Andy Makes Tuna Salad | From the Home Kitchen | Bon Appétit

it's very good and now it is it's very delicious i'm like i'm just very happy i think this is my favorite tuna salad [Music] ever i'm andy rarigani today i'm going to be making a tuna salad but also has some crispy chickpeas in there and also some fresh greens a recipe that i was making all the time during the summer that eventually became a recipe that's in our march issue out now so first off we're going to crisp some chickpeas one can of chickpeas a little bit of a rinse get that starchy salty liquid out i want to have control over the salt okay we'll let that drain next we're going to add three tablespoons extra virgin olive oil let that heat up until it slides nicely i'm gonna add the chickpeas chickpeas that are already cooked from the can they go straight into the pan with olive oil i'm just seasoning up with salt and pepper today but you could add all kinds of different spices cumin coriander some dried chili works really well i came up with this recipe because i just needed a bigger daytime meal that kept me fueled for a while and i made it once for the two people that i'm quarantining with and they loved it and so i just kept on making it over and over and it's also very easy so i didn't mind making it all the time you're gonna see the skin start to kind of crack and shrivel that's good you could definitely do this with with other beans i like chickpeas probably the most i find it the easiest it's like there's certain pantry items that i have canned chickpeas is definitely part of that and also canned tuna i've enjoyed a tuna casserole before and developed one for ba first recipe i developed for ba true story shocking i'm gonna just season these up with some black pepper i like a lot of black pepper one of my favorite spices see how much they've darkened and they've shriveled up they've become crisp and a little bit more salt it should be golden brown i could take them a little bit longer than a few minutes but this is uh looks good to me i sometimes add a little bit of garlic at the end but today we're keeping it fairly simple [Music] okay so our chickpeas are cooling i'm gonna take a shallow lid this is a little bit too big so i don't need all of this i'm gonna go a little bit smaller this is a good shallot you know how i know because the papery skin really adheres to the flesh it doesn't want to come off this is technically one shallot it was one shallot and now it's two shallots some people would say that it's one shallot i am not one of those people i'm just gonna do a fine dice a brunoise as the french would say you don't have to you could leave it in rings you could do it however you want me look i did the zoom in and everything no you know why you know why because i don't have my knife with me a little rusty just like my father says if you don't use it you lose it so i'm gonna add the shallots to a large mixing bowl even this is probably a little bit heavier than i would usually go but it's fine i won't leave your breath too bad i'm gonna add one tablespoon red wine vinegar you could use white wine vinegar or rice vinegar any of those vinegars work i'll let that soften for a bit with a bit of salt i don't always add mayonnaise but i do think you need it here it just gives the tunis out a little bit of a creamy factor the dressing isn't going to be super thick and dijon mustard dijon mustard is going to add a little bit of heat and tang definitely has some good acidity a little bit more salt again lots of pepper like a lot of pepper in this and then i'm going to just mix this up it's going to have texture because of the shallots and the pepper but it is kind of a loose creamy dressing that already tastes really good a little bit of bite for the mustard in the shallots good acidity i would like to put this it's almost like a mustardy cold puave sauce i would put this on like a steak or actually this would be really good first from cocktail i'm taking one tuna water pack if you want oil packed that's fine just go for a good quality tuna so i'm going to just pop that open i'm going to drain this i want to get as much moisture out see you see how long i'm draining and then i'm gonna dump it over here you could use a fork totally okay with that i'm gonna actually take my whisk i tend to do this and just smash up the tuna whatever tuna you get there's enough like kind of luscious tangy fatty dressing that's going to kind of bring life to that canned tuna canned tuna is just to me even when it's really good quality like very dry and i'm like crave a glass of water right after so with this i just ensure that the tuna is nicely dressed not overly dressed though i don't want it oozing any kind of of the dressing which is like a pet peeve of mine it should just kind of hold together it depends some people like a little bit more coarse some people want to really mash it up into like taste like i am not that type this probably needs a little bit of salt too it's so good you don't even need to do anything else with this you really don't i'm going to add my crispy chickpeas i'm going to take you can use bib lettuce i love bib lettuce or any kind of leafy green i'm using just red endive because they're a little bit more sturdy you could leave them just like this like little cups um or today if you're like me you just want to change it up i'm going to go at a slight diagonal just pop them out like this let's change up the slice today or like why don't we wear another sweatpants like you know what i mean i'm going to add some parsley i actually just like simplicity of the grass-ness you get from parsley you could add tarragon you can add another tender herb that you like but i think parsley and tarragon work best it's like a fistful of greenery like a garden in your mouth next i think is what makes this dish extra special pickled chilies you could get away with just adding dried chili flakes or taking fresh chilies and slicing them up and adding some vinegar and adding that to the dish peppercinis i love i would just like throw them in whole or like coarsely chopped these i think are gonna be quite spicy so i'm gonna try them so let's see they're spicy they're very spicy i'm gonna add three chilies next i'm gonna add a little bit of zest so it adds brightness and add some acidity a floral note very very nice a little bit of salt because the greens need salt everything else has been salted i'm gonna add my remaining two tablespoons oil the juice of half a lump the tuna is dressed but you want some lemon juice for the chickpeas and the grains typically i would use my hands but because of the tuna it's a little messy am i organized ben i think i think i'm clean i remember every time i back-to-back oh but that's oh no no no no no no no no i always had a clean station but we had to clear our entire station for back-to-back chef i just found it a little bit of an inconvenience to clean my entire station when i needed to use it it was that no no it was always cleaned up anyways [Music] and now we play there's a lot going on here it's very textured there's a lot of texture between the chickpeas and the greens and the parsley some heat acidity it's very simple and very satisfying i'm going to give it a try it's very good and now it is it's very delicious i'm like i'm just very happy and it's not because it's really my first meal of the day we have so much texture and a little bit of heat from the chilies and lots of black pepper and acidity from both the lemon and vinegar i think this is my favorite tuna salad ever i knew this was a special thing when i made it for someone that i care about and became their favorite you guys should make it let me know if you have questions and you can find the recipe out in the march issue now well what i typically listen to it's billie holiday aretha franklin sometimes janet miss jackson i financed it diana ross i mean i also there's people that i know i want to listen to but i know like the house would not would be annoyed if i played on like metallica or janice joplin or uh i'll put listen to led zeppelin zeppelin i think is always good cooking music yeah now i'm just getting nostalgic

Channel: Bon Appétit

Views: 202,948

Keywords: from the home kitchen, andy baraghani, andy, andy bon appetit, andy makes, andy makes tuna, andy tuna salad, andy makes tuna salad, tuna salad recipe, make tuna salad, making tuna salad, how to tuna salad, how to make tuna salad, easy tuna salad, best tuna salad, andy tuna, tuna salad bon appetit, tuna salad crispy chickpeas, tuna bon appetit, tuna recipe, make tuna, making tuna, how to tuna, how to make tuna, easy tuna, tuna fish, tuna, tuna salad, food, bon appetit

Id: cTgs_KO7Stc

Length: 9min 26sec (566 seconds)

Published: Tue Feb 16 2021

Reddit Comments

[u/510gemini]

BA is really pushing the envelope with these recipes

[u/tonyfil]

Just made this today...

I'm not generally much for tuna fish but was intrigued that the dressing was more like a salad dressing than a mayo-forward one I'm used to as a kid. It's definitely a recipe I'd recommend to someone who is on the fence about tuna. The lemon juice at the end sends this dish to the moon.

The March 2021 issue is coming out swinging. The fall of 2020 felt like they were just trying to keep the wheels on, but March feels like they had the time to coalesce the new staff and create a complete product. Great variety with great layouts and delicious results.

[u/bushwickbro]

Finally an Andy video!

[u/dirty-dirt]

Glad to see the BA video team getting more comfortable after the rebrand.

[u/fnord_happy]

Missed him!