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How can I make tuna that tastes like takeout (eg Bagel Nosh)
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ValleyMom




 
 
    
 

Post Tue, Mar 03 2015, 5:41 pm
IF you are interested look at the nutritional facts for a (treif) Subway tuna sub and a turkey sub- you will be shocked at the difference in fat and calories.

I'm pretty sure kosher tuna at a restaurant is just a fattening.
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naomi2




 
 
    
 

Post Wed, Mar 04 2015, 5:57 am
carrot
celery
pickle juice-lots
solid white tuna
mayo-lots
in the blender, voila!!
it thickens in the fridge overnight
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pause




 
 
    
 

Post Wed, Mar 04 2015, 7:02 am
MiracleMama wrote:
shock

I really shouldn't eat in restaurants at all.

For someone who is health conscious, that should be the obvious first thing to go. Even when I order the healthier options, I assume it's all junk.
ValleyMom, it's not about calories.
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Mevater




 
 
    
 

Post Mon, Aug 29 2016, 6:08 am
Those who tried adding bread crumbs, is that the magic ingredient? Ive heard the same from others too, but I never did it.
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PinkFridge




 
 
    
 

Post Mon, Aug 29 2016, 6:26 am
Hashem_Yaazor wrote:
I just got a copy of America's Test Kitchen cookbook, and actually read what they said about tuna salad this afternoon. They were very adamant to use white albacore, flaked well (I also agree with scrabble about using hands), and drained well. Season, and only after that, add the mayo. So I guess my bagel store is doing something right Very Happy


I know this is an old thread, and I haven't got to page 2 yet to see why it was revived. But I have to ask: do you think Chris Kimball was trying to effect kosher takeout tuna?
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