Tuna Cheese Salad

This tuna salad breaks from the usual mashed-up routine by keeping things chunky. The tuna gets flaked with a fork into small pieces (not pulverized), and the cheese is cut into ¼-inch cubes that you actually bite into, not shredded and lost in the mix.

American, cheddar, or Colby all work here, and each brings a different vibe. Cheddar adds sharp tang, Colby is milder and creamier, and American melts slightly at room temperature for a softer texture in each bite. The sweet gherkins add pops of pickle sweetness that play against the savory tuna and cheese, while finely chopped celery keeps things crisp.

Light mayonnaise or skim milk mayonnaise keeps this on the lighter side without sacrificing creaminess. Chilling for at least an hour before serving lets the flavors blend and the salad firms up enough to sit neatly on a bed of crisp lettuce.

Kitchen Tips

• Drain the tuna thoroughly. Press it in a fine mesh strainer to get all the water out. Excess liquid makes the salad watery and dilutes the mayonnaise.
• Cube the cheese, don’t shred it. The distinct cheese bites are what make this salad different from basic tuna salad. Keep them uniform at about ¼ inch.
• Chill at least one hour. The flavors need time to meld. Straight from mixing, it tastes like separate ingredients. After chilling, it tastes like a salad.

Variations

• Three-pepper garnish: Use red, yellow, and green bell pepper strips for a colorful, crunchy topping.
• Spicy version: Add a teaspoon of Dijon mustard and a few dashes of hot sauce to the mayonnaise before mixing.