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Love & Best Dishes: Michael's World Famous Tuna Salad Recipe | How to Make Tuna Salad
Apr 24, 2022
Michael's World Famous Tuna Salad Recipe | How to Make Tuna Salad - You're in luck—today you can learn Michael Groover's tuna salad recipe, which he claims to be the best tuna salad recipe!
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Michael's World Famous Tuna Salad Recipe: https://www.pauladeen.com/recipe/michaels-world-famous-tuna-salad/
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Show More Show Less View Video Transcript
0:01
- [Michael] Hey y'all!
0:02
(Paula laughs)
0:03
I'm gonna make my world famous tuna salad
0:05
if Paula will allow me to do it
0:09
without too much instructions.
0:11
(food chopping sounds)
0:13
(Paula laughs)
0:14
- I don't tell you how to do your tuna.
0:15
- Oh, she does, she does.
0:17
First of all, I start with a tuna
0:20
that comes in a jar and I use,
0:22
normally I get the olive oil
0:25
but you can use you fresh tuna and cook it off,
0:31
or you can use tuna in a can
0:33
but if you want world famous
0:35
I'd suggest you do it like I did.
0:37
- So y'all, I didn't know when I went to the grocery store,
0:41
I didn't know if he bought the one in oil or water.
0:46
So I figured he might do it with water.
0:50
If he calls himself, you know, cutting back on--
0:54
- What I do, what I do--
0:55
- So I bought one of each for you.
0:56
- What I do is drain the oil off,
0:59
but I use a a good little bit of mayonnaise.
1:02
Some people don't like mayonnaise,
1:04
so then you could just leave the oil in
1:07
and it would make it a little easier
1:12
to mix together.
1:14
if you have some liquid in it.
1:16
That's what the tuna looks like,
1:18
see it's a filet in the jar,
1:23
see how good it looks.
1:26
- [Paula] And it's a little pricey,
1:27
but it sure is good.
1:31
- It's about seven bucks,
1:33
a little better than seven dollars a jar.
1:37
And there's a couple different types of it.
1:40
And that's the difference in the,
1:43
that's the difference in the oil and the water
1:47
- This is a good little bit drier.
1:51
And it's crazy, I buy it in big chunks and I break it up.
1:58
But that's part of my secret.
2:01
- What's that?
2:01
What's part of the secret?
2:02
- I can't tell you.
2:04
(both laughing)
2:08
- [Eddie] You'll have to watch the video.
2:09
- I know it'll be in a cookbook before you know it!
2:13
(everyone laughing)
2:15
for all my secret recipes
2:19
- I'll need to subscribe when I go watch it.
2:21
Don't I?
2:22
- That's right.
2:26
(Michael laughing)
2:27
- So anyhow, break it all up.
2:34
Then I have my sous chef over there fixing some--
2:39
- He makes me nervous
2:41
- Fixing some celery.
2:44
And I chop it real fine.
2:47
- All right, I'm gonna bring this to you
2:50
and see if that's fine enough.
2:53
- Yeah. That's good.
2:54
Good job.
2:55
- Yay.
2:56
And how about your onion?
2:58
How do you want those?
3:01
- It could be a little large than that, but not much.
3:02
Okay.
3:03
And would you like to scrape this off in there now?
3:06
- No. You just wait just you wait until I call you.
3:09
(Paula laughing)
3:10
(stove clicking)
3:16
Okay. Now
3:17
- I'm going be calling you.
3:20
- Okay. Put your knife down.
3:22
Come back over here.
3:23
- Okay. My nice day.
3:26
(Paula laughing)
3:27
- Okay. All right.
3:29
(Michael laughing)
3:30
You can put the celery in here.
3:32
- Well, that's what I just tried to do.
3:35
- [Michael] I wasn't quite finished yet.
3:36
- It was it's all on your time, isn't it?
3:40
All right, I'm not gonna assume that you--
3:43
- All of it.
3:44
- All of it?
3:45
All of it.
3:47
- Now I love the celery that's got the leaves on it.
3:51
- [Michael] Yeah, that's pretty good too.
3:53
- So I hope that that--
3:55
- Okay.
3:57
Now, what I wanna do is drain the--
4:03
- Half onion Michael, is that enough?
4:07
- Probably a whole one.
4:09
- Okay.
4:15
- Okay. Now I use Jill relish
4:19
and you have to drain the water out of it,
4:21
um the juice off here.
4:25
My hands are slippery.
4:27
- I have found Michael, when I moved to Savannah
4:31
you know the other side of the state,
4:33
now in Albany we always used a dill relish,
4:37
but I noticed when I moved to Savannah,
4:39
you need a little spoon.
4:41
But I noticed when I moved to Savannah
4:43
that over here people are into the sweet pickle relish.
4:50
I like dill relish
4:51
- Huh? I do too.
4:52
I do too.
4:54
I don't care for the sweet.
4:59
And I thought, well, that's so funny, you know
5:02
- Anyhow, you drain the juice off of the pickles.
5:05
Cause there's a lot of juice
5:07
and it'll make you tuna fish all really more liquid
5:12
than you want in your tuna.
5:14
- [Paula] Yeah.
5:16
- Although once you see
5:17
how much mayonnaise I'll put in it...
5:20
I could cut back that way maybe.
5:22
(both laughing)
5:24
- Listen, we're a perfect pair aren't we?
5:27
- Yeah.
5:31
But like I said, if you don't like the mayonnaise
5:33
you could have left the olive oil.
5:36
- If you don't like mayonnaise, don't make tuna salad.
5:38
- Well, you could have left the olive oil in there.
5:42
It'd be easier to choke down.
5:45
(Paula laughing)
5:50
- Oh my gosh.
5:52
And you know, some people like other things
5:58
that look like mayonnaise, but taste like terrible.
6:03
You know what I'm talking about?
6:05
- Yeah. I'm not real fond of that.
6:08
- Some people might use things like that.
6:13
- They've just never tasted mayonnaise.
6:16
- You know your daughter-in-law.
6:19
She would gag!
6:22
- Oh yeah.
6:23
She don't like it.
6:24
- Claudia wouldn't eat mayonnaise.
6:28
If she was dying, she wouldn't eat it.
6:32
She just doesn't like the texture.
6:35
Okay. How is this, Sir?
6:37
- That's pretty good,
6:38
for a beginner.
6:39
- Okay.
6:41
(Paula laughs)
6:41
- There you go.
6:42
Is, is that the right amount?
6:43
- Perfect.
6:44
- Okay, good.
6:45
That's the half of onion.
6:46
(Paula laughs)
6:48
- Yeah, let's do a half.
6:52
- [Paula] Good idea.
6:53
- Maybe I would use a whole one.
6:56
- [Paula] Good idea.
6:58
- All right.
7:00
I didn't measure this, but this is a good
7:06
How much dill is that Paula?
7:10
- How much dill?
7:12
- Yeah, if you had to measure it?
7:14
- Okay, let me see.
7:18
- [Eddie] Looks like a half cup.
7:19
- [Paula] About three table spoons.
7:21
- [Michael] Three table spoons?
7:22
- [Paula] Maybe.
7:23
- [Michael] It was that much in a jar.
7:24
- [Paula] Or four table spoons.
7:25
Oh my God!
7:27
- [Eddie] It looks like a half a cup.
7:28
- Yeah. Or least a heaping third of a cup,
7:33
because that's a lot of pick.
7:36
Right now I'm doing your eggs.
7:39
Now y'all I am steaming.
7:42
I'm steaming his eggs.
7:44
Because they're so hard to peel.
7:46
You see how those eggs are not down in the water
7:51
touching the water
7:54
I cook them over boiling water.
7:55
Cause they just peel so much easier.
7:58
If those eggs don't touch that water.
8:01
So hopefully they're done
8:03
but we'll see 'cause you were kind of rushing me on that.
8:06
But we'll see.
8:10
I want you to see how easy these eggs peel
8:16
because they were never submerged in water.
8:21
See that, you'll get a perfect boiled egg every time
8:24
Eggs are done!
8:26
- Would you like to chop 'em up for me?
8:28
- Yes. I would love to.
8:39
I would love to chop them for you.
8:42
- All right.
8:47
I just add a little pepper.
8:48
- I have to do this carefully.
8:49
- Not much, just a little bit.
8:51
- Okay.
8:54
Look at that perfect egg.
8:57
It doesn't even have, you know, when you boil eggs
9:01
and well, let me cut this
9:04
and I'll show y'all what I'm talking about.
9:09
When you boil your eggs and there's a brown circle.
9:14
A gray circle circle around.
9:16
- [Michael] That means you cooked them too much.
9:18
- [Paula] It's overcooked, but look,
9:19
that's a beautiful perfectly cooked boiled egg.
9:25
So there you go, Michael Grover.
9:30
- [Michael] Well, you can just throw it in there, like that.
9:32
- [Paula] Well normally I just squish 'em in my hands
9:37
but this is a little hot for me to do that.
9:39
So I just fork 'em.
9:43
- [Theresa] What would you normally do, Michael?
9:44
- I'd cut 'em with a knife.
9:47
That same knife you'd cut 'em in half with,
9:49
I'd keep on cutting.
9:50
(Paula laughing)
9:55
That's why mine's world famous.
9:57
- [Paula] Do you know what?
10:00
- What?
10:01
- I think you need to fire your sous chef.
10:04
- Well, I am.
10:05
I've got my feelers out looking for another one right now.
10:07
- Oh you are, okay good.
10:09
(Paula laughing)
10:10
Good luck!
10:13
Y'all apply at!
10:19
- So you may be getting a pink slip.
10:21
Once I find another one.
10:25
Okay. Now here.
10:27
- [Paula] Oh, I'm so scared.
10:28
- [Michael] Okay. Now here's the mayonnaise.
10:31
- [Eddie] Just a dollop?
10:32
(Paula laughing)
10:33
- [Michael] No, actually two of them dollops.
10:35
- [Eddie] Two dollops?
10:37
- [Michael] Two dollops.
10:44
- Well, once you taste it you'll realize
10:46
why I did it that way.
10:53
Okay.
11:03
I wish I had some lettuce or Romaine.
11:07
(spoon mixing)
11:16
Okay. You wanna mix it up really good
11:18
to get all that tuna.
11:22
- Your wish is my command.
11:25
- Is that Romaine?
11:27
- Yes. Isn't that what you asked for?
11:31
It's in our lettuce bag.
11:33
How's that?
11:36
To keep your lettuce fresh,
11:38
you'll want to just trim off that stem just a little bit.
11:45
Just like that to expose the new veins
11:48
and then run it under cold water.
11:52
And that way that head of lettuce can drink the water
11:57
and it will freshen it back up.
11:59
But this is, this is beautiful.
12:01
Cause I had just trimmed it and washed it.
12:06
- [Theresa] Where did you get your lettuce bag?
12:09
- You know, somebody gave this to me to Theresa
12:13
and it's called a salad sack and I love it.
12:20
"Launder your salad sack before using".
12:23
Okay. I did that.
12:26
But I just love it.
12:27
You put it in there and just tighten it up
12:30
and being a terry cloth it'll absorb the water,
12:36
you know, they are great.
12:40
- All right, would you like to taste it sous chef?
12:42
- I would love to.
12:43
All right.
12:44
Now you asked for lettuce.
12:45
Is there anything else you'd like, a cracker or anything?
12:50
- No, let's see what you brought.
13:01
- There's your spoon to...
13:03
- Okay.
13:05
- If you need a spoon.
13:09
You know what I add?
13:12
This is just personal thing is what I add.
13:16
I had our silly salt to my tuna.
13:21
- How silly?
13:26
Yeah, you can add anything you want.
13:31
It's not necessary.
13:34
Right? It's just necessary to add your lips
13:39
- Okay
13:48
(both chewing)
13:54
- Oh, divine.
13:59
(Michael laughing)
14:08
- I've never seen him make
14:10
that kinda face over anything I've ever cooked.
14:12
Ox tails, nothing.
14:15
Right? Show me that look one more time.
14:17
(Michael sighs)
14:18
(Paula laughs)
14:23
He's a goofball.
14:24
- You want some more?
14:26
- No thanks, I'm afraid I'll choke.
14:28
(Michael laughs)
14:29
It is delicious though.
14:30
No thank you.
14:33
- It really is.
14:35
- I will fix Eddie and Theresa.
14:39
- Sure.
14:40
- Some right?
14:42
Who would like some?
14:43
- [Theresa] I would, I love his tuna.
14:45
- [Eddie] Mm.
14:46
- It's cause it's world famous.
14:48
(laughing)
14:49
- [Theresa] What more could you want?
14:51
- Don't get no better sister.
14:57
There you go.
14:58
Ain't that a neat thing.
14:59
- In it's nice little lettuce boat.
15:01
- Eddie. Would you eat that?
15:04
- [Eddie] Sure.
15:04
- Oh, yay!
15:05
Look at all the takers.
15:12
- You want another bite?
15:13
- No, not right now I'm wanting to fix our team.
15:23
Okay. Eddie.
15:25
I did all that with my hands,
15:26
but you know, my hands are clean.
15:27
You seen me wash them 10 times.
15:32
- Yesterday.
15:38
- You know, lettuce is the easiest food to choke on
15:40
and you crack all your jokes
15:42
when I got a mouth full of lettuce.
15:45
I think it's a sabotage.
15:52
So that's it.
15:54
I hope that.
15:57
- Mmmmm!
15:58
(Paula laughing)
16:03
- You're so goofy.
16:05
(Paula laughing)
16:06
- [Theresa] And he is all your.
16:07
- And yes, he's all mine,
16:10
until he finds him another sous.
16:13
- That's right.
16:17
And I'm looking.
16:19
(everyone laughing)
16:21
- [Theresa] He's kidding.
16:23
- Bye y'all.
16:24
- Bye.
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