Шеф-повара единогласно выбрали тунец Genova в оливковом масле как лучший вариант для салата

The Best Canned Tuna for Tuna Salad, According to Chefs There are always a few cans of tuna in my pantry. It’s one of the ingredients I rely on for an easy lunch or dinner, whether I’m making sandwiches, pasta, or patties and burgers. Over the years, I’ve become particular about choosing the right type of tuna for what I’m making. One such example is tuna salad. It may seem a basic, everyday dish at first, but because tuna makes up most of what’s in the bowl, starting with a good can matters. I was curious if the professionals were as particular about canned tuna as I am, so I asked four chefs which one they like best for tuna salad. The Tuna Salad Experts - Trisha Pérez Kennealy: Owner and culinary educator at the Inn at Hastings Park in Lexington, Mass. - Casey Corn: Chef, food anthropologist, and host of Magnolia Network’s Recipe Lost and Found - Karen Tedesco: Former chef, cookbook author, and photographer at Familystyle Food - Rena Awada: Owner and certified nutrition coach at Healthy Fitness Meals The Best Canned Tuna for Tuna Salad With plenty of options lining the grocery store aisles, Genova is the one brand the chefs agreed on. Their specific product picks, however, revealed a subtle split. All four recommend Genova’s Yellowfin Tuna in Olive Oil, although Tedesco makes a nuanced case for the brand’s albacore in mayo-based salads. Regardless of variety, texture mattered most to all of the food pros. Awada likes that Genova’s firm, flaky chunks don’t become soft or mushy once they’re mixed with other ingredients. “It still retains some firmness and also blends well with the remaining components,” she says. Pérez Kennealy likes the firmer yellowfin because it “works very well with a mixture of vegetables.” She says the texture holds up alongside “hardy lettuce, peppers, chickpeas, cucumbers, and tomatoes.” Corn also appreciates the tuna’s flaky texture and what she calls “clean and excellent” flavor. Advertisement While Tedesco prefers the more tender, fattier yellowfin in vinaigrette-based salads, she specifically reaches for Genova’s albacore tuna, also packed in olive oil, for mayo-based salads. Its “chunky, steak-like flakes” pair especially well with creamy dressings, she says. Either way, she likes that Genova tastes like “pure” tuna without being overly salty or tinny. Oil-Packed vs. Water-Packed Tuna The chefs were less united on oil-packed versus water-packed tuna, especially for a classic mayo-based salad. Corn likes Genova’s oil-packed yellowfin, particularly when she’s adding tuna to a green salad, but prefers water-packed tuna for a classic tuna salad. “I love mayo, and prefer that to be my fat in a classic tuna salad,” she says. That said, if she’s using oil-packed tuna, she’ll just “add less mayo.” Tedesco prefers oil-packed tuna as water-packed holds onto moisture, and, in her view, the mayo “ends up watered down.” Awada, who also prefers the richness of oil-packed tuna, likes to drain some, then start with less mayo. Neither packing liquid is universally better—it simply changes how these chefs dress their tuna salad. Ultimately, the best can depends on the tuna salad you like to make. But if you want more substantial flakes, these chefs make a strong case for starting with Genova. Whichever can you choose, Tedesco offers one last tip: Taste the tuna first, then adjust the seasoning from there. Read the original article on Simply Recipes