Is Matthew McConaughey's UNHINGED Tuna Salad Good?

Let's find out if this viral recipe is worth making. #emmymade #matthewmcconaughey #tunasalad

Disclaimer:

Chapters:
00:00 Introduction
0:19 What are we making?
1:10 What is a Waldorf salad?
2:30 Chopping a shallot.
3:30 Other fresh ingredients.
4:05 Vintage glassware.
4:30 Tuna fish.
5:30 Chopping up pickles.
6:15 Making the dressing.
8:58 Crispy jalapeños.
9:40 Taste test.
10:51 Adding the dressing.
12:32 Taste test.

Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Peas?! And CORN?!"

[GothCookie]

I love how calm her videos are. Shes not rushing or being very chef-like. Just a calm and patient home cook. Knowledgable, calm, no annoying background music, just the tranquil sounds of activity in the kitchen. Thanks, Emmy!

[daisydottie]

you are so good at actually describing how things taste! which is honestly so difficult to do

[morganrakes]

Haha I loved that hand flip after the second bite she was FLABBERGASTED at how good it was!

[andell]

Emmy’s videos literally make me so happy idk why but it is always something I like watching for peace and tranquility at night 🥰

[StacyK]

Love how you describe what you are tasting...all the elements...the spiciness, the oiliness, the crunch factor, the whole entire is why I love watching your video's and come back again and again, you give us so much more information than a regular food video 🙂

[davidgiffen]

Your thrifted measuring cup is actually a chopping cup. Earlier in its life it had a top that had a metal rod going through the middle. At the top of the rod was a red painted wooden ball and the bottom, in the jar had two crossed blades. At the inside of the lid a spring surrounded the rod. Close up the lid and pound the ball with your palm. My mother always used it for chopping nuts, pre cuisinart.

[cynthiawiseman]

I love how Emmy was like, “Oh Matthew!” 😊😅

[anastasiarene]

Costco here in New York had the jalapeño crisps for a hot minute about two years ago. They’re such pushers, Costco. They get you hooked on something, then stop the supply and then you’ll do almost anything to get it again! 😂

[erinchamberlain]

I watched another channel make this today and they showed a small clip from the Bert Kreischer podcast and I'm not sure if he says this or just the other channel, but, someone said it's better if you wait to eat it until the following day. They said the flavors REALLY blend together and they also said don't put the crispy jalapeno chips in until you sit down to eat it, so they don't get all soggy and sad😂❤. Just love when you find a recipe you truly enjoy ❤

[brocksavage]

I put whole-grain mustard and a dash of Worcestershire sauce in my tuna salad (along with the relish and mayo) and I add a little olive oil as well, which makes it taste a little richer. Super tasty on toast.

[Feleciapink]

You are the only one i trust to review these kind of recipes 😂 giving the breakdown and the truth! Now I may actually try it p:

[FrankieSee]

This is exactly why I love your channel! Others never tell me what it actually tastes like. Your descriptions are unmatched!👏🏽

[m.e.b]

“Oh Mathew! so smacking good” 😂 that’s the new meme ❤

[WeirdAIStuff]

Emmy, since it’s Christmas time, you should try making bourbon balls! (It’s a Kentucky thing.)

My recipe:

Ingredients:
1 cup chopped pecans (some people prefer walnuts)
1/2 cup sweetened coconut flakes (optional, but goes great with pecans)
1/3 cup bourbon (I use Jim Beam personally)
1/2 cup (1 stick) softened butter (I use salted but not sure how much that actually influences the taste when you account for the bourbon)
16 oz confectioners sugar
24 oz semi-sweet chocolate (There might be a bit left over at the end, so use less if you want, and then add more if needed.)

Directions:
1. Soak the nuts and coconut flakes in the bourbon in the fridge for 8 hours or overnight.
(After nuts and coconut have soaked in the bourbon, move on to step 2.)
2. Combine the softened butter and confectioners sugar. (It may be crumbly, but there will be extra moisture from the bourbon.)
3. Fold the soaked nuts and coconut flakes into the butter mixture, and place in fridge for about an hour.
4. Shape the mixture into roughly 1-inch balls and place on cookie sheet lined with wax or parchment paper.
5. Place the balls in the freezer for about 2 hours.
6. Melt your chocolate, being very careful not to scorch it.
7. Dip each bourbon ball in the chocolate, scraping off the excess, and place back on cookie sheet lined with wax or parchment paper and place back in freezer for additional 15 to 20 minutes, or until chocolate exterior hardens. (You may not need to do this depending on what chocolate you use.

And voilà! A delicious treat for when you don’t have to leave your house 😂

[maestra]

Packed it for lunch. It is even better chilled and marinated

[keatonbanta]

The way you describe food has always made me crave things I’ve never had before, I can’t tell you how many things I’ve tried throughout my life because of your channel and attitude!

[purplereign]

I put lemon/lime juice, onion, bell pepper, mayonnaise, parsley, a dash of hot sauce and pickled relish in my tuna salad. Sometimes I've added a hard boiled egg. I've recently tried granny smith apples, and I've put corn in my tuna salad. It's quite nice.

[limeproductions]

I don't know why but it's just satisfying to me when she makes something she ends up really liking. 🥰

[BoredBob]

Reminds me of something that I remember to be called "Quick n Cool" that my mom used to make as a kid. I believe she found it in one of the magazines of the day, maybe "Mother's Day", "Red Book" or similar that she was always cutting recopies out of. We always had a lot of kids at the house and this was cheap, filling, and got scarfed down quickly and made a great cold lunch on really hot summer days that you could make ahead of time the evening before when it was cooler out. I still make it every now and then and the recipe has sort of morphed and drifted over the years but I still love it and it still reminds me of my mom. This is all off the top of my head and it changes some every time I make it depending on what I have on hand in the house and what I have a taste for at the time. It's pretty good fresh made but I find that it is even better if allowed to chill and mech the flavors for a couple hours at least or overnight is better. This makes a big batch so it'll need cutting down but this is the list from the last time I made it.

Veg-all mixed veggies 29oz can 3ea, Whole sweet corn 29oz can 2ea, Sweet peas 16oz can, 2ea Tuna 5oz can 8ea (could have used more in my opinion but that's what I had), Elbow Macaroni 4lbs, Sweet relish 24oz jar 1ea, Chopped onions, Mustard powder (could have omitted I think it helped make it a little bitter), Yellow mustard, Celery seed (could have omitted because I forgot they can be bitter.), Salt, Pepper, maybe a bit of garlic powder, Miracle Whip 30oz jar 1ea, Lemon juice.
All the canned vegies are drained. I mix everything but the spices, lemon juice, mustard, and mayo in a big bowl. Once they are mixed I add the mustard (I put about 1/2 a small thing of French's in this time) and mayo to get it close to the consistency I want (a bit wetter or a bit dryer) and vary the ratio of mayo to mustard to taste. Then I add the spices and lemon juice to taste (for this batch it was a couple of those spice shakers of dried onion flakes because I didn't have fresh onions, I did like the dried ones better than raw fresh cut in this, 2-3 tablespoons of celery seed, the original called for chopped up celery as well as celery seed but I don't care for chopped celery that way so I don't use it, and probably 2-3 tablespoons of the mustard powder. And probably between 1/2 - 1 cup of lemon juice, I like mine a little tangy.)
I pretty much do it to taste, look, and feel so it's never the same. And you can add or take away whatever you want. This list makes a HUGE amount (a big silver mixing bowl) so you'll have to cut down the amounts. (I was making it for several of us at the time)

[meganblasco]

Adding🐟 fish sauce (plus lemon juice and some olive oil) to tuna is a tasty way to give American water packed tuna more flavor 😋 fish plus fish sauce multiplies the umami