Deli Tuna Salad for Passover

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Deli Tuna Salad for Passover is an easy, light, and delicious tuna salad just like the one served in Jewish New York Delis, but kosher for Passover!

Deli Tuna Salad for Passover tastes just like the tuna salad in expensive New York delis! It’s great for the week of Passover and all year round and, since it doesn’t contain and matzo, it’s a perfect light meal for the day of the seder!

Eating on the day of the seder

Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.

Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.

For during the week, use it as a side or try it on a piece of matza.

General information regarding cooking:

The following information may not particularly pertain to this recipe but rather answers general useful questions related to cooking.

What are the different oils used in cooking?

“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.

Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.

Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.

Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.

What does it mean when recipes say “to taste” about an ingredient?

When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).

The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.

Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.

What does it mean when a recipe says that an ingredient is “optional”?

If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.

What does “savory” mean?

“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.

What cooking measurement expressions mean:

Drop – ¹/₆₄ teaspoon (or less—it’s however a literal drop comes out)

Smidgen – ¹/₃₂ teaspoon

Pinch – ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)

Dash – ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)

Tad – ¼ teaspoon

Dollop—a glob on a spoon (like with mayonnaise or ice cream)

Scant—a scant cup is almost a cup, just below the line.

Heaping—above the line of the spoon (teaspoon, tablespoon)*

Some useful cooking terms:

Sauté: Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.

Sear: Browning the outside of meat at a high temperature.

Sweat: Cooking vegetables (often onions) in a little oil or fat on a low heat until they become soft and translucent (no browning).

Simmer: Heating liquid to just below the boiling point (has slow bubbles).

Boil: Cooking food submerged in water hot enough to have rapid, rolling bubbles.

Poach: Cooking in a liquid, or partially submerged, on low heat.

Roast: Cooking with consistent dry heat in an enclosed space, over 400 degrees Fahrenheit.

Bake: Cooking with dry heat in an enclosed space, under 400 degrees Fahrenheit.

Broil: Cooking with intense heat from above.

Grill: Cooking with heat from below, typically over a flame or coals.

Braise: Cooking already-seared meat in a small amount of liquid in a covered pot.

Blanch: Quickly submerging food into boiling water and then immediately into ice water to stop the cooking.

Steam: Cooking with vapor from hot simmering water from below.

Shred: Creating long, thin strips (not necessarily uniform) of vegetables, like in coleslaw.

Grate: Scraping food against a surface with rough, tiny holes that break it down into very small, fine pieces.

Zest: The scrapings of the colorful outer skin of a citrus fruit.

Mince: Cutting into the smallest pieces possible.

Dice: Cutting into small cubes.

Chop: Cutting into small (bite-size) pieces.

Julienne: Cutting into long, thin strips (like matchsticks).

Glaze: a thin liquid with high-sugar or high-fat coating applied to food or baked goods that gives a shiny look and adds flavor.

Fold in: To gently combine a light ingredient into a heavier one.

Al dente: Cooking rice or pasta to the point before it gets soft (is slightly firm).

Emulsify: Forcing two liquids together that don’t normally combine (like oil and vinegar) into a smooth sauce or dressing.

Deglaze: Adding a liquid to a hot pan after searing meat to loosen the browned bits (called fond) that got stuck.

Slurry: A mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.

Roux: (pronounced “roo”) is a cooked mixture of fat and flour.

Our Deli Tuna Salad for Passover story

My kids always liked the simple tuna salad that was sold in the New York bagel shops and delis. It was expensive though, and I had no idea how to make it. One day, deciding I had nothing to lose, I contacted one of the shops (the one that catered the plain variety to my sons’ school) and asked.

“It’s tuna and mayo,” the guy told me.

“No really. What else?”

“That’s it. Tuna and mayo.”

That’s how I made mine. Tuna and mayo. Maybe he used a different mayo than I did (Best Foods/Hellman’s)? I was at a loss and gave up.

One day, my youngest son (who was 15 at the time) decided he wanted a tuna sandwich like he got at the bagel store and that was that. Instead of coming to me to ask, he went to my daughter, Elissa (our family foodie).

Together, they figured out how to make it perfectly. Then they even added those little pieces of diced celery!

Mystery solved!

The difference, it turned out, was that while I used the same ingredients, I left the tuna in small chucks, while the tuna that is made in the stores is mashed very, very small (maybe even put in a blender). Oh, and I used less mayo too.

Tuna on a bagel immediately became my son’s favorite meal and at first he literally made it every…single…day. Figuring it was easier to make a large batch to last several days, he began doing this. We even bought him those Costco-sized cans of tuna.

After a short while, he noticed that the quantities he was preparing were being suspiciously depleted by a lot more than he was using and the tuna was not lasting nearly as long as it should have. Someone was eating his tuna, so he went on a mission to find the culprit.

When the search was over, he announced (with quite a bit of pride, I might add) that the culprit was… everyone!

While this was his search for Deli Tuna Salad, all we had to do was switch out regular mayo for good-tasting kosher for passover mayo and voila!

Considering my lack of patience with cooking and, often, my lack of time, I love simple recipes like this one. It is quick and easy-to-make. It’s terrific light meal for kids and adults alike. It takes little effort and everyone loves it.

It can be eaten as a snack, as a side, or in a sandwich. Delicious on matza!

And tuna has health benefits as well! So, enjoy!

Variations

While I like to keep it basic and simple, there are several additional diced vegetables that can be added to the Deli Tuna Salad for Passover.

These include onions (red or yellow), pickles, relish, peppers (any), eggs,….

Some people spice up their tuna salad with salt, pepper, onion powder, garlic powder, etc. or add lemon juice, mustard, or minced garlic for flavoring. All to taste.

Food on Passover

Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).

In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.

Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).

Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).

Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.

So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.

There is a joke that sums it all up:

On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.

Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.

I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!

Kosher for Passover Pantry Essentials (Suggestion)

As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.

While I will admit that I am not always prepared when one of my kids will ask for eggplant parmesan or something at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.

So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover (some of the dry goods I keep from year to year, stored well).

While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you make sure to have whatever you use regularly on hand, it can really save you time and effort.

Everyone has their favorite recipes, preferred seasoning, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style. Just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.

Make sure to check with a qualified rabbi if you have any questions.

The following is a pretty comprehensive list of what you can choose from to keep on hand. I keep quite a bit of it.

Utensils:

• Measuring cups for liquid
• Measuring cups for solids (flour, sugar, etc.)
• Measuring spoons
• Mixing bowls
• Kitchen scale

NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.

Seasoning and flavoring:

• salt
• ground black or white pepper
• granulated garlic or garlic powder
• onion powder
• ground cinnamon
• sugar (granulated)
• brown sugar
• chicken consommé powder
• onion soup mix
• various herbs
• additional spices to adapt taste to preference

Misc:

• oil / margarine / butter / cooking spray
• potato starch as a thickening agent
• baking powder
• matzo cake meal (matzo meal, but ground into a powder)
• condiments, such as ketchup and barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
• milk substitute (neutral flavor)

We always have eggs in the fridge and onions and potatoes on our shelves (if we were not Ashkenazi, I would certainly keep rice as well).

In addition, having fresh vegetables , such as carrots, celery, bell peppers (red, green, etc), tomatoes (if you don’t want to use canned), etc. can be very useful when putting together a quick but delicious meal.

It’s also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.

Why are these pantry essentials beneficial to have on hand?

Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly.

Whether or not buying a bunch of herbs, spices, etc., before you know what you are going to make for the week is workable for you depends on your own personal preference.

Of course, the more you cook and the more varied your recipes, the more you will use, and the more you will need.

If you plan your meals ahead for the week, you will be prepared with whatever else you might need that you wouldn’t even normally keep in your Passover pantry.

If you do decide to keep them over from year to year, I would only do so if they can be sealed well (or better yet, stored in the freezer), because not only can weather have an effect on some of the spices and on the chicken consommé powder, but you will be surprised to know just how clever moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs – YUCK!

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Yield: 2 servings

Deli Tuna Salad For Passover

Print

Jewish tuna salad just like in the deli, but kosher for Passover.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 10 ounces (2 5-ounce cans) tuna in water, drained well
• 1/2 cup kosher for Passover mayonnaise (for less calories, use less mayonnaise or low fat)*
• 1 medium celery stick, diced small

Instructions

1. Put tuna in blender or food processor (or mash very well with a fork).
2. In a bowl, combine well with mayonnaise and celery.

Notes

*The best mayonnaise to use is Best Foods or Hellman's (they are the same, just with different names depending on where you live in the US), but if you can't find it kosher for Passover, then any mayonnaise will do.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 751Total Fat: 82gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 68gCholesterol: 46mgSodium: 762mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

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