How To Make Real New York Deli Tuna Salad + The Best Tuna Melt!

This classic New York deli-style tuna salad is easy to make and perfect on sandwiches (or a tuna melt!), with greens, or by itself. Enjoy!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
4 5-ounce cans solid water-packed tuna - well drained
1/2 cup (35g) onion - finely diced
1/2 cup (35g) celery - finely diced
1 teaspoon celery salt
2 tablespoons sweet relish
1 tablespoon soy sauce
1 1/4 cups (300g) mayonnaise - plus more as needed
salt and pepper - to taste

FOR THE TUNA MELT
rye bread
sliced tomato
American or Swiss cheese

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[norakat]

Just a few drops of fresh lemon juice makes a world of a difference.

[jayhowardlewis]

I love that the kid knows what he likes and is comfortable saying so. Nicely done, gentlemen.

[EmilioMejia]

James is a tough critic. Every cooking channel should have their kids taste their food. That's the real test of quality.

[famous]

Toronto here..we serve our tuna melts open faced with a nice sharp cheese. Whole thing goes in the oven for cheese to melt and tuna to warm Bread is lightly pre toasted. True melt experience and very delicious.

[EarlWallaceNYC]

Kudos to the taste tester. It takes cojones to be honest with your dad at any time, but especially on video.

[candy]

Part of the appeal of your videos is your son is comfortable giving his honest opinion-- even when he doesn't care for something. It gives more credibility to his higher scores. The sandwich looks great, by the way.

[ZepG]

In the 70's I loved tuna melts, now I love cold tuna sandwiches with lots of celery.
My secret is to get tuna packed in oil not water and drain it good then use Hellmans mayo in a small amount just to bind it.
I just made some last week and on a toasted brioche bun with lettuce and tomato I was in food Nirvana heaven!

[anthonyvaldez]

I work in a deli for a very long time. And all I got to say is to each his own. Make it the way you like.

[Mike-krys]

Your taste tester adds value to the video. I like the honesty of his views.

[marilynalvarez]

I always put my canned tuna in the fridge so when I'm going to make tuna sandwich it's already cold. (am I a weirdo...lol)

[chadhensch]

Props to the "no bias" kid as the taste tester. Told it like it is. 👍

[MGySgtCraig]

I was born in Brooklyn and raised on Long Island, so Deli food is one of the things I miss along with local pizzeria slices. I still make my own tuna salad on rye bread, with Hellman's Mayo and Walmart New York Rye Bread, which is not bad at all. Since I have spent almost 20 years of my life in Asia since I left New York in 1975, I have come to appreciate Wasabi. I now combine Hellman's with Wasabi Mayo for my tuna salad. If you want to add something exotic to your Deli choices, give the Wasabi Mayo a try.

[dw]

Your channel is one of the few that absolutely nails it. The video the sound, the light background music instead of the annoying music that everybody else plays everything 100% perfect. Thank you so much!

[JesseGast]

Working with an International Master Chef, we always placed our #10 cans in a strainer in the sink and then take the tuna in a handful and squeeze as much of the juice as you can from the tuna then flake it into the bowl that we would then add the dressing mix(mayo etc). That way the tuna is way dry and will absorb the mayo etc.

[barbaraalbert]

Enjoying your channel. I’m a homesick New Yorker🙂. Your son is sweet. I always rely on my grandson to give me honest reviews of my cooking.

[raebroussard]

I'm definitely gonna try the "overnight in the refrigerator " deal. I'm not even hungry and this video made me want tuna salad!

[jackierebbel]

It's so cute how dad gets excited when James gives a good rating. love watching you guys!

[julesjazzie]

Thank you for sharing this recipe. I often wonder how to make tuna salad taste better. I am a cook working in a care home in England, I have made your potato salad, coleslaw and they love it. The beef pot roast lunch was a blast, I put it as our international cuisine. Thank you so much again.

[nickschroeder]

I made this recipe a few days ago. My wife grew up in Long Island and she thought it was no different from what she got from the deli - reminded her of her childhood! Best recipe!!

[FleagleSangria]

High heat that tomato in a pan for a minute or so. Dries it up and seals it. No slidin’ off and you get a burst of flavor.