The crisp apple that gives a sweet and acidic contrast to the tuna salad
A little chopped apple gives the tuna salad the crunchy texture and sweet and sour touch that the basic recipe lacks.
Tuna salad is an American classic, from school lunchboxes to dinner tables. It can be spread between two slices of bread, served on a side salad, or grilled to make a tuna melt, the classic cheesy tuna sandwich. Since canned tuna keeps for months in the pantry, it's easy to always have it on hand. Ina Garten considers it the ultimate comfort food sandwich.
The chopped apple enhances a texture that can sometimes be monotonous, and its sweet and sour touch balances the saltiness of the tuna without overpowering it. If you prefer more acidity, Granny Smith apples have a tangy flavor and a very crisp texture. Honeycrisp, Gala, and Fuji apples are somewhat less crisp and considerably sweeter.
The biggest mistake with this salad is usually not adding enough acidity. A squeeze of lemon, a splash of red wine vinegar, or a touch of Dijon mustard round out the flavors and pair perfectly with the sweetness of the apple. Halved grapes, green or red, also add sweetness and crunch, either instead of the apple or as an addition.
For a sweet and tangy touch without the texture of an apple, dried cranberries work well, as do other dried fruits like raisins, dried apricots, and dates. For a more classic, American version, a spoonful of sweet pickles adds both acidity and sweetness, and they don't become too sweet when the sandwich is cooked. Finally, potato chips add a tasty crunch.
