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

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kollel wife

Tue, Mar 03 2015, 12:06 pm

What brand type of tuna should I use and what can I add?

Should I put it in the food processor to get a good texture?

Recipes please?

ra_mom

Tue, Mar 03 2015, 12:10 pm

Secret is breadcrumbs. Use 6 oz dagim chunk lite tuna, drain, mash very well with fork, add 3 tbsp each mayo and breadcrumbs and continue mashing.

lkwdlady

Tue, Mar 03 2015, 12:15 pm

use your food processor

be generous w/ the mayo.

add onion powder, garlic powder and a drop of lemon pepper spice if you have

stores probably use tuna packed in oil -- I never buy that and my tuna comes out very good.

The texture can only be obtained with the food processor.

sunflower919

Tue, Mar 03 2015, 12:23 pm

Someone once told me the takeout places use extra heavy mayo. I have no way of verifying whether this is true or not, but that would explain why I can never really get the taste right What

SS6099

Tue, Mar 03 2015, 12:31 pm

I love Bagel Nosh tuna! They put vegetables in, though I wish I'd have the recipe too Smile

kollel wife

Tue, Mar 03 2015, 12:42 pm

Thank you very much!!!!!!!!!!

heidi

Tue, Mar 03 2015, 12:46 pm

Onion and celery mashed in food processor till pretty fine. Add tuna and mayo and process till very smooth.

Hashem_Yaazor

Tue, Mar 03 2015, 12:46 pm

I don't like a lot of takeout places that rely on mayo.

The best tuna that I've ever had is from the local bagel store I grew up in. I don't know the exact recipe (they made it in huge bulk), but it is like this:
Use white albacore tuna drained from its water and flake all the chunks apart. Add some grated carrot and finely diced celery. Sprinkle in some onion powder, seasoned salt, and white pepper (I use black though). Mix. Add a little mayo to hold it all together, and mix well. Let sit in the fridge for the flavors to blend.

Last edited by Hashem_Yaazor on Tue, Mar 03 2015, 7:35 pm; edited 1 time in total

Scrabble123

Tue, Mar 03 2015, 12:49 pm

Put on gloves and mix the tuna by hand. It improves the texture and really makes it good, and yes, I can tell the difference.

greenfire

Tue, Mar 03 2015, 12:58 pm

if you want the best texture - use a hand mill

they might use a meat grinder in industrial places

MiracleMama

Tue, Mar 03 2015, 5:53 pm

ra_mom wrote:

Secret is breadcrumbs. Use 6 oz dagim chunk lite tuna, drain, mash very well with fork, add 3 tbsp each mayo and breadcrumbs and continue mashing.

I never heard of breadcrumbs in tuna. Curious, does anyone else do this? When I order a scoop of tuna salad in a restaurant (or eat it anywhere for that matter) I always assume I am eating something low-carb.

ra_mom

Tue, Mar 03 2015, 5:57 pm

MiracleMama wrote:

this is done at most commercial places. I don't know about bagel nosh specifically.

FYI, my nutritionist says bought tuna salad is one of the worst things on the menu and most people think it's one of the healthiest items on the menu.

mirror

Tue, Mar 03 2015, 6:05 pm

I like chopped celery in tuna.

relish

Tue, Mar 03 2015, 6:13 pm

I got my tuna very close to the bagel nosh style. Used hand blender for short time, too long and you mess it up
Mayo
Tuna
Very finely chopped
Onions
Celery
Carrot

And experiment.

I would also leave overnight. Flavor intensifies.

newmother

Tue, Mar 03 2015, 6:52 pm

Most stores use breadcrumbs which means that there is yoshon tuna and non yoshon tuna. Also there are distributors that make tuna and sell it to a number of bagel stores in the Brooklyn area (both of these points were told to me by someone working in kashrus)

MiracleMama

Tue, Mar 03 2015, 7:07 pm

Wow, I never knew this. Guess I'm done eating tuna out.

shmoopy

Tue, Mar 03 2015, 7:09 pm

Years ago I was told that the secret to Bagel Nosh tuna is Crisco!

seeker

Tue, Mar 03 2015, 7:10 pm

ra_mom wrote:

That is not good news :-(

MiracleMama

Tue, Mar 03 2015, 7:10 pm

I really shouldn't eat in restaurants at all.

Hashem_Yaazor

Tue, Mar 03 2015, 7:37 pm

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

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