Giant Batch of Tuna Salad

I needed to make about 25 tuna salad sandwiches, so a large batch was in order. I was handed two 4 pound cans, and shown a walk-in cooler filled with all sorts of produce and condiments. Tuna salad making definitely scales up and down, so this will work with a much larger or smaller amount as well. I figured I would stick with the basics of great tuna salad: solid white Albacore packed in water, salt and pepper, chopped celery and lots and lots of mayonnaise. Since I didn't perform the actual sandwich making part of the process, I can't say exactly how far this batch went, but it seemed likely there would be plenty, and I was able to snack to my tuna lovin' heart's content.

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Step 1: Open Cans.

Having an industrial grade can opener is not necessary, but sure makes it feel super pro! Any size can and/or can opener will do. A true tuna lover will find a way inside, and a true tuna hater will look on in amazement.

zanbowser says: Nov 24, 2007. 9:19 PM

Don't forget a teaspoon or two (for a batch that big, probably 3 or 4) of white vinegar or white cooking wine! Then, your spices and veggie flavours will marinate with the tuna and moisture (mayo or water or oil - whatever is your fancy) and make everything a much better blend. Being a Marylander, and a true Baltimoron, I always chuck in a small handful of Old Bay as well!

LingCullen in reply to zanbowserJan 5, 2012. 2:07 PM

or pickle juice!!

amy (author) in reply to zanbowserNov 19, 2010. 2:04 PM

My mom used to add white vinegar and sugar- perfect bland of sweet, tart and, of course, fishy.

walk-in cooler says: Mar 16, 2008. 9:55 PM

Mmm, that does look good! I hope my walk-in cooler has those fixins too.

amy (author) says: Aug 14, 2006. 1:32 PM

my 1st carefully crafted response comment didn't take, so here goes another attempt:
um, yeah!

I normally make a few ounces at a time size batch, and it was particularly rewarding to cook for friends on a show site:

http://srl.org/shows/sanjose/