique used in deli's.
Your channel is one of the few that absolutely nails it. The video the sound, the light background music instead of the annoying music that everybody else plays everything 100% perfect. Thank you so much!
Thank you for sharing this recipe. I often wonder how to make tuna salad taste better. I am a cook working in a care home in England, I have made your potato salad, coleslaw and they love it. The beef pot roast lunch was a blast, I put it as our international cuisine. Thank you so much again.
@@tonyawhitten5199oh my… thank you! I live in northern Maine and my first job (15 yrs old in 1979), I worked at an Italian family who were from NYC. We sold pizza and subs. I’ll never forget the very first time I ate one of their subs. THE most amazing sandwich I’d ever eaten up until that point, or since. Quality meat, cheese and vegetables are a given, but I’ve always stood by the fact that the cubed pickles were the best part of the sandwich. They make a difference that I’ve never understood. I never fail to put pickles on my homemade subs, but I think of those cubed pickles every.single.time. Thx!
@@tonyawhitten5199I tried the cut dill cubes instead of sweet pickle cubes and I ended up thinking the tuna salad was to sour tasting. Ended up having to add a big spoonful of miracle whip to sweeten the whole thing up
Also agree with him 100%, too. Regular tuna sandwiches are better than tuna melts. There's the rare occasion I want a tuna melt, but for an everyday sandwich, just mayo, lettuce and tomato and you're golden. Also personally, I like putting chopped up pickles in my tuna mix. Adds so much with the flavor and texture.
Toronto here..we serve our tuna melts open faced with a nice sharp cheese. Whole thing goes in the oven for cheese to melt and tuna to warm Bread is lightly pre toasted. True melt experience and very delicious.
Working with an International Master Chef, we always placed our #10 cans in a strainer in the sink and then take the tuna in a handful and squeeze as much of the juice as you can from the tuna then flake it into the bowl that we would then add the dressing mix(mayo etc). That way the tuna is way dry and will absorb the mayo etc.
Part of the appeal of your videos is your son is comfortable giving his honest opinion-- even when he doesn't care for something. It gives more credibility to his higher scores. The sandwich looks great, by the way.
Agreed. I was going to say the same thing. I appreciate you creating the space for your son to be honest and also appreciated your transparency because this is how things go down in real families all over the world. Great recipe!
I really don't care if your son likes things or not. My critic is my husband. And he is a pita. And of course if I like things. I am cooking for our taste. Thank you for all of your good deli salads. I have tried many and they do taste like delis we had in NY and NJ. Also many of your Italian dishes are like the restaurants there. We don't have any really good delis in FL. Or they open and don't stay in business for a long time. Some of the local Italian restaurants - and there are many of them, are just ok. They try to do "high end" food and charge for it. But they could not compete with the ones up north. BTW I buy tuna in olive oil. That is the type we like the best. Try it.
Agreed on the boiled eggs. I use at least a couple of them for 5 cans of tuna. I don't think I remember her using mustard, but my grandmother would put apples in hers. And chopped walnuts or pecans. I'll have to give the mustard a try.
I made this recipe a few days ago. My wife grew up in Long Island and she thought it was no different from what she got from the deli - reminded her of her childhood! Best recipe!!
And obviously you did not grow up "in" Long Island LOL just kidding. This looks good, I'm tryin it myself! I've never seen this video channel before. I love the honest non scripted review.
I can't wait to make this! I love the idea of relish because I don't have to chop pickles! One thing to mention is that albacore tuna is known to have three times the amount of mercury in it than the regular smaller tuna. Look it up!
l made this last weekend! I cook for my parents, and they actually REQUESTED it on toast for dinner!!! I love that it's made mostly with pantry ingredients I normally have already. IT IS ESSENTIAL that you leave it overnight for the flavours to meld together..
Legit. This is very close to how we made our Tuna for 40 years. I grew up in a Deli in Flushing. Also I have kids now and they too tend to prefer the simpler sandwich. Really appreciate that you even showed how the sandwich is wrapped.
I grew up eating my favorite tuna salad from a deli in Flushing on the corner of Kissena Blvd. and Cherry Avenue. The wonderful German owner told me his secret was using fresh lemon juice and when I make it my family loves it.
I made this tuna exactly the way you showed it on the video and brother, it was a hit! I served the first batch to my in-laws and wife and everyone had seconds and it was gone. I’ve made tuna salad a million times in my life and it’s always great but your recipe and preparation is EPIC! Thank you!
sounds good when i was young they made a italian tuna in a deli great i had a friend in school he ate tuna toast w celery in 2 places subway is plain and you add to kit they dont give food
I couldn’t believe soy sauce would be good but what a difference! It gives it a carmelie umami depth. I know - it’s only tuna salad, but try it. Great addition!
In the 70's I loved tuna melts, now I love cold tuna sandwiches with lots of celery. My secret is to get tuna packed in oil not water and drain it good then use Hellmans mayo in a small amount just to bind it. I just made some last week and on a toasted brioche bun with lettuce and tomato I was in food Nirvana heaven!
yep, oil packed tuna makes a world of difference, i looked for that immediately in video, and then scrolled immediately down for comments about oil v water packed
Really enjoyed this 😊 First time ever seeing one of your videos. I actually prefer a regular tuna salad sandwich too over a "melt" and I think it's because the cheese throws it off a bit to me but I love it on toasted bread like that too. 😋
I though I knew how to make Tuna Salad, but, y'all this Tuna Salad is tha BEST I have made. The tips about crumbling the tuna as fine as you could and draining the crap out of it ARE ON POINT ! THANKS ! ! !
Made this recipe yesterday/today. My husband raved about it. Definitely a game changer to thoroughly drain it and breaking it up by hand. Now I’m off to try the chicken salad recipe.
Love the touch about the granite. I told my daughter to get off the radiator because it was fixed to take her weight into account. When I returned to the room she and the radiator had to the floor with delicately held pipes to the wall. Love the tuna..gorgeous.
Luckily for me I don't watch anything on my dedicated cooking show/craftstmanship/gardening channel during the day. I come here at night after i'm done eating and I'm just drinking tea. I think it keeps me in a more objective mood so I'm not drooling the whole time 😂
I'm sitting here thankful that I bought an 8 pack of white tuna recently. I make 2 batches, one for me with Hellmann's and one batch for my wonderful starter* husband with Miracle Whip. I definitely err on the side of extra onions and celery in my batch and no relish. His batch has everything as long as the relish is sweet and not dill. No tuna melts in this house. I'm still mad at McDonald's for putting cheese on their fish sandwich. Yuck. We've been married for 48 years, I renew his contact every year.😅
@@RolloTonéBrownTown haha ayy man i love that set up, im kinda similar interns of the relaxing evenings with a cup of black tea and some specific videos to fit the mood, but definitely not as organized as you with separate accounts, i jus have the one that has a mash of cooking, gardening, carpentry, reviews, politics, travel, and comedy all in one jumble lol. im curious, how old are you man ?
Starkist “solid white albacore” is exactly like what “chunk light” used to be. “Solid White “ used to be like a dense tuna steak and there was very little water (or oil) in the can. I always preferred it packed in oil - it had so much more flavor and way better texture, but always press it down hard to drain for either.
So enjoyed watching you put this together! I lived in New York City for 12 years --- where, as you know, there's a deli on every corner. I especially loved the tuna at the Carnegie Deli. This brings back fond memories! I'm gonna use your recipe and techniques! Thanks much!
Gotta love James the taster who could not stop eating the melt that was not his favorite. Used to like tuna sandwiches from a work cafeteria, chef confided he added a dash of curry to the mix; it provided an extra dimension to the flavor. Thanks for sharing.
Now I'm craving tuna salad. This is how we always made the tuna salad, put it on regular white bread and not with cheese, but the melt sounds so good. Tuna salad was very popular back in the day, haven't had it for a long time, now I have to.
Golly, I have been doing the tuna melt all wrong. I toast the bread with butter on both sides, then spread with good tuna salsd, then grate fresh cheddar on top and run under the broiler til bubbly and brown. Oh well, live and learn. I loved how you taught us to wrap the sandwiches. I'm gonna do this for picnics. Enjoyed your tutorial. Catch ya next rime.
I was born in Brooklyn and raised on Long Island, so Deli food is one of the things I miss along with local pizzeria slices. I still make my own tuna salad on rye bread, with Hellman's Mayo and Walmart New York Rye Bread, which is not bad at all. Since I have spent almost 20 years of my life in Asia since I left New York in 1975, I have come to appreciate Wasabi. I now combine Hellman's with Wasabi Mayo for my tuna salad. If you want to add something exotic to your Deli choices, give the Wasabi Mayo a try.
That sounds like a great idea. I'm gonna try that for sure. Olive oil in the tuna salad has been a game changer for me. I also like sriracha to get it a bit spicy. But putting chili in it somehow doesn't feel right. The wasabi could be the perfect thing.
VERY well done! Introducing James brings the video presentation to a whole new level of fun and enjoyment! Didn't expect that surprise. Way to go kid! And is that Mom in the background?
At last!!! YES! To make great tuna you have to mash the tuna meat into almost a "tuna mousse"! Being a NY'er and massive lover of everything NY Deli-ish (worked in a few deli's in my time as well); I don't think I've ever gotten a tuna sando or sub in my many many yrs.
I put the cans of tuna in the fridge before mixing. I squeeze the water out, then push it through a strainer before mixing to get it really “dry”. Mom always used sweet pickles, finely diced and a bit of pickle juice according to taste, as well as lemon. I have a great lemon tree-squeeze lemons and freeze them in ice cube trays, then put the frozen cubes in ZipLock bags. I then have fresh lemon all year long. (You can do this w/oranges, etc. too). Yummy! ❤
Originally from NJ, as a kid growing up & when my parents got food from the deli, I always loved deli tuna sandwiches - on Jewish rye. I now live out in the Rockies and it is HARD to find rye, and next to impossible for Jewish rye as a choice out here. I totally can picture you as the guy behind the deli counter knowing his trade and turning out 10/10 sandwiches every time & fast too, like in a NY minute. Saying that with great respect. NYC is a tough town to gain respect. I can tell you earned it.
I’m a NY’er living in AZ and I used Hellmann’s mayo my whole life. When food prices went through the roof, I switched to Dukes because it was much cheaper (On sale) and I’ve never looked back. It is so much better in my opinion.
As a kid back in the 1960's I used to live in Far Rockaway. I remember my mom taking me to one of those Automats that were common in NYC. One of my favorite things to get was a tuna fish sandwich, so its taste is something I can still remember. This recipe brought back so many memories when I tasted the result. I've made it several times now and have enjoyed it each time. I haven't made the grilled tuna sandwich yet, cause the salad is truly outstanding. Thank you so much for posting this recipe!
I watch for the recipes and stay for the good parenting. It's been cool to see James become more assertive as you've been doing these videos longer. It's nice to see the little guy grow up while also getting some good recipes to try.
I add a little lime to tuna salad. It adds a brightness to it, I love it. Thanks for making a video about deli tuna salad. We love our deli's tuna salad and always wondered why it was so much better than mine.
Great idea. That’s not the only reason to refrigerate the salad though; it’s also to allow any excess moisture to seep out so you know whether to add cracker crumbs, and also to allow the flavors to marry and intensify 👍
I’ve always served it open face. I don’t eat out especially at delis or enjoy anything prepared by someone else. (I know I know pain in butt😂) At 72 I don’t think I’ll change 😂 oh and you eat it with a knife and fork as well. The layers of the sandwich are actually heated under the broiler or oven individually - so there’s no sliding involved lol 😂 tuna, tomato and melted cheese are all warm on buttered toasted bread and INFINITELY better than anything from the deli. I thank you for telling us the most important part: refrigerate overnight ❤ thanks! 🙏🏼 you can’t rush perfection! New subscriber here! Love the channel. You guys are a great duo! ✨🕊️💚☘️💚🕊️✨
if I could give a "PERFECT DAD" award to just one father out there, this guy would be it. Bravo my friend, you achieved what most fathers want to achieve, but the hustle and bustle for most fathers does not allow them even a minute to excersise these precious moments in time.
James absolutely I hear your Long island accent as I from West Hempstead Nassau County!! best Deli and diner haven in the world!! Huge fan and have made your receipes as I so remember growing up thanks for sharing....Just subscribed!!
I used to make my tuna salad sandwiches with either finely chopped dill pickles or sweet pickle relish depending on my mood, but now more often out in some Dijon mustard and chopped Kalamata olives in a sort of sakad Nicoise style. (Fir those who like hard boiled eggs (I do not) some chopped eggs can be added.
My family's version of a Tuna melt is open-faced. We eat them with a knife and fork. I am intrigued by the idea of adding soy sauce to the mix, and will definitely try that. Another family favourite is open-face grilled cheese. Once the basic sandwich comes out of the oven, we add toppings like crisp bacon, sliced tomato and sweet onion. So good!
Open face sandwiches are good in general. Especially if you're not making some super loaded 800 calorie authentic deli sandwich or whatever. You dont always need two slices of bread!
I made the recipe today as given and it is too salty for my taste. I used low sodium soy sauce. I wondered if 1/2 teaspoon celery salt would be enough.
Just made the deli Tuna salad. It is now in the fridge, so I don’t have an opinion yet as to it’s taste. I do have a tip for you though. I used my Potato ricer to remove all of the liquid in the cans of tuna. Worked like a charm. I will be surprised tomorrow morning if there is liquid in the salad. Will get back to you on taste and whether or not it was worth it to drain the tuna this way. Thanks so much. Former New Yorker now living in Virginia and missing those delis.
I love the relationship and chemistry between you and your son it's awesome and I can tell your son has lot's of respect for you it's awesome and I admire it!🙂🙏💯
Tuna salad without dill or dijon mustard? {clutch pearls} The interaction with James is priceless - dad is craving his son's praise, quickly followed by "James will you get off the granite counter."
Deli tuna salad doesn't usually have those ingredients. Think of when you go to a sandwich shop. I make my homemade tuna much different, but I also like the tuna when I order a hoagie/ sandwhich at the Deli. Glad I can make it at home!.
Great video! In my household we used India relish in our tuna salad. Sometimes it's hard to find but worth it. Because it's not sweet you probably don't need to add soy sauce.
Years ago I moved from New York to Virginia. My first experience at a bakery was when I asked for a dozen hard rolls. The woman was very offended and let me know that "we only sell fresh rolls!". 😂 Love your channel; it makes me homesick.❤
I feel your pain…I have been a VA resident now for 50 years and while we have many fine things and many fine reasons for living here, it is one of my great sorrows that the VA and DC deli game is so poor here. So poor…it’s chain restaurant hell here for as far as the eyes can see and with that comes zero pride in local people serving locals from locally owned establishments in the great traditions of the NYC delis.
James is a tough critic. TUNA MELT fan right here. I LOVE the melty cheese and lots of butter in the pan, both sides toasted nice and golden brown, with a nice layer of melted butter. I'm going to use this recipe and tweak it with butter and more toasted. Great recipe.
My way would make all the connoisseurs cry. I hate tuna, so I mix in either a ton of Duke's or (gasp) Miracle Whip and a ton of dill pickles. Then, I either eat it cold, or add cheese, and heat it up on toast. I can't taste the fish at all, and it only takes about 10 minutes to make. Obviously, I drain the water from the tuna first, though.
My mom taught me the secret of the sweet relish when I was a kid, and I've learned over the years that lots of people when they're making their tuna salad mix don't realize or know about it. They know about the onions and the celery and the pepper and maybe the soy sauce, but the sweet relish is missing from their mix. It really adds that dash of contrast that the more core and traditional ingredients like pepper or soy sauce do not.
@@sanpuru1969 When she made a sandwich for a school lunch, my mom did the same. Just tuna, mayo, relish and maybe some pepper. But when she made it for a party or a bigger group she added the onions and the celery. I knew other kids who had one or two of these different ingredients, but they never did the relish, which seemed to be the thing my mom did differently than theirs.
I grew up on Long Island in the 1970’s. My mother and Aunts were from Queens. They took these sandwiches very seriously and made amazing chicken and tuna salads. I think the chicken was the same as you’ve already made. But my mother always swore by a splash of vinegar in her tuna salad. I love it that way to this day. It might have been an early 20th century thing. She told me that’s how my grandmother made it and everyone else in her world back when she was young in the 30’s and 40’s.
Queens native here, also grew up in the 70's. My aunt had a deli in the Gramercy section in the City and one version of the tuna salad used vinegar and a touch of MSG - "Accent" on the grocery shelves.
I remember seeing accent in pantries or on the shelf as a kid and never knew what that stuff was.... Lol. There was another earlier commenter mentioning using a little lemon, so that's the same direction as the vinegar... Makes sense to balance the fat in the mayo.
Your wife & son are eating like royalty, imo. There are few attributes more attractive than a partner with a penchant for cooking and feeding their loved ones as well as this channel. You are a rockstar of culinary! 😎
James is dead on. Leave the cheese off, but definitely give me the crunchy lettuce to balance the creamy smoothness of the tuna salad. Every tuna sandwich I ever ate had lettuce on it.
James is just being truthfully honest. B/C he mentioned putting lettuce on the tuna sandwich. Myself I put sliced tomatoes 🍅 w/ lettuce (n) sliced cucumbers or my pickles on the side. The sliced breaded pickles or dill pickles enhance the flavor of any sandwich 😋 😋 😋 ❤❤❤😊
Wow, my cat somehow knew what was on the screen. He watched this episode so intently. I love tuna melts like him. But tuna salad is just as good. I'm definitely giving this a shot. Live in MD now from NY, and none of the deli stuff is the same.
I like my tuna salad with finely diced onion, celery, mayo, a little lemon juice, and a pinch of tarragon. I don't think I've ever ordered a tuna salad sandwich in a deli. I'll have to try your version. Your recipes are always delicious.
I squeeze the juice out of the family size and med size tuna packs through a strainer. I chop up two dill pickles, two garlic barrel pickles, and a quarter of a white onion. Put in about half to three quarters cup of Hellmann's. Maybe a little celery salt. Mix it up well. Eat.
Watch the full deli series: th-cam.com/play/PL0QyikC1o6v2h_olrbRl-0IKULHotqe3h.html&si=l1wshd45RWia-V7w. You all loved the NY deli chicken salad, so I thought the tuna salad would be a great one to share as well. Make sure to refrigerate overnight before eating! That is the single most important thing with this or any deli salad. If you like these NY deli recipes and want more, let us know below! Thanks for liking our videos and sharing our family table each week.
Hey, are those rolls what I've always called Kaiser rolls? If not, what's the difference between them?
@@a2ndopynyn That is what I know them as.
Had to laugh when you mentioned ‘Miracle Whip’ . My wife made a batch of tuna salad with that stuff . It was vile .
I always thought of them as Kaiser rolls. Same thing without the poppy seed was a “bulky roll.” If they are fresh and not stored in plastic bags they have a crisp crust and are often called hard rolls, depending on the part of the country you are from. Great for hot pastrami sandwiches & the like!
I like your videos. I would swap MSG for soy sauce though, MSG is more common in delis, no?
Kudos to the taste tester. It takes cojones to be honest with your dad at any time, but especially on video.
Kid knows his food, too. His comments are always detailed and on-point. He gives a legitimate opinion. Only one place I can think where he comes by all of that.
I think he really adds to the video in a very fair and balanced way
yup
That builds character.
The kid is so honest, he kills me! I really like the demonstration of wrapping a sandwich in what I believe is either parchment or wax paper. Great job.
Yes indeed, that was a nice touch. So much better than just lobbing it into a cheap plastic sandwich bag. That was great to learn that technique used in deli's.
I used relish and the jalapenos in a jar with a squeeze of lemon juice, Hellman's, garlic powder, thinly sliced almonds. So delish.
Your channel is one of the few that absolutely nails it. The video the sound, the light background music instead of the annoying music that everybody else plays everything 100% perfect. Thank you so much!
Agreed!
I agree! Can’t deal with annoying background music on tutorials!! But his is smooth!
Thank you for sharing this recipe. I often wonder how to make tuna salad taste better. I am a cook working in a care home in England, I have made your potato salad, coleslaw and they love it. The beef pot roast lunch was a blast, I put it as our international cuisine. Thank you so much again.
Best tip? Use dill cubes instead of sweet cubes. It is so much better.
❤❤❤❤❤I worked in a care home for years, love this comment. The food where I worked was horrid. Jim's food has to be a delight!
@@tonyawhitten5199oh my… thank you! I live in northern Maine and my first job (15 yrs old in 1979), I worked at an Italian family who were from NYC. We sold pizza and subs. I’ll never forget the very first time I ate one of their subs. THE most amazing sandwich I’d ever eaten up until that point, or since. Quality meat, cheese and vegetables are a given, but I’ve always stood by the fact that the cubed pickles were the best part of the sandwich. They make a difference that I’ve never understood. I never fail to put pickles on my homemade subs, but I think of those cubed pickles every.single.time. Thx!
Put vinegar and lemon in with the mayo. Lots of pickles. The acid really softens the fish flavour.
@@tonyawhitten5199I tried the cut dill cubes instead of sweet pickle cubes and I ended up thinking the tuna salad was to sour tasting. Ended up having to add a big spoonful of miracle whip to sweeten the whole thing up
I agree with your son! And I’m 82. Regular tuna sandwich with crispy lettuce is #1!
eat it twice a day for the rest of my life and be happy!
Now i like lettuce on my melts... Best is adding some Tuna salad on a BLT in my view.. LOL
Your taste tester adds value to the video. I like the honesty of his views.
Also agree with him 100%, too. Regular tuna sandwiches are better than tuna melts. There's the rare occasion I want a tuna melt, but for an everyday sandwich, just mayo, lettuce and tomato and you're golden. Also personally, I like putting chopped up pickles in my tuna mix. Adds so much with the flavor and texture.
Yea, its a hassle trying to get the cheese involved. I like the idea of lettuce, a massive melted cheese sandwich seperate would be the go.
Toronto here..we serve our tuna melts open faced with a nice sharp cheese. Whole thing goes in the oven for cheese to melt and tuna to warm Bread is lightly pre toasted. True melt experience and very delicious.
Hot tuna 🤢
I'd use gruyere cheese.
Some diners in NY will do a melt open face… it isn’t unheard of… but he is doing deli, so it has to end up in a bag.
@@HansDelbruck53as a NYer Ill tell you, there isn’t a piece of Gruyère in any NY deli.
@@AdventureOtaku Toronto uses a sharp cheese. I'd use gruyere.
He is a TRULY smart kid… extremely articulate with a keen sense of evaluating good cooking process.
Working with an International Master Chef, we always placed our #10 cans in a strainer in the sink and then take the tuna in a handful and squeeze as much of the juice as you can from the tuna then flake it into the bowl that we would then add the dressing mix(mayo etc). That way the tuna is way dry and will absorb the mayo etc.
So?
Great tip!
Great tip! 😊
@@daveklein2826Feel better.
It's how my country-ass mam-maw always did it, too. Drain it dry, get the biggest bowl and a fork, and mash/shred it to fiber.
James is a tough critic. Every cooking channel should have their kids taste their food. That's the real test of quality.
he is a very good food educated child, not the regular brat !
I don’t consider a 12 year old to be an expert.
Not too sure about that! When my boy is hungry he will eat about anything!
Exactly! Your taste buds aren’t fully developed at 12.
Thanks!
Part of the appeal of your videos is your son is comfortable giving his honest opinion-- even when he doesn't care for something. It gives more credibility to his higher scores. The sandwich looks great, by the way.
The way the Son ate it, I'd say he liked it.....🤣 good job Son & Dad....
Agreed. I was going to say the same thing. I appreciate you creating the space for your son to be honest and also appreciated your transparency because this is how things go down in real families all over the world. Great recipe!
I really don't care if your son likes things or not. My critic is my husband. And he is a pita.
And of course if I like things. I am cooking for our taste.
Thank you for all of your good deli salads. I have tried many and they do taste like delis we had in NY and NJ. Also many of your Italian dishes are like the restaurants there. We don't have any really good delis in FL. Or they open and don't stay in business for a long time. Some of the local Italian restaurants - and there are many of them, are just ok. They try to do "high end" food and charge for it. But they could not compete with the ones up north.
BTW I buy tuna in olive oil. That is the type we like the best. Try it.
It's so cute how dad gets excited when James gives a good rating. love watching you guys!
Yep, it is.
lettuce yes!
In the south we add chopped boiled eggs and a bit of prepared mustard, just a bit.
Agreed on the boiled eggs. I use at least a couple of them for 5 cans of tuna.
I don't think I remember her using mustard, but my grandmother would put apples in hers. And chopped walnuts or pecans.
I'll have to give the mustard a try.
Love chopped eggs, too💛
I have always added a few dashes of hot sauce and some creamed horseradish as well.
I don't use mustard but definitely use boiled egg!
Ditto
I made this recipe a few days ago. My wife grew up in Long Island and she thought it was no different from what she got from the deli - reminded her of her childhood! Best recipe!!
And obviously you did not grow up "in" Long Island LOL just kidding. This looks good, I'm tryin it myself! I've never seen this video channel before. I love the honest non scripted review.
I love that the kid knows what he likes and is comfortable saying so. Nicely done, gentlemen.
They make a great team!
That’s funny. You ever meet a kid around New York that is afraid to tell you their opinion? 😂😂😂
I would also like lettuce instead of cheese
Tuna salad on a Kaiser roll Yum 😋
I can't wait to make this! I love the idea of relish because I don't have to chop pickles! One thing to mention is that albacore tuna is known to have three times the amount of mercury in it than the regular smaller tuna. Look it up!
l made this last weekend! I cook for my parents, and they actually REQUESTED it on toast for dinner!!! I love that it's made mostly with pantry ingredients I normally have already.
IT IS ESSENTIAL that you leave it overnight for the flavours to meld together..
Legit. This is very close to how we made our Tuna for 40 years. I grew up in a Deli in Flushing. Also I have kids now and they too tend to prefer the simpler sandwich. Really appreciate that you even showed how the sandwich is wrapped.
I grew up eating my favorite tuna salad from a deli in Flushing on the corner of Kissena Blvd. and Cherry Avenue. The wonderful German owner told me his secret was using fresh lemon juice and when I make it my family loves it.
Your son is so articulate and honest, I love it. His comments are great. 😊
I remember sitting on the counter tops too. It is so funny because when you grow up the desire to sit on the counter goes away.
Yeah, he liked the tuna so much. I’ll try it because of that.
Why will James not be there for a very long time? I like his reviews.
as qualified as rfk jr to be head of US Department of Health and Human Services, ...
I made this tuna exactly the way you showed it on the video and brother, it was a hit! I served the first batch to my in-laws and wife and everyone had seconds and it was gone.
I’ve made tuna salad a million times in my life and it’s always great but your recipe and preparation is EPIC! Thank you!
Just a few drops of fresh lemon juice makes a world of a difference.
Yeah, I just made a batch with lemon zest, green onion, and dill. Then gave it a day in the fridge to marinate. Was the best I'd ever had.
I’ve been adding a splash of pickled jalapeño juice and minced pickled jalapeño
Capers, caper juice, lemon zest, shallot, pepperoncini, pepperoncini juice FTW
sounds good when i was young they made a italian tuna in a deli great i had a friend in school he ate tuna toast w celery in 2 places subway is plain and you add to kit they dont give food
I add chop up boil eggs 😊
I couldn’t believe soy sauce would be good but what a difference! It gives it a carmelie umami depth. I know - it’s only tuna salad, but try it. Great addition!
In the 70's I loved tuna melts, now I love cold tuna sandwiches with lots of celery.
My secret is to get tuna packed in oil not water and drain it good then use Hellmans mayo in a small amount just to bind it.
I just made some last week and on a toasted brioche bun with lettuce and tomato I was in food Nirvana heaven!
@zepG absolutely! Love that oil packed tuna and can use less mayo that way!
Nom nom!
yep, oil packed tuna makes a world of difference, i looked for that immediately in video, and then scrolled immediately down for comments about oil v water packed
It is amazing how much flavour can come out of something seemingly so simple.
That's how they do pan bagnat
So cute as he was eating the sandwich as he was saying he doesnt like tuna melts. Made me smile.
Really enjoyed this 😊 First time ever seeing one of your videos. I actually prefer a regular tuna salad sandwich too over a "melt" and I think it's because the cheese throws it off a bit to me but I love it on toasted bread like that too. 😋
The seeded Rye bread with the Tuna is perfect. it blends in with the flavor.
Just made your recipe as instructed. It turned out perfect! This was my first time making any kind of "salad", and my wife and I love it! Thank you!
I though I knew how to make Tuna Salad, but, y'all this Tuna Salad is tha BEST I have made. The tips about crumbling the tuna as fine as you could and draining the crap out of it ARE ON POINT ! THANKS ! ! !
Enjoying your channel. I’m a homesick New Yorker🙂. Your son is sweet. I always rely on my grandson to give me honest reviews of my cooking.
It's a shame NY has changed so much.
Made this recipe yesterday/today. My husband raved about it. Definitely a game changer to thoroughly drain it and breaking it up by hand. Now I’m off to try the chicken salad recipe.
Love the touch about the granite. I told my daughter to get off the radiator because it was fixed to take her weight into account. When I returned to the room she and the radiator had to the floor with delicately held pipes to the wall. Love the tuna..gorgeous.
You're a monster for dropping this video just in time for lunch. That looks incredible!
Luckily for me I don't watch anything on my dedicated cooking show/craftstmanship/gardening channel during the day. I come here at night after i'm done eating and I'm just drinking tea. I think it keeps me in a more objective mood so I'm not drooling the whole time 😂
I'm sitting here thankful that I bought an 8 pack of white tuna recently. I make 2 batches, one for me with Hellmann's and one batch for my wonderful starter* husband with Miracle Whip. I definitely err on the side of extra onions and celery in my batch and no relish. His batch has everything as long as the relish is sweet and not dill. No tuna melts in this house. I'm still mad at McDonald's for putting cheese on their fish sandwich. Yuck.
We've been married for 48 years, I renew his contact every year.😅
@@RolloTonéBrownTown haha ayy man i love that set up, im kinda similar interns of the relaxing evenings with a cup of black tea and some specific videos to fit the mood, but definitely not as organized as you with separate accounts, i jus have the one that has a mash of cooking, gardening, carpentry, reviews, politics, travel, and comedy all in one jumble lol. im curious, how old are you man ?
Starkist “solid white albacore” is exactly like what “chunk light” used to be. “Solid White “ used to be like a dense tuna steak and there was very little water (or oil) in the can. I always preferred it packed in oil - it had so much more flavor and way better texture, but always press it down hard to drain for either.
I dont notice the difference between water and oil much at all. All I know is that using tuna with oil is 10x messier.
Which tastes fishier? Oil or water. I add lemon to help but never know which type to get. Mostly, I just don't eat it
Albacore is crap. Skipjack is best
I'll take Costco's Kirkland tuna any day over everything else. They also actually a can full of tuna in their cans.
@@KathyW5 albacore is junk. Skipjack is real tuna
So enjoyed watching you put this together! I lived in New York City for 12 years --- where, as you know, there's a deli on every corner. I especially loved the tuna at the Carnegie Deli. This brings back fond memories! I'm gonna use your recipe and techniques! Thanks much!
Gotta love James the taster who could not stop eating the melt that was not his favorite. Used to like tuna sandwiches from a work cafeteria, chef confided he added a dash of curry to the mix; it provided an extra dimension to the flavor. Thanks for sharing.
Yes on the curry it really is better.
@@ruthwest1459 I'd agree with that too..... Must give it a whirl. (Shall not be bothering with that "American Cheese" though. Yuk!)
Now I'm craving tuna salad. This is how we always made the tuna salad, put it on regular white bread and not with cheese, but the melt sounds so good. Tuna salad was very popular back in the day, haven't had it for a long time, now I have to.
Me too ✋️
Love me some fesh tuna salad 😂
I always add a hardboiled egg. It's crazy how amazing that addition makes.
Yep, all I ever use is tuna, celery, egg, and mayo. Maybe a little lemon juice...
@@Plainview200 no lemon juice but onion is essential.
Yep. Diced egg in chicken salad too 🤍
Onion willmake it spoil faster ,and it tends to stink when it oxidises@@HowardLevin
Nonsense.
Plaid man, I am so happy when you share your culinary expertise in areas other than Southern Italian. Thanks again.
Golly, I have been doing the tuna melt all wrong. I toast the bread with butter on both sides, then spread with good tuna salsd, then grate fresh cheddar on top and run under the broiler til bubbly and brown. Oh well, live and learn. I loved how you taught us to wrap the sandwiches. I'm gonna do this for picnics. Enjoyed your tutorial. Catch ya next rime.
Chef, I'm from Philadelphia. It is mandatory to sprinkle in a few potato chips right before you eat it. Glad I subscribed.
I tried that too but the potato chips get soggy right away and makes them taste stale inside sandwich
Man, I just love this channel... it's just so wholesome with the kid and the wife.
I was born in Brooklyn and raised on Long Island, so Deli food is one of the things I miss along with local pizzeria slices. I still make my own tuna salad on rye bread, with Hellman's Mayo and Walmart New York Rye Bread, which is not bad at all. Since I have spent almost 20 years of my life in Asia since I left New York in 1975, I have come to appreciate Wasabi. I now combine Hellman's with Wasabi Mayo for my tuna salad. If you want to add something exotic to your Deli choices, give the Wasabi Mayo a try.
That sounds like a great idea. I'm gonna try that for sure. Olive oil in the tuna salad has been a game changer for me. I also like sriracha to get it a bit spicy. But putting chili in it somehow doesn't feel right. The wasabi could be the perfect thing.
Walmart bread and bakery cookies are fantastic
I love the entrance, 😂😂😂
Let’s go Strong Island!!😂
VERY well done! Introducing James brings the video presentation to a whole new level of fun and enjoyment! Didn't expect that surprise. Way to go kid! And is that Mom in the background?
At last!!! YES! To make great tuna you have to mash the tuna meat into almost a "tuna mousse"! Being a NY'er and massive lover of everything NY Deli-ish (worked in a few deli's in my time as well); I don't think I've ever gotten a tuna sando or sub in my many many yrs.
Please, will you show us how to make the classic New York Deli Reuben?
Yes!
I put the cans of tuna in the fridge before mixing. I squeeze the water out, then push it through a strainer before mixing to get it really “dry”. Mom always used sweet pickles, finely diced and a bit of pickle juice according to taste, as well as lemon. I have a great lemon tree-squeeze lemons and freeze them in ice cube trays, then put the frozen cubes in ZipLock bags. I then have fresh lemon all year long. (You can do this w/oranges, etc. too). Yummy! ❤
Originally from NJ, as a kid growing up & when my parents got food from the deli, I always loved deli tuna sandwiches - on Jewish rye. I now live out in the Rockies and it is HARD to find rye, and next to impossible for Jewish rye as a choice out here. I totally can picture you as the guy behind the deli counter knowing his trade and turning out 10/10 sandwiches every time & fast too, like in a NY minute. Saying that with great respect. NYC is a tough town to gain respect. I can tell you earned it.
I live less than 100 miles from New York City and I can't find a hard roll to save my life
I’m a NY’er living in AZ and I used Hellmann’s mayo my whole life. When food prices went through the roof, I switched to Dukes because it was much cheaper (On sale) and I’ve never looked back. It is so much better in my opinion.
Same here
NYer here. I love the tang of Dukes, but it’s hard to find here. It does give the tuna a distinctively different flavor.
It's cheaper for a reason.
Wow, looks great! Never thought this would be so sophisticated. Gonna give this a go!
Love the wrapping trick !
Posted just in time for lunch here in Scotland! Thanks for the inspiration! 🏴
You know it's good food when there's Scots in the comments.
@@AldoMate just means they’re not eating Scotch food… 🤣
As a kid back in the 1960's I used to live in Far Rockaway. I remember my mom taking me to one of those Automats that were common in NYC. One of my favorite things to get was a tuna fish sandwich, so its taste is something I can still remember. This recipe brought back so many memories when I tasted the result. I've made it several times now and have enjoyed it each time. I haven't made the grilled tuna sandwich yet, cause the salad is truly outstanding. Thank you so much for posting this recipe!
I watch for the recipes and stay for the good parenting. It's been cool to see James become more assertive as you've been doing these videos longer. It's nice to see the little guy grow up while also getting some good recipes to try.
I really appreciate the overnight in the frig tip!
Also store it in a draining bowl overnight
I add a little lime to tuna salad. It adds a brightness to it, I love it. Thanks for making a video about deli tuna salad. We love our deli's tuna salad and always wondered why it was so much better than mine.
Props to the "no bias" kid as the taste tester. Told it like it is. 👍
He shares my assessment, I just can't get with heated tuna fish under any circumstances! Melted cheese with tuna is a resounding NO for me😖
I always put my canned tuna in the fridge so when I'm going to make tuna sandwich it's already cold. (am I a weirdo...lol)
I’ve been doing that for years. 👍
No, you’re not a weirdo! Just someone who knows what they like!
That’s Genius! I’m going to start doing that 👍🏻
I just did that an hour ago!
Great idea. That’s not the only reason to refrigerate the salad though; it’s also to allow any excess moisture to seep out so you know whether to add cracker crumbs, and also to allow the flavors to marry and intensify 👍
I’ve always served it open face. I don’t eat out especially at delis or enjoy anything prepared by someone else. (I know I know pain in butt😂) At 72 I don’t think I’ll change 😂 oh and you eat it with a knife and fork as well. The layers of the sandwich are actually heated under the broiler or oven individually - so there’s no sliding involved lol 😂 tuna, tomato and melted cheese are all warm on buttered toasted bread and INFINITELY better than anything from the deli.
I thank you for telling us the most important part: refrigerate overnight ❤ thanks! 🙏🏼 you can’t rush perfection!
New subscriber here! Love the channel. You guys are a great duo!
✨🕊️💚☘️💚🕊️✨
if I could give a "PERFECT DAD" award to just one father out there, this guy would be it. Bravo my friend, you achieved what most fathers want to achieve, but the hustle and bustle for most fathers does not allow them even a minute to excersise these precious moments in time.
So so happy to see James!!! He’s the expert!
is james the son and wife camera nice
James absolutely I hear your Long island accent as I from West Hempstead Nassau County!! best Deli and diner haven in the world!! Huge fan and have made your receipes as I so remember growing up thanks for sharing....Just subscribed!!
I used to make my tuna salad sandwiches with either finely chopped dill pickles or sweet pickle relish depending on my mood, but now more often out in some Dijon mustard and chopped Kalamata olives in a sort of sakad Nicoise style. (Fir those who like hard boiled eggs (I do not) some chopped eggs can be added.
My family's version of a Tuna melt is open-faced. We eat them with a knife and fork.
I am intrigued by the idea of adding soy sauce to the mix, and will definitely try that.
Another family favourite is open-face grilled cheese. Once the basic sandwich comes out of the oven, we add toppings like crisp bacon, sliced tomato and sweet onion. So good!
Open face sandwiches are good in general. Especially if you're not making some super loaded 800 calorie authentic deli sandwich or whatever. You dont always need two slices of bread!
I made the recipe today as given and it is too salty for my taste. I used low sodium soy sauce. I wondered if 1/2 teaspoon celery salt would be enough.
I also do it open-faced, also good to add under the cheese before melting: jalapeno, Greek olives, or marinated artichoke hearts- yum!
Try Worcestershire sauce instead of the soy :)
Just made the deli Tuna salad. It is now in the fridge, so I don’t have an opinion yet as to it’s taste. I do have a tip for you though. I used my Potato ricer to remove all of the liquid in the cans of tuna. Worked like a charm. I will be surprised tomorrow morning if there is liquid in the salad. Will get back to you on taste and whether or not it was worth it to drain the tuna this way. Thanks so much. Former New Yorker now living in Virginia and missing those delis.
My wife's dad worked for Duke's down here in SC. I'm a native of upstate NY and managed to convert her to Hellmans.
For those west of the Rockies and (somehow) didn’t know already, Hellman’s is Best Foods
I love the relationship and chemistry between you and your son it's awesome and I can tell your son has lot's of respect for you it's awesome and I admire it!🙂🙏💯
Tuna salad without dill or dijon mustard? {clutch pearls} The interaction with James is priceless - dad is craving his son's praise, quickly followed by "James will you get off the granite counter."
I've not added mustard and mine is bomb❤❤❤
Deli tuna salad doesn't usually have those ingredients. Think of when you go to a sandwich shop. I make my homemade tuna much different, but I also like the tuna when I order a hoagie/ sandwhich at the Deli. Glad I can make it at home!.
#msbee5183 clutching your pearls made me laugh out!❤❤
Dill pickle relish is what I use, never sweet relish. Sometimes I’ll add a bit of dill pickle juice to it, too. Yum!
I thought everyone added boiled eggs. 😅😅
Crazy how James is growing up right before our eyes. I swear I was watching this channel 10 minutes ago when he was still a lil nugget
Great video! In my household we used India relish in our tuna salad. Sometimes it's hard to find but worth it. Because it's not sweet you probably don't need to add soy sauce.
James takes a stand on his reviews, good for him!!
You can also take a few sprinkles of mesquite liquid smoke and add to the tuna before you add the mayo.
seems this channel is doing well
Years ago I moved from New York to Virginia. My first experience at a bakery was when I asked for a dozen hard rolls. The woman was very offended and let me know that "we only sell fresh rolls!". 😂 Love your channel; it makes me homesick.❤
I feel your pain…I have been a VA resident now for 50 years and while we have many fine things and many fine reasons for living here, it is one of my great sorrows that the VA and DC deli game is so poor here. So poor…it’s chain restaurant hell here for as far as the eyes can see and with that comes zero pride in local people serving locals from locally owned establishments in the great traditions of the NYC delis.
I, too, feel you guys pain - I moved to NC no hard rolls or if you can find them, very early at a bakery
James is a tough critic. TUNA MELT fan right here. I LOVE the melty cheese and lots of butter in the pan, both sides toasted nice and golden brown, with a nice layer of melted butter. I'm going to use this recipe and tweak it with butter and more toasted. Great recipe.
I work in a deli for a very long time. And all I got to say is to each his own. Make it the way you like.
Perfectly said!
How do you make it? I put tuna, sweet relish and mayonnaise 😋😋
@ericacruz8261 like you only I add celery and a little ranch dressing.
My way would make all the connoisseurs cry. I hate tuna, so I mix in either a ton of Duke's or (gasp) Miracle Whip and a ton of dill pickles. Then, I either eat it cold, or add cheese, and heat it up on toast. I can't taste the fish at all, and it only takes about 10 minutes to make. Obviously, I drain the water from the tuna first, though.
Your son is such a bonus! He’s adorable and he knows what he likes. 👍
After watching 3 of your videos I just had to subscribe. Just love the honesty of your taste tester.
Toasted tuna , dill pickles in the salad with lettuce , my fav !
My mom taught me the secret of the sweet relish when I was a kid, and I've learned over the years that lots of people when they're making their tuna salad mix don't realize or know about it. They know about the onions and the celery and the pepper and maybe the soy sauce, but the sweet relish is missing from their mix. It really adds that dash of contrast that the more core and traditional ingredients like pepper or soy sauce do not.
Funny, the tuna salad I grew up eating was always tuna, mayo, and diced sweet pickles -- no onion or celery.
@@sanpuru1969 When she made a sandwich for a school lunch, my mom did the same. Just tuna, mayo, relish and maybe some pepper. But when she made it for a party or a bigger group she added the onions and the celery.
I knew other kids who had one or two of these different ingredients, but they never did the relish, which seemed to be the thing my mom did differently than theirs.
May i ask what ingredients the relish, is cooked?
I love your videos. My son loves a good tuna melt so I'm gonna give this a go. Awesome content
Thanks very much! Hope you and your son enjoy it!
This is the tuna salad recipe I’ve been searching for my whole life! I always wondered how to get it to taste like the deli version! Thank you!
I wonder if we'll get shrimp salad on the channel soon? I hope so. These deli recipes are outstanding!
Made this today. Turned out fantastic. Great recipe!
I like your son's critique of each sandwich to the point of looking forward to it. 😊
Loved James' review! gotta love the honesty of kids! great job James!
I'm born and raised New York but since I moved to the south, I LOVE Duke's mayonnaise now!
Me too! Grew up in Chi-town on Hellmann's but am now a Dukes convert after living a stint in Florida.
I like Kraft mayonnaise. I never understood why people love Duke's so much.
Dukes is better than Hellmanns
I like kraftmayo and Dukes
@@geezermann7865
Not
I grew up on Long Island in the 1970’s. My mother and Aunts were from Queens. They took these sandwiches very seriously and made amazing chicken and tuna salads. I think the chicken was the same as you’ve already made. But my mother always swore by a splash of vinegar in her tuna salad. I love it that way to this day. It might have been an early 20th century thing. She told me that’s how my grandmother made it and everyone else in her world back when she was young in the 30’s and 40’s.
Queens native here, also grew up in the 70's. My aunt had a deli in the Gramercy section in the City and one version of the tuna salad used vinegar and a touch of MSG - "Accent" on the grocery shelves.
I remember seeing accent in pantries or on the shelf as a kid and never knew what that stuff was.... Lol. There was another earlier commenter mentioning using a little lemon, so that's the same direction as the vinegar... Makes sense to balance the fat in the mayo.
Pickle juice could easily work in place of the vinegar.
@@bethdavis6863 I always do that
Respect to granny! She's absolutely right.
Your wife & son are eating like royalty, imo.
There are few attributes more attractive than a partner with a penchant for cooking and feeding their loved ones as well as this channel.
You are a rockstar of culinary! 😎
OMG! Your judge didn't even want a tuna melt! That is a riot!!
Didn't want it, but takes it out of DAD'S hand and it's all gone🤣
@@AAPSG Bahahahahahahaa!! I know it tasted great!
This is the best recipe for tuna melt that I have ever tasted in my life. It is fantastic! Thank you so much.
Your family is so respectful and cute. A good team!
James is dead on. Leave the cheese off, but definitely give me the crunchy lettuce to balance the creamy smoothness of the tuna salad. Every tuna sandwich I ever ate had lettuce on it.
James is just being truthfully honest. B/C he mentioned putting lettuce on the tuna sandwich. Myself I put sliced tomatoes 🍅 w/ lettuce (n) sliced cucumbers or my pickles on the side. The sliced breaded pickles or dill pickles enhance the flavor of any sandwich 😋 😋 😋 ❤❤❤😊
@@kathykatherine874 Good on James for having healthy tastes. In my younger years I'd of only acknowledged the cheese.
A tuna melt has cheese. Hence why it's called a melt lol without the cheese what's melting?
Im gonna try hellmans. I fell in love with dukes. ❤😊🎉thank you kindly.
Wow, my cat somehow knew what was on the screen. He watched this episode so intently. I love tuna melts like him. But tuna salad is just as good. I'm definitely giving this a shot. Live in MD now from NY, and none of the deli stuff is the same.
I like my tuna salad with finely diced onion, celery, mayo, a little lemon juice, and a pinch of tarragon. I don't think I've ever ordered a tuna salad sandwich in a deli. I'll have to try your version. Your recipes are always delicious.
I use tarragon too, and everything but the lemon. I’ll try adding that. The zest might be good also. And fresh cracked black pepper- that’s a must!
Tarragon spot on.
I was always scared to order tuna salad from a deli. 😅 It’s just something I’d rather make myself.
I squeeze the juice out of the family size and med size tuna packs through a strainer. I chop up two dill pickles, two garlic barrel pickles, and a quarter of a white onion. Put in about half to three quarters cup of Hellmann's. Maybe a little celery salt.
Mix it up well. Eat.
Have not tuned in in awhile James is really maturing! Thanks for the recipe.
😂😂😂 James as he shoveled the sandwich I like a lot of your tips in this video thank you