Fourna Salad

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chewingthefat
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2011/03/30 12:54:26 (permalink)

Fourna Salad

I'm seriously thinking of adding Tuna Salad/sandwiches/subs to my menu. My tuna salad will be twice as good as anyone elses, hence the name fourna. I use solid white albacore in olive oil, a little Hellmans, fine chopped celery,, finely chopped onions, dill relish, Italian dressing mixed in, and capers. I'll put this on a bed of greens or an Amaroso roll with Iceburg lettice and tomatoes. What adjustments would you make to this ?
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    ann peeples
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    Re:Fourna Salad 2011/03/30 13:27:55 (permalink)
    I love that you are always thinking, ctf! In my opinion, I would skip the italian dressing. But than again, I havent tasted your fare....
    #2
    pnwchef
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    Re:Fourna Salad 2011/03/30 13:57:03 (permalink)
    Sounds like Umami, sour, sweet, salty, Bitter ??? make the greens bitter and tomatoes for the Umami....looks like your idea is very deep in thought.................
    #3
    joerogo
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    Re:Fourna Salad 2011/03/30 14:34:43 (permalink)
    chewingthefat, Simplicity is where it's at.
     
    Try using a very good EVOO, some chopped celery and a splash of balsamic vinegar.  Then, if you think it needs anything else, add the ingredients one at a time.  A small amount of white beans is a favorite of mine.  Or mash up some garbanzo's.  
     
    #4
    mar52
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    Re:Fourna Salad 2011/03/30 14:55:13 (permalink)
    Fourna?  
     
    I perfectly understand your implication but my mind is a naughty thing.
     
    You should add Kalamata olives and a little lemon juice and oregano while omitting the capers as Fourna is a place in Greece.  
    #5
    mar52
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    Re:Fourna Salad 2011/03/30 14:56:00 (permalink)
    Or leave it as it is as it sounds great.  
    post edited by mar52 - 2011/03/30 14:57:37
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    Michael Hoffman
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    Re:Fourna Salad 2011/03/30 15:25:37 (permalink)
    Ditch the celery, the lettuce and the tomato, and add some thinly sliced sharp provolone.
    #7
    fishtaco
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    Re:Fourna Salad 2011/03/30 15:27:23 (permalink)
    Point Loma Seafood in San Diego, made from fresh not canned tuna. That is a serious tuna fish sandwiich.
    #8
    Foodbme
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    Re:Fourna Salad 2011/03/30 15:28:12 (permalink)
    After reading all the Tuna Salad recipes on RF and other places, I think I'll write a cookbook - "101 Ways to Screw Up Tuna Salad"!!  " />" />
    post edited by Foodbme - 2011/03/30 15:29:34
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    Michael Hoffman
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    Re:Fourna Salad 2011/03/30 15:45:00 (permalink)
    Why do people say tuna fish? I've never heard anyone say sardine fish  or salmon fish or grouper fish or haddock fish.
    post edited by Michael Hoffman - 2011/03/30 15:46:01
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    DawnT
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    Re:Fourna Salad 2011/03/30 16:09:53 (permalink)
    Drop the Albacore and go with foodservice Skipjack in oil. It's much cheaper and tastes better. The Albacore has a mercury stigma for young children who would be more likely to order tuna. Keep your onion proportion very low and softened in oil. White pepper instead of black. Heavy mayo instead of stock Helmann's. small amount of Lemon juice or w/ grated zest if you want more lemon kick, not extra juice. Hold the dill relish. Use sweet relish as it's what most people expect nowadays. If you opt for a dill taste use fresh chopped. Consider adding hard boiled eggs or capers. If you have a vertical hobart disc chopper, finely slice the celery instead. Oh yeah, if you don't have a tuna press for the sink, you'll wish you did. I used to make up 1/2 pans of Tuna daily during the 70's for the next day. Still make a 66oz can every Sat. night for Sunday's kids lunch.
    #11
    chewingthefat
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    Re:Fourna Salad 2011/03/30 17:50:58 (permalink)
    This is just a thought, what do you think about a little pinch of Anchovy paste mixed in?
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    mar52
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    Re:Fourna Salad 2011/03/30 18:29:00 (permalink)
    Never mix your fishes.  
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    Michael Hoffman
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    Re:Fourna Salad 2011/03/30 18:35:29 (permalink)
    Anchovy paste goes with everything. I like it in my Wheaties and my Rice Krispies.
     
    Snap, Crackle and Yum! 
    #14
    DawnT
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    Re:Fourna Salad 2011/03/30 18:55:59 (permalink)
    mar52
    Never mix your fishes.  

     
    Good advise. If you add a small amount as in ceasar dressing it would be lost under the tuna. Enough to break through and you have a problem. It will make the tuna taste "fishy". Folks have judged tuna with the wivestale metric of being bad or spoiled if it tastes excessively fishy for a long time. Capers would be a better bet. Anchovy taste is extremely polar. Those who like it love it and those that don't hate it passionately. You're not going to find many women that appreciate the taste either unless they grew up with it. In my experience tuna salad is primarly a kid food. I don't get many adults asking for tuna and again, it's more often younger men and kids.
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    MellowRoast
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    Re:Fourna Salad 2011/03/30 19:44:26 (permalink)
    Chewy, I think your recipe sounds right on target, but I'm not sure about the Italian dressing.  However, if it works, it works.  If the dressing doesn't overpower the taste of the tuna (tuna fish), I'd say go for it.
    #16
    chewingthefat
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    Re:Fourna Salad 2011/03/30 20:21:30 (permalink)
    DawnT

    mar52
    Never mix your fishes.  


    Good advise. If you add a small amount as in ceasar dressing it would be lost under the tuna. Enough to break through and you have a problem. It will make the tuna taste "fishy". Folks have judged tuna with the wivestale metric of being bad or spoiled if it tastes excessively fishy for a long time. Capers would be a better bet. Anchovy taste is extremely polar. Those who like it love it and those that don't hate it passionately. You're not going to find many women that appreciate the taste either unless they grew up with it. In my experience tuna salad is primarly a kid food. I don't get many adults asking for tuna and again, it's more often younger men and kids.


    Dawn, do you know. what is the halfway point shelflife of tuna salad, I don't want to come anywhere near spoilage. walk in cooler @ 34-38 temp.
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    pnwchef
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    Re:Fourna Salad 2011/03/30 20:27:14 (permalink)
    When it smells like Anchovies, toss it
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    mar52
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    Re:Fourna Salad 2011/03/30 20:52:30 (permalink)
    Ho Ho Ho!  
    #19
    ann peeples
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    Re:Fourna Salad 2011/03/30 22:10:30 (permalink)
    I second the anchovy paste.....
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    DawnT
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    Re:Fourna Salad 2011/03/30 22:13:55 (permalink)
    Chewie, I PM'd you.
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    baileysoriginal
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    Re:Fourna Salad 2011/03/30 22:48:46 (permalink)
    Michael Hoffman

    Why do people say tuna fish? I've never heard anyone say sardine fish  or salmon fish or grouper fish or haddock fish.


    I'm assuming for the same reason they say hamburger meat - or deer meat.
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    Michael Hoffman
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    Re:Fourna Salad 2011/03/31 00:10:07 (permalink)
    baileysoriginal

    Michael Hoffman

    Why do people say tuna fish? I've never heard anyone say sardine fish  or salmon fish or grouper fish or haddock fish.


    I'm assuming for the same reason they say hamburger meat - or deer meat.

    I don't believe I've ever heard anyone use the term hamburger meat, and as for deer, well, there's deer hide, deer antler, but the meat is called venison.
    #23
    baileysoriginal
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    Re:Fourna Salad 2011/03/31 23:30:47 (permalink)
    Here in the wilds of of the Midsouth you'll hear the term hamburger meat often but when deer season arrives and the harvesting begins you'll not hear the word "venison" from anyone:  it's Deer Meat.
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    Michael Hoffman
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    Re:Fourna Salad 2011/04/01 09:40:51 (permalink)
    baileysoriginal

    Here in the wilds of of the Midsouth you'll hear the term hamburger meat often but when deer season arrives and the harvesting begins you'll not hear the word "venison" from anyone:  it's Deer Meat.

    Heck, in the wilds of New England, where I grew up we just called it chop meat. And I never hunt for deer meat. I always hunt for venison, whether here in Ohio, in Alabama, West Virginia, Kentucky, Pennsylvania, Texas -- wherever there are deer.
    #25
    DawnT
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    Re:Fourna Salad 2011/04/01 12:12:21 (permalink)
    I thought this thread was about Chewie's tuna salad?
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    Michael Hoffman
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    Re:Fourna Salad 2011/04/01 12:31:13 (permalink)
    Does thread drift bother you all that much?
    #27
    DawnT
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    Re:Fourna Salad 2011/04/01 12:41:22 (permalink)
    You guys are supposed to be helping out Chewie with his tuna meat sandwiches.
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    6star
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    Re:Fourna Salad 2011/04/01 12:52:11 (permalink)
    DawnT

    You guys are supposed to be helping out Chewie with his tuna meat sandwiches.

     
    Is that similar to hamburger fish or deer fish?
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    pnwchef
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    Re:Fourna Salad 2011/04/01 13:19:35 (permalink)
    What about, Lobster meat, shrimp meat, clam meat, Crab meat, Roadfood meet....Michael I used to live across the street from a market in BPT, we always ordered the ground hamburger as  "Chop meat" ...............
    #30
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