Give Your Tuna Salad a Little Crunch Without the Celery

As a food writer and recipe developer, I try not to let personal preference cloud my judgment. It’s not very difficult, because I eat almost everything except celery, which my palate inexplicably rejects every time it crosses my teeth. It is difficult to refuse this vegetable. This is the base of mirepois, the classic French base used in many recipes, but tuna salad is the one that gives me the most trouble.

I understand why it’s there. While I can’t get over its more astringent qualities, I do admit that it imparts a fresh, slightly green crunch, and that crunch is essential when making tuna salad (or chicken salad, for that matter).

If, like me, you just can’t train your palate to enjoy celery, no matter how finely diced or even if all the fibrous bits are removed , I have a few alternatives to help keep your favorite gourmet salad crunchy.

What to add to a tuna salad if you hate celery as much as I do?

Let’s start with my favorite: apples. Finely diced apples add the same crunchiness as celery, and their flavor ranges from cloyingly sweet to pleasantly tart. Clean them or not – it’s up to you; I like the slight bitterness that the peel gives. Any variety of apple will work, although I prefer more acidic varieties like Cosmic Crisp or Granny Smith. (Don’t even bother with Red Delicious. It’s bland, tasteless, with a rubbery, tough skin.)

My second favorite tuna sidekick is fennel, which has an incredible crunchy texture and a sweet, subtle anise-like flavor. Chopped sweet onions are another winner, although you should make sure you have breath fresheners ready if you decide to go down this route.

If you want something more neutral, try jicama, which has more texture but is sweetly neutral; or cucumber, which has a delicate, refreshing, almost melon taste. (Scrape off the seeds and slime for maximum crunch). If you want something unexpected, add raw sweet corn, julienned radishes, chopped bell peppers, lightly blanched and diced green beans, or dehydrated caramelized onions . The taste of the marinade is obvious, but it is obvious for a reason (it tastes good).

Get even more texture in your sandwich

You can also think beyond the salad and add texture by layering crunchy or crunchy ingredients on a tuna salad sandwich. A large salad board is surprisingly effective – and dare I say “fun”? — and adds tons of texture without detracting from taste. Potato chips are another favorite for obvious reasons, but – if I’m momentarily vulnerable – my favorite topping for tuna sandwiches is and always will be Doritos, thanks to the extra umami they give.

If you don’t feel like chopping the veggies I mentioned as additions, you can always chop them up and layer them on your sandwich. Toss the above salad along with radish slices, cucumber slices, and thick onion slices and turn this tuna salad sandwich into a tuna salad sandwich.