February 21, 2026
Time for Tuna Salad! This isn’t like any Tuna Salad you’ve seen before, this one uses minimal mayonnaisse and the Tuna is the star. This is based on America’s Test Kitchen’s Simple Tuna Salad. The major change we make is to use a much better tuna - Ortiz White Tuna in Olive Oil. The tuna in water doesn’t have as much flavor and once you’ve tried the Ortiz, you’ll never go back! The other change is using Miracle whip, it’s a bit lighter than regular mayonnaise and makes for a better tuna salad.
Before we get to the full mise en place, we wanted to calibrate whole leaves of parsley volume to minced tablespoons. We need 2.5 tablespoons of minced parsley, and we guessed a 5 to 1 ratio, so we need 12.5 tablespoons of leaves, which is almost exactly 3/4 of a cup.
Yes, Martin shot the metric side of the cup. That’s 175 ml or so, which is right at 3/4 cup.
Using the Oxo mini angled measuring cup we can see we got 3 tablespoons, so the ratio is closer to 4 to 1.
The quality control department around here is fast! we hadn’t even finished putting the mise en place together before he was at work!
This is why we don’t do this very often, even though we love it - it is a production. The pickles are important too - you want a pickle that has to be refrigerated, the shelf stable ones aren’t as good. Ooops, Martin just noticed, we left out the garlic. We’ll add it in for the last two rounds of sandwiches and see how much difference it makes.
You have to mix everything before adding the Miracle Whip.
We have an plunger style measuring cup, which is perfect for stuff like Miracle Whip. Oxo has a really nice one - Oxo adjustable measuring cup.
How do portion up something like this? Easy, pack it into half of the mixing bowl and then divide it into thirds like slicing a pie.
Livingstone wasn’t too sure at first, but after a little sampling, Approved!