Start off with fresh tuna. BFT will work too. But I prefer YFT.

Most of the time, when I clean my own fish, there are lots of scraps you can harvest. These make PERFECT pieces to make the salad out of. That way you leave your steaks alone.

BFT is another good choice, since you end up with 4 small loins out of it.

In a deep dish baking pan, cover the Tuna with Chicken Stock (I use concentrated chicken stock, and disolve it in warm water).

Add sliced lemons, 1 small sweet yellow onion, and some black pepper.

Put it in the oven at 350 degress for 35-45 minutes. Check the tuna as it nears 35 minutes. You just want it cooked through and through. Don't overcook it.

Drain the Chicken stock off the tuna, and let it cool to room temp.

Once cooled, I add:

1 diced apple
sweet relish
miracle whip
fresh garlic
3-5 fresh serrano peppers (de-seeded)
chopped pecans
dried cranberries
chopped red onion
a little salt if needed (the chicken stock is rather salty, so becareful with the salt)

Mix well, and adjust flavor to taste!

Very easy, and everyone seems to enjoy it.

Thanks for posting that! I heard good things from Randy about the tuna salad you brought on the G.E. I'm gonna have to try this out with some of my BFT.

Mike, i was just getting ready to send you a note to get this recipe...woohoo!

printed out and heading to buy the ingredients. Thanks Michael.


Joe

That looks like a good recipe. I do mine almost the same except I smoke the tuna instead of baking it. I add a little cyan pepper to spice it up.

I made a big batch last night and it was great. I made about 4 lbs and 3 people about finished it off. I could have added more pecans and relish, but other than that, I won't eat tunafish salad any other way. Thanks Michael,

Joe

Thanksfor posting that! I will be making some on monday!

Well I'll be, Michael I didn't know you were a gormet chef along with all your other talents. Mike.

Dang right you did--that stuff is da bomb! Thanks for posting the recipe, MB!

i made some last night but i modified a few things. i did not add the pecans or cranberries and used jalepeno peppers instead of the serano's. i also added a little horseradish mustard to the blend as well... everyone who has tried it wants me to make more so i guess i did ok with it...

Hey guys can you give me an idea of how much garlic and peppers to use? This will be my first time making it and I dont want to screw things up. Im going to use som BFT that I smoked.

It all depends on how much fish ya use. I just winged it. Started with the tuna and Mayo and then started adding to taste untill I got it where I liked it. I think I used about 3lbs of fish and added 2 tablespoons of chopped garlic. I think I cut up about 4 of the peppers, but I would have liked more. The rest I just started adding till is was right.

Joe

What Joe said

Adjust to taste. If you like a little more heat, add more peppers. BTW: I deseed the peppers I put in. Beautiful thing about making it, is you can always add more if it isn't enough. Just don't overdo it from the beginning.

I had the pleaser of meeting Mike yesterday. I had to drop my boat off for a small repair. We got to talking tuna and he happened to have some of this salad in fridge. Before he let me try a small bite he told me that after eating this I'll never want to eat tuna out of the can again. Oh my God was he right.
This was the best tasting tuna I ever had!

Thanks Mike!